My husband said if he was ever on death row this would be his last meal for sure. This is like a southern meets mexican fuision dish. The combination of the pulled pork on top of the cake topped with traditional mexican condiments works so well together. And since you use pork shoulder it makes this a cheap dish to serve to a crowd. Get the margartias and mexican beers ready! —singing_baker
- Serves 5-6
- Pulled Pork
Jalepeno, diced with seeds
White Onion, chopped
Chipotles in adobo sauce, chopped
Can Whole Tomatos, roughly chopped
Pork Shoulder, either bone-in or out
Freshly ground pepper
1 1/2 teaspoons
Cheddar, grated, plus more for garnish
1 1/4 cups
Sour cream (optional)
- Put all ingredients for pulled pork into a slow cooker on high. after about 4 hours take out pork and shred using two forks. Return meat to the slow cooker and place heat on low for 1 more hour.
- When pork is almost done start to make hoecakes. Whisk all dry ingredients in a large bowl. Slowly add water until dough comes together. take about a 1/4 cup of dough and shape into a flat disc about 1/4 inch thick.
- Heat oil in a cast iron skillet over medium high heat. Fry hoecakes about 3-4 per side until golden.
- To assemble pile pulled pork on top of hoecake and garnich with avocado, cheese and sourcream if desired. Enjoy!