Crockpot Cuban Pork with Cornbread Pancakes and Chipotle Cream

I don’t always manage to watch Saturday Night Live when it airs each week, but I almost always manage to catch most of it on Hulu by Sunday night/Monday morning. A lot of weeks it’s not worth my time, but the episode Anne Hathaway hosted last weekend was 100% worth it. If anyone has any lingering doubts about whether women can be funny, give this a watch. I laughed for dayssssssss.

This dinner was funny, too. Pork! On a pancake! Hahahaha, right? When I found this cornbread pancake recipe, I knew this was going to be my go-to vehicle for eating shredded meat for the foreseeable future. The Cuban pork was good, too — smoky and slightly sweet — but I think the true soulmate of these pancakes might be something in the super-duper-saucy-messy-BBQ ballpark. I will investigate further and report back.

CROCKPOT CUBAN PORK WITH CORNBREAD PANCAKES AND CHIPOTLE CREAM (pork and chipotle cream recipe from Elly Says Opa!; pancake recipe from Heat Oven to 350)

For the pork:

1 (2-3 lb.) pork roast
1 tbsp canola oil
1 tbsp Dijon mustard
1/4 to 1/2 tsp cayenne pepper
1 1/2 tsp allspice (can sub equal parts nutmeg, cinnamon, and cloves)
1/2 tsp ancho chili powder
1/2 tsp cumin
1 tbsp paprika
1/2 tsp cinnamon
1 tbsp oregano
1 large onion, thinly sliced
1 tbsp minced garlic
2 tbsp honey
1/2 cup orange juice
zest of 1 orange
2 limes, juiced
1/4 cup chicken broth

1. Rub pork roast all over with Dijon mustard and oil. Season liberally with salt and pepper. Combine cayenne, allspice, chili powder, cumin, paprika, cinnamon, and oregano in a small bowl. Rub mixture all over the pork. Wrap in plastic and refrigerate for 2 hours or up to overnight.
2. Heat large skillet over medium high heat and add small amount of oil. Place the roast in the skillet and brown on all sides (about 2 minutes per side). Remove to slowcooker.
3. Place onions and garlic on top of pork. Combine honey, orange juice and zest, lime juice, and chicken broth, and then pour into slowcooker. Cover and cook on low 8 hours. Shred with fork and serve on cornbread pancakes with chipotle cream.

For the chipotle cream:

1/2 cup light sour cream or Greek yogurt
1 chipotle chile in adobo sauce, minced
2 tbsp lime juice
salt to taste

Combine all ingredients in bowl; stir.

For the cornbread pancakes:

1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
1 1/2 tsp baking soda
1 tsp salt
1 egg
1 1/4 cup milk
2 tbsp vegetable oil

1. Heat large non-stick skillet over medium heat and spray with non-stick cooking spray.
2. In large bowl, combine flour, cornmeal, sugar, baking soda and salt. In medium bowl, beat egg, then whisk in milk and vegetable oil. Add to flour mixture and mix until just combined.
3. Drop heaping 1/4 cup of batter in skillet and cook until edges are set and the bottom is golden brown. Turn and cook the other side until golden. Repeat with remaining batter.

This was a nice, hearty dinner that we both enjoyed, and it was a change of pace from some of our usual favorites. I topped the pancakes with green onions, cilantro, and diced tomatoes. I know this looks like a lot of work, but it actually works really well as a make-ahead meal — if you get your pork ready the night before and cook it in the slow cooker all day, all you have to do when you get home from work is shred the pork and throw together some pancakes and cream sauce.

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2 thoughts on “Crockpot Cuban Pork with Cornbread Pancakes and Chipotle Cream

  1. Pingback: Crockpot Sweet Baby Ray’s Chicken + Kitchen Bucket List | windykitchen

  2. Pingback: Crockpot Cream Cheese Chicken Chili | windykitchen

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