Pulled Pork Pancakes
Description
Serve up Chef John's layered pulled pork pancakes for a Father's Day brunch and be prepared for tons of compliments.
Ingredients
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1 tablespoon kosher salt
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2 teaspoons ground black pepper
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2 teaspoons smoked paprika
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1 teaspoon chipotle powder
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1/2 teaspoon garlic powder
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1/2 teaspoon crushed fennel seeds
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1 (3 pound) boneless pork shoulder roast
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1 cup water
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1/4 cup maple syrup
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1/4 cup apple cider vinegar
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1 cup all-purpose flour
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1/2 cup cornmeal
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2 tablespoons white sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 1/4 cups buttermilk
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1 large egg
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4 tablespoons unsalted butter, melted, divided
Directions
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.