Pulled Pork:
- 2 1/2-3 lb. pork shoulder
- 1 cup chicken or vegetable broth
- 1 cup bbq sauce
- 1/2 cup chopped onion
- 1/4 tsp. ground cinnamon
- 2 tsp. dried oregano
- 1 tsp. cumin
Guac:
- 2 avocados, peeled and pitted
- 1/2 lime, juiced
- 2 tbsp. cilantro, chopped
- 1 garlic clove, minced
- 1/2 jalapeno, minced
- salt and pepper to taste
Grilled Corn Cakes:
- 1/2 cup all purpose flour
- 1/2 cup cornmeal
- 1 tsp. baking powder
- 1 tbsp. sugar
- 1 ear of corn, cut from cobb
- 1 egg
- 1tbsp. canola oil
- 1/2 cup almond milk
In a crock pot, add the pork shoulder, broth, bbq sauce, onion, cinnamon, oregano, and cumin. Cook on low for 8 hours, until the pork is cooked through and shreds easily with a fork. Remove the pork from the crock pot and shred in a large bowl. Season with salt and pepper and set aside while you prepare the guac and corn cakes.
To make the guac, simply mash all of the ingredients together and place in an airtight container in the fridge until ready to serve.
When the pork is done cooking and shredded, begin to prepare the corn cakes. In a large bowl, whisk together the flour, cornmeal, baking powder, and sugar. In a small bowl, mix together the corn kernels and the egg. Add the corn mixture to the flour mixture and mix to combine. Then add in the oil and enough milk to create a pancake batter type consistency.
Preheat a griddle or large skillet and spray with non-stick cooking spray. Add the corn cake batter about 1/4 cup at a time, cooking until the edges begin to bubble (about 3-4 minutes), then flip and cook on the other side another 1-2 minutes.
To serve, place corn cakes down on a plate, top with a healthy serving on the pulled pork, and the top them off with a dollop of the guac.
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