Pulled Pork Pancakes with JD Syrup (Guy Fieri) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 large eggs |
2 cups buttermilk |
canola oil, for cooking the pancakes |
pulled pork |
jd syrup |
salted butter, for serving |
note: you'll need a smoker for this recipe. |
1 tablespoon ground black pepper |
2 teaspoons cayenne pepper |
2 tablespoons chile powder |
3 tablespoons ground coriander |
1 tablespoon dark brown sugar |
1 tablespoon dried oregano |
13 cup paprika |
13 cup kosher salt |
2 tablespoons ground white pepper |
1 boneless pork butt, about 3 pounds |
small bag of wood chips (preferably hickory), soaked in water for 30 minutes |
2 bottles or cans of your favorite beer |
your favorite bbq sauce |
one 12-ounce bottle pure maple syrup |
whiskey, such as jack daniel's |
Directions:
1. 1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.
2. 2. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
3. 3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!
4. In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.
5. 1. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture.Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)3. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.4. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.As this makes more pulled pork than you need, go ahead and freeze any leftovers for future pancakes; it freezes beautifully. And you'll have more spice rub than you'll need, so you can store it in a covered jar in the refrigerator for future BBQ.
|
|