For those not completely comfortable in the kitchen, the pulled-pork recipe will soon become part of your “what to cook when you need to impress” repertoire. The oven does all the work – all you have to do is season the meat and set a timer. The corn fritters might seem like a challenge, but they’re almost as easy as making pancakes.
Yield: 40 pieces
For those not completely comfortable in the kitchen, the pulled-pork recipe will soon become part of your “what to cook when you need to impress” repertoire. The oven does all the work – all you have to do is season the meat and set a timer. The corn fritters might seem like a challenge, but they’re almost as easy as making pancakes.
Yield: 40 pieces
Preheat oven to 250˚F. Add garlic, mustard, cayenne, smoked paprika, sweet paprika, oregano, salt, and pepper to a small bowl. Mix well. Rub mixture over meat and place in a roasting pan. Pour beer into pan and cover tightly with tinfoil. Bake in oven for 2 hours, turning occasionally. Remove foil and allow to cook until center of meat reaches 170˚F, about 2–2 1/2 hours. Allow to cool. Using a fork or your fingers, pull apart meat into small pieces. (It will be very tender and fall apart easily.) Skim fat off sauce remaining in pan. Drizzle half over meat.
In a large bowl, add cornmeal, flour, baking powder, and salt. Mix well. Add eggs, milk, cream, and mix. Add corn, jalapeño, cilantro, and chives, and mix until combined.
In a large nonstick sauté pan on medium heat, melt 1 tablespoon of butter and 1 tablespoon of oil. When foam has subsided, add 1 heaping tablespoon of batter to pan per cake, being sure not to overcrowd pan. When cake starts to bubble and bottoms are golden brown, about 2–3 minutes, flip. Cook until other side had browned, another 1–2 minutes. Add another tablespoons of butter and oil and repeat process.
To assemble hors d’oeuvre, place a spoonful of pulled pork on top of corn fritter. Garnish with 2 (3/4-inch) pieces of chive per cake, if desired.
