Pork Mexican

One-pan Mexican slow-cooked pork with cheesy cornbread topping

Name: One-pan Mexican slow-cooked pork with cheesy cornbread topping recipe
Prep time: 40 min
Cook time: 160 min
Total time: 200 min
Yield: 8
Cuisine: /mexican
Ingredients: 20.00 ml extra virgin olive oil; 1kg pork neck (pork scotch roast), cut into 4 thick slices; 2 red onions, halved, sliced; 1 red capsicum, sliced; 3 bay leaves; 6 garlic cloves, finely chopped; 30.00 ml ground cumin; 20.00 ml ground coriander; 1 tsp dried oregano, plus extra, to sprinkle; 400g can diced tomatoes; 375ml chicken stock; 2 tsp smoked paprika, plus extra, to sprinkle; Coriander sprigs and lime wedges, to serve; 300g plain flour; 70g polenta; 2 tsp baking powder; 1/2 tsp bicarb soda; 130g frozen unsalted butter; 375ml buttermilk; 20.00 ml finely chopped pickled jalapeno, plus extra pickled jalapenos, to serve; 100g cheddar, grated

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40m

2h 40m

Slow cooked pork with cheese scone topping

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by Lucy Nunes

Delicious Team

May 11, 2026

With buttery flaky golden cornbreads on top, this easy one-pan Mexican dish is comfort food at its best. We’ve added chopped pickled jalapenos to the cornbread for a quick flavour hit, but you can leave them out, or serve alongside.

You’ll need a large shallow ovenproof casserole and a 7.5cm cookie cutter for this recipe.

1 tbs extra virgin olive oil
1kg pork neck (pork scotch roast), cut into 4 thick slices
2 red onions, halved, sliced
1 red capsicum, sliced
3 bay leaves
6 garlic cloves, finely chopped
1 1/2 tbs ground cumin
1 tbs ground coriander
1 tsp dried oregano, plus extra, to sprinkle
400g can diced tomatoes
1 1/2 cups (375ml) chicken stock
2 tsp smoked paprika, plus extra, to sprinkle
Coriander sprigs and lime wedges, to serve

Chilli cheese cornbread

2 cups (300g) plain flour
1/2 cup (70g) fine polenta
2 tsp baking powder
1/2 tsp bicarb soda
130g frozen unsalted butter
1 1/2 cups (375ml) buttermilk
1 tbs finely chopped pickled jalapeno, plus extra pickled jalapenos, to serve
100g cheddar, grated

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

Heat oil in a large shallow ovenproof casserole over medium-high heat. Season pork with salt flakes and freshly ground black pepper and cook for 10 minutes, or until well browned all over. Set pork aside on a plate. Reduce heat to medium. Add onion, capsicum and bay leaves and cook, stirring occasionally, for 3 minutes, or until softened. Add garlic, cumin, coriander and oregano and stir for 1 minute. Add tomatoes and stock and stir, scraping up any brown bits from base of pan. Return pork to pan and bring to a simmer. Cover and cook in oven for 2 hours, or until meat is tender. Use two forks to roughly shred meat. Stir through paprika and check seasoning.
3.

Increase oven to 230°C/210°C fan-forced.
4.

In a large bowl, whisk the flour, polenta, baking powder, bicarb and 1 tsp fine salt until well combined. Grate the frozen butter into the flour mixture using the large holes of a box grater. Use a pastry cutter or two forks to mix in the butter without it melting. Reserving 1 1/2 tbs buttermilk to brush, add remaining buttermilk to the dry ingredients along with jalapeno and cheddar, gently mixing until just combined.
5.

Turn the dough out onto a lightly floured surface and press it with your hands until 2cm thick. Using a 7.5cm round cookie cutter, cut out round cornbreads (re-roll dough scraps to cut out extra cornbreads). Brush with reserved buttermilk, then sprinkle with extra paprika and oregano, salt flakes and freshly ground black pepper. Arrange a few cornbreads on top of the pork, leaving a small gap between each. Place the remaining cornbreads on a baking tray lined with baking paper.
6.

Bake dish and extra cornbreads for 25 minutes, until golden brown. Stand for 10 minutes before serving with extra jalapenos, lime wedges and coriander sprigs.

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Recipe Notes

Leftovers will keep in airtight containers in the fridge for up to 5 days. Store cornbreads and base separately and reheat base in the microwave while popping the cornbreads in the oven or air fryer.