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Corn Cakes With Pulled Pork

YIELD - 6 SERVINGS 
PREP TIME - 30 MINUTES 
COOKING TIME - 6 HOURS


INGREDIENTS

  • ONE 6-9 POUND WHOLE BONE-IN PORK BUTT

FOR THE CORN CAKES:

  • 1 1⁄2 CUPS ALL-PURPOSE FLOUR
  • 3⁄4 CUPS YELLOW CORNMEAL
  • 1 TABLESPOONS CANE SUGAR
  • 2 TEASPOONS BAKING POWDER
  • 1 TEASPOON BAKING SODA
  • 1⁄2 TEASPOON KOSHER SALT
  • 1 1⁄2 CUPS BUTTERMILK
  • 2 LARGE EGGS
  • 2 TABLESPOONS UNSALTED BUTTER, MELTED

FOR THE RUB:

  • 2 TABLESPOONS APPLE CIDER VINEGAR
  • 4 TEASPOONS WORCESTERSHIRE SAUCE
  • 1 TEASPOON CAYENNE PEPPER
  • 1 TEASPOON KOSHER SALT
  • 2 TEASPOONS CHILI POWDER
  • 2 TEASPOONS CUMIN POWDER
  • 2 TEASPOONS KOSHER SALT
  • 1 TEASPOON PAPRIKA
  • 1 TEASPOON BLACK PEPPER
  • 1⁄2 TEASPOON GARLIC POWDER
  • 1⁄2 TEASPOON ONION POWDER
  • 1⁄2 TEASPOON CAYENNE PEPPER

FOR THE BARBECUE SAUCE:

  • 1 LARGE ONION, CHOPPED
  • 3 GARLIC CLOVES, MINCED
  • 1 1⁄2 CUPS KETCHUP
  • 1⁄2 CUP BROWN SUGAR
  • 1⁄4 CUP HONEY 
  • 1 TABLESPOON BOURBON

Directions

This is about the best pulled pork recipe I’ve come across. It’s super easy if you prep the dry rub and corn cake ingredients at home. Then food prep in camp is super quick and easy and you’re dutch oven is loaded in 20-30 minutes.

Heat your coals and place 10 hot coals in a circle under your dutch oven. Prepare the BBQ sauce by sautéing the chopped onion in your dutch oven with 1 tablespoon of olive oil. Stir in the garlic and cook for 30 seconds. Stir in the ketchup, brown sugar, honey, apple cider vinegar, worcestershire sauce, cayenne pepper, salt and bourbon. Bring to a simmer, reduce the temperature and cook for 5 minutes. Pour your sauce into another bowl and set aside.

In a small bowl combine the spices for the rub for the pulled pork and set aside. Generously rub the spice mix over the pork and place inside the same dutch oven you made the sauce in. Pour the sauce over the pork. Place the lid over your dutch oven and place 18 coals on the lid, and place the dutch oven back on top of the circle of 10 hot coals. Every ½ hour give the lid a ½ turn clockwise and the entire dutch oven a ½ turn counter clockwise to keep the heat even. About once an hour and while your pork is cooking you may need to periodically replace burned out coals with fresh hot ones.

Depending on the size of the roast, it should take between 4-6 hours. Remember, slow cooking is the key. Once the meat pulls apart easily with a fork, it’s done. Pull the roast out of the dutch oven and onto something you can use to shred to pork into. Pull the pork off the bone with a fork. Once shredded, place the meat back into your dutch oven with the sauce the meat cooked in and stir.

To make the corn cakes in a medium bowl combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk in the buttermilk, eggs and melted butter until no dry spots remain. Heat a griddle or cast iron pan over heat. Then brush with melted butter or spray with baking spray. Pour batter into pan just as you would a normal pan cake.

To serve: Top each corn cake with pulled pork and extra sauce on top. Store any remaining pulled pork in the refrigerator for up to 1 week. Enjoy!