
If you’re on the lookout for something new this pancake day then look no further. Our tender pulled pork dripping in sweet and spicy BBQ sauce is the answer to your prayers. We hold our hands up, this recipe is a lazy one - but we are vibing on it! We chuck everything into a slow cooker and leave for 3 hours to let the BBQ sauce to get groovy and the pork to tenderise.
We've opted for pork shoulder steaks, as they're not only cheaper but slow cook in half the time. The BBQ sauce is also bouncing off of those cheap and easy vibes, by using ingredients you'll find in the kitchen cupboard.
Our sweetcorn pancakes are about to change up the game. Forget mixing bowls and simply add everything to a blender! Blitz into a thick green batter for a savoury take on the American, fluffy pancake. Sandwich the pork between your pancakes, top with Mexican inspired toppings and dive in.
Ingredients
For the pulled pork
- 650 g
pork shoulders
- 100 g
tomato ketchup
- 100 g
honey
- 2 Tbsp.
tomato puree
- 100 ml
cider vinegar
- 3 tsp.
smoked paprika
- 2 tsp.
ground cumin
- 2 tsp.
dried oregano
- 1 tsp.
allspice
- 1/2 tsp.
chilli flakes
- 1 1/2 tsp.
salt
- 5
garlic cloves, crushed
- 350 ml
chicken stock
- 1
onion, sliced
- 2 Tbsp.
cornflour
- 2 Tbsp.
water
For the sweet corn pancakes
- 1
egg
- 200 g
plain yoghurt
- 100 ml
milk
- 220 g
sweet corn
- 15 g
parsley
- 250 g
plain flour
- 1 tsp.
salt
- 1 tsp.
baking powder
- 1 tsp.
bicarbonate of soda
- 2 Tbsp.
olive oil
- 20 g
butter
Directions
- Step 1In a slow cooker, add tomato ketchup, honey, tomato puree, cider vinegar, smoked paprika, ground cumin, oregano, allspice, chilli flakes, salt, garlic cloves and chicken stock. Stir until combined then add the onions and pork shoulder steaks. Make sure the steaks are fully submerged in the sauce, cover with a lid and cook on high for 3-4 hours or until the pork is pull apart tender.
- Step 2Once cooked, remove the pork from the sauce and use forks to pull apart. Set aside.
- Step 3In a small bowl, add the cornflour and water. Stir until combined then add to the sauce making sure to whisk immediately to avoid any lumps. Add the pork to the sauce, cover with a lid and leave in the slow cooker on low until ready to serve.
- Step 4To make the sweetcorn pancakes, in a food blender, add egg, yoghurt, milk, 100g sweetcorn, spring onions, parsley, flour, salt, baking powder, bicarbonate of soda and olive oil. Blitz until you have a smooth, thick batter then stir through the remaining sweetcorn.
- Step 5Place a non-stick frying pan over a medium heat and add the butter. Once melted, pour into a small bowl and set aside. (You only need a small layer of grease in the pan, so keep the butter to one side and add a little butter to the pan in between pancakes.)
- Step 6Add rounds of pancake batter to the pan (around 60ml of batter per pancake) and cook for 2-3minutes a side, or until golden brown and cooked through.
- Step 7Serve a pile of pancakes stacked with pulled pork between each layer and top with your favourite Mexican-inspired toppings. We opted for salsa, avocado and sour cream.

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