Easy Slow Cooker Pulled Pork & Sweetcorn Pancakes

Name: Easy Slow Cooker Pulled Pork & Sweetcorn Pancakes
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4
Ingredients: 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; 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

By Chloe MorganPublished: 16 February 2023

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preview for BBQ Pulled pork With Sweet Corn Pancakes

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.

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Yields:

Prep Time:

10 mins

Cook Time:

4 hrs 30 mins

Total Time:

4 hrs 40 mins

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

1. 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.
2. Step 2Once cooked, remove the pork from the sauce and use forks to pull apart. Set aside.
3. 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.
4. 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.
5. 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.)
6. 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.
7. 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.