SLOW-COOKED PULLED PORK CORN CAKE TACOS & SANDWICH

Teresa *

By
@BlueGinghamApron

This recipe is so easy and delicious and is always a big hit! It's a great main dish for a church supper, potluck, family reunion or Super Bowl party. Just be careful not to add too much barbecue sauce at first because some folks prefer it "not too saucy." Everyone can always add more to their own liking if you provide the extra sauce.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12, approximately
Prep:
30 Min
Cook:
6 Hr 30 Min
Method:
Slow Cooker Crock Pot

Ingredients

FOR THE PULLED PORK:

2 1/2 to 3 lb
pork butt roast
1 tsp
salt
1/4 tsp
freshly ground black pepper
1 c
barbecue sauce, your favorite (i use john boy & billy's grillin' sauce)

FOR THE CORNMEAL PANCAKES (MAKES ABOUT 12):

1 c
plain yellow cornmeal
1 c
self-rising flour (i use white lilly)
2 tsp
white granulated sugar
1 tsp
salt
1 scant c
2 % or whole milk
1 Tbsp
white vinegar
2 large
eggs
1/3 c
water
1/4 c
butter, melted (4 t. or 1/2 stick)
1/8 c
oil for frying, divided

OPTIONAL TOPPINGS:

chopped sweet onion
sliced pickles
cheese
mustard
sliced jalapeno pepper
additional barbecue sauce

Step-By-Step

1Preheat oven to 500ºF.
2Place pork butt roast in slow cooker insert/bowl.
3Sprinkle all sides of pork with salt and pepper.
4Place in preheated oven; bake at 500ºF for 15 minutes; turn roast over; bake for 10 minutes.
5Remove from oven; place in slow-cooker base & cover with lid. Slow cook, on low heat, for 7 to 8 hours.
6While pork is cooking, mix together the flour, cornmeal, sugar and salt. Cover bowl and set aside.
7When pork is finished cooking, use heavy-duty tongs, or meat lifters, to carefully remove meat to platter or cutting board.
8Empty liquid in slow-cooker into heat-resistant bowl (save/freeze for future use in gravies/broths etc...)
9Return insert/bowl to slow-cooker base; set heat to warm.
10Use 2 forks to shred pork, discarding any excess fat and adding shredded pork back into slow cooker.
11Pour barbecue sauce over pork; mix well (you may add extra sauce, if you prefer.) Cover with cooker lid and keep cooker on warm setting until served.
12To prepare the cornbread pancakes, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
13In a small bowl or cup, beat eggs and the 1/3 cup water with a fork or small whisk. Melt butter.
14Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
15While skillet is heating, add milk, egg mixture and melted butter to dry meal mixture; stir until well combined, but still has a few small lumps. Be careful not to over-mix (to avoid a tough corn cake.)
16Use a large spoon to drop batter onto hot skillet to form pancakes; fry until bubbles begin to appear on top, then flip to fry until pancake is cooked through (about 30 seconds or so, depending on how hot your skillet is.)
17Remove to paper towel; repeat with remaining batter.
18For "taco," spoon desired amount of pork onto 1/2 of one corn cake; add your choice of optional toppings, if desired; fold in half. Serve.
19For sandwich, spoon desired amount of pork onto corn cake; add your choice of optional toppings, if desired; place second corn cake on top. Serve.
20Cover and refrigerate leftover pork. Place leftover corn cakes in plastic zipper bag or wrap in foil (no refrigeration necessary for at least 2-3 days.)