Pulled Pork With Corn Pancakes And Pepper Jelly Glaze

1. 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.", "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.", "Pepper Jelly Glaze:

2. 2

   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.", "Napa Cabbage Slaw:

3. 3

   In a large mixing bowl, add the 1/4 cup rice vinegar, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp soy sauce. Mix until well blended. Slowly add the 2 Tbs olive oil and 1/2 tsp sesame oil, whisking constantly, until well blended. Just before serving, add the cabbages (2 cup napa, 1/2 cup red cabbage), 1/2 cup red onion, 1/2 cup bell pepper, and 1/2 cup carrot. Mix until well blended. Refrigerate for up to 1 hour before serving.", "Corn Pancakes:

4. 4

   In a small mixing bowl, stir together the 3/4 cup corn flour, 1/4 cup white flour, 1 Tbs sugar, 2 tsp baking powder, and 3/4 tsp salt. Set aside.", "In a separate medium mixing bowl, add the 1 egg and whisk until frothy. Add the 3/4 cup milk, 1/2 cup green onions, 2 Tbs melted butter, and 1 tsp jalapeno pepper. Whisk until fully blended. Add the sifted dry ingredients made in previous step to the egg/milk mixture and stir until fully blended.", "Place the 1 cup cooked corn kernels in a food processor and ""pulse"" the machine until the corn is coarsely ground, but not pureed. Add the ground corn to the pancake batter, mix well, and refrigerate the batter until ready to serve.", "To cook pancakes, preheat griddle (or non-stick skillet). If necessary, stir in the 3 to 4 tablespoons milk to make batter spreadable. Drizzle a bit of clarified butter onto the griddle or large skillet.", "For each pancake, place a scant 1/4 cup of batter onto the buttered griddle. Spread to about 3 inches. Cook the pancakes over medium-high heat for 1 1/2 minutes on the first side and about 45 seconds on the second side or until nicely golden on both sides.", "On each serving plate, place one Corn Pancake and 1/2 cup of Pulled Pork. Top with about 3 tablespoons of Napa Cabbage Slaw. Drizzle each serving with 3-4 tablespoons of the Pepper Jelly Glaze. Serve immediately."]

* Per serving · 4 servings · Values may vary.