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!
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.
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.
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.
Recipe courtesy of Guy Fieri's cookbook: Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown