Page 183 - Pie Squared

NACHO SLAB PIE

WITH A CORNBREAD CRUST

Serves 12 to 15

Making this pie is a bit of a commitment, but it’s a fantastic party in a
pie and so worth the effort. To speed the pie-making process, make
the carnitas well in advance. Because a pork shoulder will make
more carnitas than needed for this pie, make the pie after a taco

dinner, or enjoy leftover tacos later. Feel emboldened when it comes
to fixings. Scatter the chewy, crisped carnitas over the cornbread
batter, add your favorite nacho additions, and bake. For big parties, I
make two pies—including one that’s all beans and no meat for the

vegetarians in the crowd. Don’t skip the layering when adding the
chips at the end; that’s what makes the pie crunchy all the way
through, like a big platter of nachos.

Make Ahead: The carnitas must be made in advance. They’ll keep
for a week in the refrigerator and three months in the freezer.

3 cups (680 g) Pork Carnitas (recipe follows)

CORNBREAD CRUST
6 tablespoons (85 g) unsalted butter, melted

¾ cup (90 g) all-purpose flour

¾ cup (115 g) stone-ground cornmeal

1½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup (240 ml) buttermilk