Hard French Breakfast Brunch

Pulled Pork Pancakes

Name: Pulled Pork Pancakes
Prep time: 29 min
Cook time: 122 min
Total time: 151 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tablespoon kosher salt; 2 teaspoons ground black pepper; 2 teaspoons smoked paprika; 1 teaspoon chipotle powder; 0.5 teaspoons garlic powder; 0.5 teaspoons crushed fennel seeds; 1 boneless pork shoulder roast , 3 pound; 1 cup water; 0.25 cups maple syrup; 0.25 cups apple cider vinegar

Total Time

2h 31m

29m prep · 122m cook

Servings

4 people

Rating

—

Difficulty

Hard

95 views

Nut Free Pork Roast Bake Braise Nut-Free Breakfast Fried asian filipino korean sweet spicy savory umami sugary european sour plant_based french main

It's really too bad that Father's Day brunch isn't a thing because if it was, these pulled pork pancakes would be an amazing dish to serve. While I don't know your dad, I do know he'd like this. You can also add maple syrup and butter to each pancake layer if you want to make it even more delicious.

Ingredients

1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons smoked paprika
1 teaspoon chipotle powder
0.5 teaspoons garlic powder
0.5 teaspoons crushed fennel seeds
1 boneless pork shoulder roast , 3 pound
1 cup water
0.25 cups maple syrup
0.25 cups apple cider vinegar

Instructions

1

Preheat the oven to 450 degrees F (230 degrees C).
2

Make pork: Mix together salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a small bowl until well combined.
3

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 remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
4

Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
5

Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour water, maple syrup, and cider vinegar into the baking dish and over pork. Grab pork carefully with a pair of tongs and use to stir braising liquid together. Cover the pan with heavy-duty aluminum foil, ensuring it's sealed tightly. Return to the oven and continue baking until fork-tender, about 3 hours more.
6

Let pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir pork into braising liquid. Taste and adjust seasoning with reserved spice blend if necessary.
7

Make pancakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined, about 30 seconds. Add buttermilk, egg, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
8

Heat remaining 1 tablespoon melted butter in a large pan over medium-high heat. Drop about 1/4 cup batter in 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.
9

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 1 more pancake. Repeat with remaining pancakes and pork.