Let the gentle heat from the oven thicken the sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.
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- Yields:
- 4 - 6
- Prep Time:
- 15 mins
- Total Time:
- 4 hrs 45 mins
Ingredients
For the Filling
- Cooking spray, for baking dish
- 2 (14.5 oz.) cans stewed tomatoes
- 1 small onion, chopped
- 1 poblano pepper, chopped
- 2 garlic cloves, chopped
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 3/4 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb. boneless pork shoulder, excess fat removed
- 1/2 tsp. sugar
For the Cheddar-Cilantro Cornbread Crust
- 1/3 c. yellow cornmeal
- 3 tbsp. all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. Kosher salt
- 2 oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
- 2 tbsp. Chopped fresh cilantro
- 1/4 c. Buttermilk
- 1 large egg
- 1 tbsp. unsalted butter, melted
Directions
- Step 1Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
- Step 2Combine tomatoes, onion, pepper, garlic, chili powder, oregano, cumin, and 1/4 teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, 1 teaspoon salt and 1/2 teaspoon pepper; place on top of tomato mixture.
- Step 3Bake, uncovered, until pork is fork tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
- Step 4Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
- Step 5Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
- Step 6Let stand 10 minutes before serving.
