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Pulled Pork Pancakes
Pulled Pork Pancakes
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Prep Time:
20 minutes
Cook Time:
225 minutes
Total Time:
275 minutes
Impress with Chef John's Pulled Pork Pancakes for a memorable Father's Day brunch.
Ingredients:
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle powder
  • 0.5 teaspoon crushed fennel seeds
  • 1 (3 pound) boneless pork shoulder roast
  • 0.25 cup maple syrup
  • 0.25 cup apple cider vinegar
  • 1 cup water
  • 1 cup all-purpose flour
  • 0.5 cup cornmeal
  • 2 tablespoons white sugar
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 large egg
  • 1.25 cups buttermilk
  • 4 tablespoons unsalted butter, melted, divided
Instructions:
  • Preheat the oven to a toasty 450°F (230°C).
  • Combine salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a mixing bowl.
  • Place the pork in a snug baking dish, ensuring a few inches of space around it, and with a depth of at least 2 to 3 inches. Rub the pork thoroughly with 3/4 of the spice blend, saving the rest for later. Flip the pork to have the fat side facing up in the dish.
  • Roast uncovered in the preheated oven until a beautiful dark brown crust forms, approximately 30 minutes.
  • Take the dish out of the oven and lower the temperature to 300°F (150°C). Pour in maple syrup, cider vinegar, and water over the pork. Gently use tongs to mix everything together. Seal the pan tightly with foil.
  • Bake the pork in the preheated oven until it is tender and easily pierced with a fork, approximately 3 hours longer.
  • Allow the pork to rest for 20 minutes, letting all the flavors develop. Use 2 forks to effortlessly shred the pork. Mix the tender pork into the flavorful braising liquid. Taste and season with the reserved spice blend to perfection.
  • Combine flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl, whisk for 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter, whisk until just combined. Rest batter for 10 minutes before using.
  • In a large pan over medium-high heat, melt 1 tablespoon of butter until sizzling. Spoon batter into the pan and cook until golden brown, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden. Repeat with the remaining batter.
  • Place a pancake on a serving plate and layer with desired amount of pork and its juices. Add another pancake on top, more pork with juices, and a final pancake. Repeat layering with the remaining pancakes and pork. Serve hot.

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