Preheat oven to 350 degrees.

Make the cornbread layer: In a large (10”-12”) cast iron skillet, melt 2 tablespoon butter over medium-high heat. Move the butter around with a spatula or wooden spoon to coat. Turn off the heat and set aside.

In a medium mixing bowl, Stir together Jiffy cornbread mix, diced green chilis, beaten egg, and sour cream. Pour the mixture into the butter-greased skillet, and bake for 20 minutes, until lightly browned and fluffy. Prick across the cornbread layer with a fork all over, and set aside.

While the cornbread layer bakes, prep and cook the filling. Add butter and oil to a large, non-stick skillet over medium-high heat and let the butter melt and get bubbly. Swirl with a wooden spoon to coat the pan.

Add the diced pineapple to the pan in an even layer and cook, undisturbed, for 4-5 minutes, until caramelized. Flip and cook 3-4 minutes more until pineapple is mostly caramelized (it is OK if some edges are not golden). Remove the pineapple to a bowl, and reduce the heat to medium.

Add the onion and garlic to the pan and cook until slightly softened, 2-3 minutes.

Add the ground pork and season with salt and pepper to taste. Cook, breaking up as you go until the meat is well browned and no pink remains, 5-6 minutes.

Add the red pepper flakes, cumin, oregano and brown sugar, and toss to combine. Cook until fragrant, 1-2 mins.

Add the chipotle peppers, apple cider vinegar and orange juice. Simmer 2-3 minutes until thickened.

Spread the meat mixture over the cornbread layer. Distribute reserved caramelized pineapple over top of meat layer. Cover with shredded cheddar cheese and bake at 350 for 20-25 minutes, until cheese is melted and slightly browned.

Optional: broil and additional 1-3 minutes on high to add extra char/browning to the top layer.

Allow to cool 10-15 minutes before serving, and serve with fresh cilantro leaves, sliced avocado and lime wedges.