Pulled Pork Pancakes With Crème Fraiche and Red Pepper Chimmichurri
To serve, place pancake on plate, top with pork, crème fraiche, chimichurri and syrup. Enjoy! Serves 6–8.
Ingredients
1bone-in pork butt (about 6-7 lbs.)
Hot Chicken Rub
2 tablespoonsvegetable oil
3large onions, thinly sliced
1rib of celery, chopped
4garlic cloves, minced
1bay leaf
3 sprigsfresh thyme
1 stalklemongrass, cut in half
1 sprigrosemary
1 1/2 cupsapple cider
3/4 cupchicken broth
1/2 cuprice vinegar
Kosher salt and pepper, to taste
1 cupcold water
1large egg, beaten
1/2 teaspoonsalt
3/4 cupdry potato flakes
2 tablespoonschopped fresh chives
1 pinchfreshly ground black pepper
1 pinchgarlic powder
Preparation
1
Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper garlic and cayenne pepper. Divide potato mixture into 4 equal portions and shape into pancakes.
Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
2
Preheat oven to 275 F.
Season the pork liberally. Heat oil in a large oven-proof pot or Dutch oven, and sear pork on all sides. Remove the pork, set aside. Add onion and celery to pan and saute 10 minutes or until soft. Add garlic, herbs and lemongrass and sauté for 1 minute more. Add cider, broth and vinegar and place pork back in the pot. (Meat should not be submerged, just surrounded.)
Place pot in oven in oven and braise for about 4-6 hours or until fork tender. Let rest then shred pork.
