Jun 8, 2012

Crockpot BBQ with Griddle Corn Cakes


I've said before how much my husband adores BBQ and specifically pulled pork.  We even had it at our rehearsal dinner for our wedding.  That's love right there.  ;)

What really pulled me into this recipe were the griddle corn cakes.  It sounded so different and so interesting that I just had to try them.  In the end, they almost stole the show from the pulled pork!  All three of us loved them and I'm pretty sure that's all Jack ate for dinner that night.  They are definitely a nice alternative to a hamburger bun.

This is definitely a meal of ease by way of the slow cooker and makes a large batch.  Next time you need to feed a crowd or to stock your freezer, give this one a try.

Slow Cooker Pulled Pork with Griddle Corn Cakes Printable Version

½ medium onion, sliced
 ~2-3 lbs. boneless pork shoulder
½ cup beef broth, water, or your favorite BBQ sauce
2 tbsp. white vinegar

For the barbecue sauce:
½ cup ketchup
⅓ cup water
2 tbsp. white vinegar
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
½ tbsp. liquid smoke
2 tsp. garlic powder
1 tsp. salt
2-3 dashes hot sauce
Freshly ground black pepper

1.  Place onion slices in slow cooker and set pork shoulder on top of the onions.
2. In a small microwave-safe bowl, whisk together all of the ingredients for the sauce and then microwave it for 45 seconds. Pour it evenly over the pork shoulder.
3. In a separate bowl or measuring cup, combine the beef broth and remaining 2 tablespoons of vinegar. Pour around (not ON) shoulder. Cover with lid and cook on low for 8 hours. (After 6 hours, you can start basting the meat with the liquid in the pot every 30 minutes.) Using two forks, shred the meat inside the slow cooker.
4. With the lid off, but the slow cooker set to its lowest setting, let the liquid reduce. Serve immediately on hamburger buns or cornbread cakes.

Griddle Corn Cakes1 cup self-rising cornmeal (not cornbread mix)
½ cup all-purpose flour
¾ cup milk
3 tbsp. unsalted butter, melted
1 large egg, lightly beaten
½ tbsp. sugar (optional)

1. Stir together all ingredients in a large bowl until just moistened.
2. Heat a large nonstick skillet over medium-high heat (or set an electric skillet to 350°F), and pour 2 tablespoons of batter for each cake. Cook cakes 2 to 3 minutes or until tops are covered with bubbles and edges look dry. Turn and cook other side (about 2 minutes). Serve immediately.

barbecue from Ezra Pound Cake, corn cakes from Southern Living: 1,001 Ways to Cook Southern

1 comment:

katie said...

I love the idea of serving it on a corn cake.  I have been wanting to make corn cakes for awhile and couldn't think of anything to pair it with.

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