Pulled Pork and Pancakes with Bourbon Syrup

The pretty strawberry tiramisù I pictured turned out dry and too sweet. A caramel meant to hold together pieces of bacon and fresh popcorn completely failed. Completely. Failed. My first caramel bubbled like a beast, going from a light brown to an ugly maroon before it could be saved. Luckily, we had a party to go to that night, a very good excuse to escape the sad smell of burnt caramel. At least we learned something: Pull the caramel before you think it’s done.

But let’s not cry over spoiled mascarpone and sugar.

Bold attempts in the kitchen can be the most rewarding. We’ve had brilliant meals of crispy, saucy tofu and spiced eggplant with pomegranate seeds. We faced raw squid and conquered. Bested a pork shoulder weighing nearly eight pounds.

And now? A most glorious use of leftovers – pulled pork and pancakes with bourbon syrup.

Yep, shreds of tender pork cooked for more than 18 hours layered between oatmeal pancakes. Also, bourbon for breakfast. Sort of.

Right about now this may be sounding a little crazy. Or fantastic. If you’re in group two, I like you, and you should make this for yourself and the skeptics. Don’t be scared. Weekend mornings can’t all be French toast and strawberries and rainbows. Think of this as an alternative to fried chicken and waffles, another awesome combination.

You can use any pork and pancakes and run with this idea, but I really like this specific pairing. The pork cooks slowly in a bath of maple syrup and beer, a happy match for the sweet, vanilla flavor of the bourbon syrup. A spike of fennel adds a savory kick for good measure. Mini oatmeal pancakes are crisp enough to stand up to the pork, and small enough to make this totally satisfying without overdoing it.

Bold and brilliant.


pulled pork and pancakes

We put this together with leftover pork and our go-to pancake recipe. I’d say go ahead and make a bunch of pancakes and freeze the rest for later or serve more pork and pancake stacks to friends or yourself, although one small stack per person was plenty indulgent and filling.

a cup or so of pulled pork, warmed, we used leftovers from this recipe for maple and ale pork
6  small oatmeal pancakes, fresh or warmed
half of bourbon syrup recipe below

Place a small pancake on a plate, and cover it with some of the pulled pork. Layer another pancake on top, and add pork on top. Repeat with one more layer of pancake and pork to create a stack. For a second stack, repeat with the other three pancakes and the rest of the pork. Drizzle bourbon syrup over the pork and pancakes stacks.

Serves 2. Inspired by i am a food blog, who got it from The Red Wagon

bourbon syrup

Serve with pancakes.

1/4 cup brown sugar
1/8 cup sugar
1 ounce bourbon
1/4 cup water

Bring sugars, bourbon, and water to a boil in a small saucepan. Turn the heat down to medium low, and let the syrup bubble gently until it starts looking like a syrup, about 5 or 6 minutes. Keep an eye on the syrup so it doesn’t burn, and stir occasionally. Don’t worry, it won’t turn on you like caramel.

Let the syrup cool for 5 minutes, and it will continue to thicken. Serve immediately.

Makes enough for 2 servings of pulled pork and pancakes. Recipe from i am a food blog .



5 thoughts on “Pulled Pork and Pancakes with Bourbon Syrup

  1. I’m such a big fan of pulled pork. And in fact, a few days ago I came across a barbecued pork shoulder recipe that used bourbon. I was quick to save it.
    Love the idea of adding fennel to it!

  2. Pulled pork, pancakes and bourbon – what more could you ask for. This combination sounds slightly mad, but then again, some of the most delicious things come out of the left field and can really surprise you. Thanks for sharing the genius recipe

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