Deconstructed pork tamale with cornbread base | Idaho Preferred

Ingredients

• 3-4 lbs pork shoulder or pork butt, cut into chunks
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 cup chicken broth
• 1 bay leaf
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1 cup corn kernels (fresh, canned, or frozen)
• Optional: 1 jalapeño pepper, seeded and finely chopped
• For Serving: Salsa verde or your favorite salsa Sour cream Chopped cilantro Sliced avocado Lime wedges
• Salsa verde or your favorite salsa
• Sour cream
• Chopped cilantro
• Sliced avocado
• Lime wedges