Pulled-Pork Pancakes (A Fat Tuesday special)

So this is coming to you a little late, but I finally found some time to sit down and write about these amazing pancakes I made for Pancake Tuesday this year! This recipe is Sorted Food inspired and was a whole lot of fun to make (and even more fun to eat!).

Everyone loves pancakes – and in my opinion, everyone should love pulled pork! This recipe combines the two to create an unparalleled culinary experience. Here we go:

The Pork

Step 1 involves getting the pork into your dutch oven (I use Lodge cast iron) for a 4-hour slow cook. Get all your ingredients ready like so: (beer, chicken stock, garlic, onion, carrots, and tomato puree)IMG_0025.jpg

Once you have all of your ingredients ready, you can get your pork shoulder out (mine was roughly 3 lbs/1.5 kg) and trim the fat off, then heat some oil in a skillet (or the cast iron dutch oven) and sear the sides until they are browned well. Place the pork on a plate, and add another glug of oil followed by the onions, carrot, and garlic (a little later to make sure it doesn’t burn). Once they are brown, add the tomato puree, place the pork in the middle and then add the pint of chicken stock and a pint of beer. A quick word on the beer – you can choose anything to cook in really, but I tend to choose darker types of beer like stouts and porters (as I prefer drinking these as well), however, you can use anything that has a good amount of flavour, and most importantly – that you like! I would caution against using an easy-to-drink beer like Coors Light or PBR. Something with a more complex flavour profile will work better. I used Platform Beer Co’s, Lawlessness Porter.


And now set a timer for 4 hours, bang a lid on and wait! Too easy!

When the time has passed, take the pork out and place it on a large chopping board. With two forks, pull the pork (it should just fall to pieces) and place it in a bowl to the side.

The Sauce

This Barbecue sauce is amazing and super easy to make. Add honey, sugar, paprika, and cayenne pepper to a saucepan, and dissolve. At this point pour in your water, cider vinegar, and tomato ketchup, and reduce. At this point I stirred occasionally as well, just to make sure that it wouldn’t burn. Once you’re happy with the consistency, add your pulled pork to the sauce and mix it all together!


The Pancakes

Orange pancakes? Yep! The recipe for these is a pretty standard pancake recipe with one delightful, orange addition – paprika. Mix your wet ingredients (eggs, milk, and melted butter) into your dry ingredients (flour, baking powder, sugar, salt, paprika) making sure that the batter stays smooth (pour the milk and butter in slowly to help out with this).


When it comes to frying them up, you’ll want to make the pancakes larger than “normal”, roughly 20 cms/ 8-9 inches across. To do this, place a decent ladle of batter in the middle of a non-stick skillet, and then spread it out using a table knife. When you see air pockets on top of the pancake, it’s time to flip.

Putting it together

Depending on the number of pancakes you got out of the batter (I had 5) you can stack as high as you’d like. I stacked it like so: Pancake-sour cream- pulled pork (repeat), finishing the top off with some extra pork, sour cream and – OF COURSE – honey! Best Pancake Tuesday ever.


For all of the ingredient specifics, check out the recipe here and also the video here. Also, if you’re interested in these kinds of amazing dishes, subscribe to sorted food’s youtube channel – they inspire me with something new almost every day.



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