Recipe courtesy of Guy Fieri
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Yield:
Serves 6 (makes about 18 pancakes)
Level:
None

Ingredients

Pulled Pork:
JD Syrup:

Directions

Special equipment: Small bag of wood chips (preferably hickory), soaked in water for 30 minutes

1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.

2. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.

3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!

Pulled Pork:

1. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture.

Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.

2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)

3. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.

4. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.

JD Syrup:

In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.

Cook's Note

As this makes more pulled pork than you need, go ahead and freeze any leftovers for future pancakes; it freezes beautifully. And you'll have more spice rub than you'll need, so you can store it in a covered jar in the refrigerator for future BBQ.

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