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 challenging, but they’re almost as easy as making pancakes. Here is the recipe for the perfect Pulled Pork On Mini Corn Fritters dish.
Yield: 40 pieces
Ingredients
1 garlic clove, minced
2 tablespoons Dijon mustard
1 tablespoon smoked paprika
1/2 tablespoon sweet paprika
1 teaspoon dried oregano, kosher salt, and coarse black pepper
1 (2 1/2 lb) pork shoulder
1/4 teaspoon cayenne pepper
1 (12 oz) bottle of Kentucky Ale or other beer (not dark)
Directions
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 the pan and cover tightly with tinfoil. Bake in the oven for 2 hours, turning occasionally. Remove foil and allow to cook until the center of meat reaches 170˚F, about 2–2 1/2 hours. Allow to cool. Pull apart the meat into small pieces using a fork or your fingers. (It will be very tender and fall apart quickly.) Skim the fat off the sauce remaining in the pan. Drizzle half over the meat.
2/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder and kosher salt
3 large eggs, beaten
3/4 cup whole milk
1/4 cup heavy cream
5 ears corn, cooked and kernels sliced from the cob
1 Jalapeno, seeded and diced small
1/2 tablespoon cilantro, minced
3 tablespoons unsalted butter
1 tablespoon chives, minced
3 tablespoons olive oil
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 one tablespoon of butter and one tablespoon of oil. When the foam has subsided, add one heaping tablespoon of batter to the pan per cake, ensuring not to overcrowd the pan. When the cake starts to bubble and the bottoms are golden brown, about 2–3 minutes, flip. Cook until the other side has browned, another 1–2 minutes. Add another tablespoon of butter and oil and repeat the process.
To assemble hors d’oeuvre, place a spoonful of pulled pork on top of the corn fritter. Garnish with 2 (3/4-inch) chive pieces per cake, if desired.
