Pulled Pork with Corn Pancakes and Pepper Jelly Glaze Recipe | Yummly

Pulled Pork with Corn Pancakes and Pepper Jelly Glaze

PORK
42Ingredients
5Hours
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Pulled Pork with Corn Pancakes and Pepper Jelly Glaze

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Description

Recipe courtesy of Chef Frank Brigsten of Brigtsen’s Restaurant in New Orleans, LA. Created for the Share Our Strength's Taste Of The Nation.

Ingredients

US|METRIC
10 SERVINGS
  • 4 lb. boneless pork shoulder
  • salt (to taste)
  • pepper (to taste)
  • 1/2 cup apple cider vinegar
  • 3 Tbsp. brown sugar
  • 2 Tbsp. dry mustard
  • 2 Tbsp. minced garlic
  • 1 tsp. hot pepper sauce (Tabasco)
  • 2 tsp. olive oil
  • 3/4 cup yellow onion (finely diced)
  • 1/2 cup bell pepper (green and red, diced)
  • 1/4 cup carrots (finely diced)
  • 1 cup chicken broth
  • 1/4 cup jalapeno pepper jelly
  • 4 tsp. rice vinegar
  • 1/2 tsp. salt
  • 1 pinch ground cumin
  • 2 1/2 tsp. cornstarch (dissolved in 1 Tbs cold chicken broth or water)
  • 1/4 cup rice vinegar
  • 1 tsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. soy sauce
  • 2 Tbsp. olive oil
  • 1/2 tsp. sesame oil
  • 2 cups napa cabbage leaves (thinly sliced, OR green cabbage)
  • 1/2 cup red cabbage (thinly sliced)
  • 1/2 cup red onion (1-inch julienne cut)
  • 1/2 cup red bell pepper (1-inch julienne cut)
  • 1/2 cup carrot (finely shredded)
  • 3/4 cup yellow cornmeal flour
  • 1/4 cup flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup green onions (thinly sliced)
  • 2 Tbsp. butter (melted)
  • 1 tsp. jalapeno chile (finely chopped)
  • 1 cup corn (cooked)
  • 4 Tbsp. milk
  • 1/4 cup clarified butter (or canola oil)
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    Directions

    1. Preheat oven to 350 degrees F. Season pork with salt and black pepper to taste. Place the pork in a deep roasting pan or Dutch oven. Set aside.
    2. In a small mixing bowl, add the 1/2 cup vinegar, 3 Tbs brown sugar, 2 Tbs mustard powder, 2 Tbs minced garlic, and 1 tsp Tabasco. Whisk until well blended. Pour the vinegar mixture over the top of the pork. Tightly cover the pan and bake for 4 hours. Remove cover and bake the pork uncovered for 1 more hour or until internal temperature reaches 160 degrees F. Remove the pork from the oven and let rest for 30 minutes. Using two forks shred or “pull” the pork. Stir the pulled pork until it is well blended with the cooking liquid.
    3. Pepper Jelly Glaze: Heat the 2 tsp olive oil in a small saucepan over medium-high heat. Add the 3/4 cup yellow onions, 1/2 cup red and green bell peppers, and 1/4 cup carrots. Cook, stirring occasionally, about 5 minutes or until the onions begin to brown. Add the 1 cup chicken broth, 1/4 cup pepper jelly, 4 tsp rice vinegar, 1/2 tsp salt, and 1 pinch cumin. Bring the mixture to a boil. Add the 2 1/2 tsp dissolved cornstarch and whisk until well blended. Gently cook and stir for 2 minutes.
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