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Ingredients
- 2 ½ lb boneless skinless pork shoulder, cut into 1-inch pieces
3 tsp kosher salt- 2 scallions, sliced plus more to serve
- 4 cloves garlic, peeled
- ¼ cup fresh oregano leaves or 4 tsp dried oregano
- 1 orange, juiced
- 1 lime, juiced
1 tsp ground cumin- 1 cup salsa verde plus more to serve if desired
- 1 large egg
- ½ cup creamed corn
- ½ cup finely chopped pickled jalapeños
½ cup sour cream plus more to serve if desired- 8.5 oz corn muffin mix
- cooking spray
- 4 oz shredded cheddar about 1 cup
- 2 oz shredded pepper Jack about 1/2 cup
- chopped tomatoes and cilantro optional
Instructions
- Salt the pork. Blend scallions, garlic, oregano, orange juice, lime juice and cumin. Toss with the pork and refrigerate for 30 minutes to 8 hours.
- Put pork and marinade in a pressure cooker and stir in salsa verde. Cook on high pressure for 45 minutes. Release naturally for 10 minutes, then release remaining pressure. Shred the pork. Skim the braising liquid and stir 1/2 cup into the meat.
- Heat the oven to 400°F with a cast-iron skillet inside. Whisk egg, creamed corn, jalapeños and sour cream, then stir in the muffin mix just until combined. Carefully spray the hot skillet and add the batter.
- Bake about 20 minutes until set and let cool. Poke holes across the surface with a spoon handle. Add pork and its liquid, then cheddar and pepper Jack. Bake 15 minutes.
- Broil until the cheese bubbles and browns, about 5 minutes, watching closely.
Notes
Skim the braising liquid before stirring it into the shredded pork.
Adapted from Brooke Caison, Delish.
