Corn Pancakes with Pulled Pork

We couldn’t wait to eat! Photos came after a few … mmm … lovely bites.

Last summer we enjoyed a bucket-list trip to Glacier National Park in Montana and Banff National Park in Alberta, Canada. (Posts with photos are here, here, here, and here.)

One day after a long morning of driving and hiking, we were ready for a big lunch in a spectacular setting. We stopped at the Fairmont Chateau Lake Louise, settling in to eat and enjoy the view. I ordered a stack of corn pancakes layered with pulled pork and drizzled with maple syrup. And I haven’t stopped thinking about them since!

Usually we eat pulled pork on a bun, barbecue style. But recently I had some pulled pork and no buns. Hmm… Time to try the cornmeal pancakes! I found this Betty Crocker recipe, which uses Bisquick, right up my alley. I modified it a little for the recipe below:

Cornmeal Pancakes
3/4 cup Bisquickยฎ Original baking mix
1/2 cup yellow cornmeal
1 cup milk
1 egg
1/2 cup shredded sharp Cheddar cheese
1/3 cup frozen corn kernels

Spray griddle with cooking spray or coat lightly with vegetable oil. Heat over medium heat. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese and corn.

Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown. Makes about 12 pancakes.

For our scrumptious meal, layer two cornmeal pancakes around pork, flavoring with a good barbecue sauce to taste. (We also used a touch of Jim’s homemade hot sauce, which added a nice spark.) Drizzle with maple syrup and enjoy!

And what about that pulled pork?

Start with a 3-3.5 pound boneless pork shoulder or butt. This is the same cut but may be referred to by either one. (My butcher distinguishes between them by bone-in or not, but this doesn’t seem to be universal.) This is NOT the same cut as a pork loin roast. The loin also makes a great meal but it isn’t going to cook into the lovely shreds that a butt will.

I cook it in a slow-cooker. This can be either a crock-pot style or the pan-on-burner style. I’ve used both and they both work fine. RESIST the temptation to lift the lid with either cooker. Let the pot retain the heat and moisture. Just leave it alone. That’s the beauty of using the slow-cooker anyway.

Now, there are as many recipes for pulled pork as there are cooks who make it, and if you cook like I do, you read through a bunch of recipes each time you try something new, and then consolidate their thinking into your own process. So while I’ll tell you this is MY recipe, I won’t be so silly as to suggest it is THE recipe.

Pulled Pork
3-3.5 pound boneless pork shoulder or butt roast (may come as two pieces of meat tied or netted together — untie them if they are)
onion chopped small, about 1/2 of a large onion or a whole small onion (more onion to taste!)
salt, pepper, and chili powder
1/3 cup brown sugar, packed
1/2 cup or less ketchup
1/2 cup cider vinegar

Place the roast in the slow cooker with the fat side up. Pour the vinegar into the pan. Salt and pepper the top of the roast and add a dusting layer of chili powder. Spread the brown sugar over the top. Dump the onions on the roast. Don’t worry that half or more will fall off into the pan. Cover the top of the roast with ketchup.

Put the lid on the pan and cook on medium-high for at least 4 to 6 hours. (Know your slow cooker — I have two and they cook differently.) Don’t take the lid off until at least 4 hours have gone by. Then you might check for doneness. If you stick a fork in the meat and twist a little, shredding it, it is done. If you’re a stickler, check the internal temperature. It should read at least 145 degrees.

Once it’s cooked and the heat is turned off, remove the meat, leaving the juices in the pan. Shred the meat and return it to the pan.

Reheat for serving. If you’re making this for a party and not serving with the corn pancakes, consider buying junior buns, the term used around here for buns that are smaller than typical hamburger sized. Though the seasoning provides a barbecue essence, many people will want to top their sandwich with barbecue sauce, too.


34 thoughts on “Corn Pancakes with Pulled Pork

  1. shoreacres

    I’ve got a slow cooker I rarely use. I’m going to dust it off and give this a try. It looks remarkably like the recipe I remember my mother using for what she called pork barbeque, although she used either the stovetop or oven. I can’t remember. I do suspect the slow cooker hadn’t been invented yet when we were eating this.

    1. Melanie in IA Post author

      I dunno. The slow cooker has been around for a long time!

      It’s really easy but it does make A LOT of food. It’s good to have a party planned, or at least be willing (like we are) to eat it from the freezer for a while.

      1. shoreacres

        I got curious, and found this when I went looking.

        The Naxon Utilities Corp of Chicago developed their own version of a bean cooker, called the Beanery. This primitive slow cooker was a self contained unit and the precursor of the modern slow cooker. In 1970, the Rival company acquired the assets of the Naxon Utilities Corp and the rights to the Beanery. Rival refined the looks of the Beanery, and in 1971, introduced the Rival Crock-pot slow cooker.

        Whoops. I remember Mom cooking pulled pork in the mid-1950s. I’ve got the Crock-pot beat by 25 years. That’s something to think about…

  2. jeanneban

    I enjoyed reading your story of replicating a dish that you first experienced in a restaurant. I often try that with varying degrees of success. Is the photo your version or from the restaurant? Looks delicious!

    1. Melanie in IA Post author

      It’s from home, a couple of weeks ago. Honestly I don’t know when — the last couple of weeks were weird, stressful, and blurry. But here. And YES! It was delicious, both times.

  3. Nancy

    We’re huge fans of pulled pork in this household, yet I’ve never had it with corn pancakes before. Sounds great, and a delicious way to switch things up a bit! Thanks for sharing…

    1. Melanie in IA Post author

      You’re welcome! When I saw it on the menu I thought it would be a natural combination. And now start thinking of all the other things you can serve with corn pancakes… We made tiny pizzas one night. The Betty Crocker recipe includes a chili topping.

      Thanks for taking a look.

  4. Pingback: Fiesta Friday #8 | The Novice Gardener

  5. tinywhitecottage

    Hi Melanie. Nice to meet you at Fiesta Friday! I have always wanted to visit Glacier National Park. I’ll have to make these pancakes with pulled pork and just imagine how picturesque the view must be. Love a good slow roasted pulled pork, your recipe looks fabulous!

    1. Melanie in IA Post author

      It’s pretty good, and simple enough it’s open to each person’s own preferences. And of course there are lots of ways shown online to make corn pancakes, but if you’re a Bisquick user, these are really easy.

      Have fun!

  6. Thread crazy

    Melanie – I have a slow cooker and use it at least once or twice a week. Love to make pulled pork; great for making sandwiches. Haven’t tried it with pancakes though – sounds wonderful. Will have to give it a try.

    1. Melanie in IA Post author

      I doubt if they are gluten-free given the recipe shown, as it uses Bisquick. But there surely are variations that would be gluten-free.

      Thanks for stopping by today.

  7. The Novice Gardener

    Didn’t know the cornmeal pancakes have corn kernels in them, wow! I’ll definitely make those. The pulled pork sounds great. I might give it a try. It’ll give our friend Tom a run for his money; he usually brings pulled pork to our potluck and nobody else dares to challenge him on it. Imagine his surprise if I show up with this, lol… Maybe I shouldn’t, we do like him. ๐Ÿ™‚

    1. Melanie in IA Post author

      Well, if Tom makes a great pulled pork, ask him first what his secrets are. Like I said, this is just one way to do it. But it always turns out well. Some people add a touch of liquid smoke to simulate the long-smouldered flavor, too. (huh! Guess I’ll have to do that next time…)

  8. polianthus

    Hi Melanie – happy fiesta friday to you, I love pulled pork, I had the most amazing pulled pork sandwich in San Fran at the farmers market there is a stand that sells them, they are wonderful. Ah well its only 12 hours flight away…I don’t think we can get the cut you describe here, each nation’s butchers cut meat into different cuts, and for some reason we don’t do that one i think. I wiil check though. I rarely eat pork but for this I’d make an exception…Banff is beautiful isn’t it?

    1. Melanie in IA Post author

      Banff IS beautiful, yes. I love the way we have memories of place by what we ate there. Your memory of the pork sandwich in San Francisco is probably wrapped up with a lot of other sights and sounds, too.


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