slow-cooked pulled pork corn cake tacos & sandwich

How To Make slow-cooked pulled pork corn cake tacos & sandwich

• 1

  Preheat oven to 500ºF.
• 
  2

  Place pork butt roast in slow cooker insert/bowl.
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  3

  Sprinkle all sides of pork with salt and pepper.
• 4

  Place in preheated oven; bake at 500ºF for 15 minutes; turn roast over; bake for 10 minutes.
• 
  5

  Remove from oven; place in slow-cooker base & cover with lid. Slow cook, on low heat, for 7 to 8 hours.
• 6

  While pork is cooking, mix together the flour, cornmeal, sugar and salt. Cover bowl and set aside.
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  7

  When pork is finished cooking, use heavy-duty tongs, or meat lifters, to carefully remove meat to platter or cutting board.
• 8

  Empty liquid in slow-cooker into heat-resistant bowl (save/freeze for future use in gravies/broths etc...)
• 9

  Return insert/bowl to slow-cooker base; set heat to warm.
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  10

  Use 2 forks to shred pork, discarding any excess fat and adding shredded pork back into slow cooker.
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  11

  Pour 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.
• 12

  To 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.
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  13

  In a small bowl or cup, beat eggs and the 1/3 cup water with a fork or small whisk. Melt butter.
• 14

  Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
• 15

  While 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.)
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  16

  Use 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.)
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  17

  Remove to paper towel; repeat with remaining batter.
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  18

  For "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.
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  19

  For sandwich, spoon desired amount of pork onto corn cake; add your choice of optional toppings, if desired; place second corn cake on top. Serve.
• 20

  Cover 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.)
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