Carnitas Tamale Pie

  • Prep Time: 10 minutes
  • Cook Time: 7½ hours
  • Serves: 6 to 8


  • 1 pkg. Smithfield® Fresh Seasoned Pork Carnitas
  • 1 (15- to 17-oz.) pkg. cornbread mix
  • 1 1/2 cups (6 oz.) shredded triple Cheddar cheese blend, divided
  • 1 (4-oz.) can chopped green chiles
  • 1 egg, beaten
  • 1/3 cup milk
  • 1 (10-oz.) can red or green enchilada sauce


  1. Place carnitas in 2- to 4-quart slow cooker. Cook on Low 7 to 9 hours (High: 4 to 5 hours).
  2. Heat oven 375°F. To prepare cornbread crust, combine cornbread mix, ½ cup cheese, green chiles, egg and milk in bowl; mix well. Spread into greased 13x9x2-inch baking pan. Bake about 10 to 15 minutes until cornbread is just set (surface looks dry), but not done.
  3. Meanwhile, remove carnitas from slow cooker and place in bowl; add enchilada sauce. Mix until meat has broken apart and is coated with sauce.
  4. Evenly spoon carnitas and sauce mixture over top of cornbread. Sprinkle with remaining 1 cup cheese. Carefully cover pan with foil and continue baking 15 to 20 minutes until cornbread is done.