Pulled Pork Tamale Pie

Pulled Pork Tamale pie is our take on grilled pie, perfect for the BBQ season. Since it's summer, the ultimate BBQ season, most of us want to try something new and different than just grilling burgers and hotdogs. Many people may already have smoked pork and beef for family meals and then have leftovers. This Pulled Pork Tamale Pie is inspired to use the pulled pork in a pie for something other than eating it in sandwiches.

In a Pulled Pork Tamale Pie, you will find juicy leftover pulled pork, cooked in gravy-chili, styled sandwiched between the soft crusty layers of the cornbread. It is packed with savory flavors and is a perfect dish for lunch and BBQ parties with your family and friends.

The only thing that stands in your way of making this delicious pie is how hard it might be to make, but there is no need to worry about that! The pie is easy to make and requires minimal preparation, mainly since we use boxed cornbread and jazz it up with a handful of ingredients that we can find in our homes. After trying our Pulled Pork Tamale Pies, people will be licking their plates clean and asking for the recipe quite a lot! So why wait? We have a step-by-step recipe and video guide on how to cook it and a few tips and tricks to make this into a perfect celebration! Cheers!

What is Pulled Pork Tamale Pie?

Every single one of the ingredients in this pie add on to its delicious flavor. Pulled Pork Tamale pie has delicious cornbread, cheddar cheese, and chili base, and is topped with delicious cooked and seasoned Pulled pork and vegetables. Lastly, another layer of the cornbread to complete the pie with a crusty topping all over it.

We love this mouthwatering pie because it is cheesy, a little bit bready, and filled with the delectable savory flavor of pork and vegetables. Indeed, there is a truly delicious combination of smoky flavors enclosed in this pie! Another reason this recipe is perfect is that we are using leftover pulled pork, boxed cornbread, a few canned and frozen ingredients that require less time in preparation, so it will take a very short amount of time to put together.

Moreover, we are making this tomato-gravy-like pulled pork to have a delicious kick of flavor which is further flavored with BBQ sauce, taco seasoning, and tabasco. No doubt, every flavor mingles with each other without overpowering the deliciously smoked pulled pork to create an amazingly appetizing experience. And the texture is so satisfying that you won’t be able to stop yourself from taking another bite.

Few cooking pointers

  • Be careful with the seasoning if you are using the pre-seasoned or cooked in BBQ sauce pork. If you can taste the BBQ sauce in the pulled pork before starting cooking, then you might want to skip the BBQ sauce.
  • Since we are making this pie outdoors in a Grilling oven, we are using a cast-iron skillet. A Cast Iron skillet is great at trapping heat and cooking everything faster and to perfection, if it’s used correctly. An outdoor grilling oven might be hard to get to the right temperature on its lonesome, but a cast-iron skillet will work perfectly even at the low temperature of the grilling oven.
  • We are using frozen corn for the recipe, but feel free to use fresh corn instead.
  • Make sure that the pulled pork filling is not too thick or too thin. If it is too thin, you might get a soggy cornbread bottom, which is very unpleasant. If the filling is too thick, the pork might dry out since it will already have been cooked twice. Keep the consistency in between so that the pork doesn't dry out and the cornbread is fluffy and crusty.
  • If you do not like green chili in the cornbread, try Jalapenos. OR, if you are a fan of more mild flavors, feel free to skip them.

Toppings and Sides for Pulled Pork Tamale Pie

Since we season the Pulled pork filling with Taco seasoning, it goes perfectly with a garnish of freshly made salsa and sour cream. Other than that, feel free to add an avocado or potato salad on the side.

We think any creamy salad will do the best as a side but you can try an Asian-inspired slaw too. It will add an element of freshness to the palate and will blend well with the cornbread and pulled pork filling.

Can I make the Pulled Pork Tamale Pie ahead of time?

Yes, you can, but there will be some cooking you’ll have to do beforehand, like par-baking the base cornbread layer ahead of time and cooking the pulled pork in the vegetable and BBQ sauce.

We also recommend compiling the pie even if you are ready to bake and serve. It is essential because if you compile it too far before the right time, you might get the bottom cornbread layer soggy from the sauce and juices of the pulled pork filling.

 Recipe Below:



60 – 1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 Tablespoon minced garlic
2 teaspoon vegetable oil
1.5 lbs pulled pork
12oz can tomato sauce
2 tablespoons tomato paste
10oz package of frozen corn, thawed
2 packages of frozen corn, thawed
1 tablespoon Tabasco plus additional to taste
1/4 cup BBQ sauce
1 cup grated mild cheddar cheese
2 boxes jiffy cornbread mix
1/2 cup grated mild cheddar cheese
4oz can green chili peppers, drained and chopped

Preparation method

    1. Make the pork mixture
      In a large cast iron skillet, cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring occasionally. Stir in the tomato paste, tomato sauce, the corn, the taco seasoning, the Worcestershire sauce, the BBQ sauce, 1 teaspoon of the Tabasco and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco.
    2. Make the topping
      Into a large bowl pour the cornbread mix and follow the directions on the box. Stir in the Cheddar cheese and the chili peppers and mix well.
    3. Making the Tamale Pie
      Preheat oven to 400 degrees. In a separate large cast iron skillet, heat 2 tablespoons of vegetable oil in oven for about 10 minutes.Pour half of the batter into the skillet and place in oven for 10 minutes. Remove from oven, spoon in pork mixture evenly, cover with cheddar cheese, pour half of the cornbread mixture you have left over the pork, make sure not to add too much as it will spill over as it rises. reduce the heat to 350°F., and bake the Tamale Pie for 30 minutes more. The cornbread should be golden brown. Garnish with salsa and sour crème.