Tamale Pie with BBQ Pulled Pork

1. Rinse pork roast and pat dry. Place in a large Ziploc bag and cover with half of the barbecue sauce. Refrigerate 12–24 hours.

2. Transfer pork roast with the marinade into the bowl of a slow cooker. Cover and cook on low 7–8 hours. Remove pork, shred, and stir in remaining barbecue sauce. Set aside.

3. Dice sweet onion. Seed and dice poblano pepper and bell peppers.

4. Heat olive oil in a large skillet over medium-high heat. Add onion and poblano pepper and saute 3–4 minutes, until onion begins to become translucent. Add bell peppers, salt, chili powder and cumin. Saute 5 minutes more. Add fire-roasted tomatoes and continue to saute 5 minutes more or until most of the liquid has evaporated. Remove from heat and stir in shredded pork. Check seasoning.

5. Preheat oven to 400ºF. Combine corn muffin mix, eggs, milk, cheese and corn in a large bowl and mix to combine. Grease one 9×13″ baking dish or two 9″ pie plates. Spread the pork mixture into the bottom of the pan and spread the cornbread mixture evenly on top (see note below). Bake for 25–30 minutes (it may take slightly longer in a large rectangular pan) until cornbread is cooked through and slightly golden on top. Serve topped with sour cream.

Note: This can be covered and frozen unbaked. Bake from frozen at 400ºF for 45 minutes to 1 hour or until cornbread is done.