Pulled Pork Pancakes recipe
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Ingredients
- 1 tablespoon kosher salt 2 teaspoons ground black pepper 2 teaspoons smoked paprika 1 teaspoon chipotle powder ½ teaspoon garlic powder ½ teaspoon crushed fennel seeds 1 (3 pound) boneless pork shoulder roast ¼ cup maple syrup ¼ cup apple cider vinegar 1 cup water 1 cup all-purpose flour ½ cup cornmeal 2 tablespoons white sugar ½ teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 large egg 1 ¼ cups buttermilk 4 tablespoons unsalted butter, melted, divided
Nutrition Info
- 821.5 caloriescarbohydrate: 62.8 gcholesterol: 215.7 mgfat: 39.9 gfiber: 2.2 gprotein: 50.2 gsaturatedFat: 17.5 gservingSize: -sodium: 2209 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Pulled Pork Pancakes
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Mix salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds together in a bowl.
Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set the remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour maple syrup, cider vinegar, and water into the baking dish and over the pork. Grab the pork carefully with a pair of tongs and use to stir the braising liquid together. Cover the pan with heavy-duty foil, making sure it's sealed tightly.
Continue to bake pork in the preheated oven until fork-tender, about 3 hours more.
Let the pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir the pork into the braising liquid. Taste and adjust the seasoning with the reserved spice blend if necessary.
Mix flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl with a whisk until thoroughly combined, about 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter, whisk until just combined. Let batter rest for 10 minutes.
Heat 1 tablespoon butter in a large pan over medium-high heat. Drop batter in the hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and one more pancake. Repeat with remaining pancakes and pork. Serve.