Recipes

“High” Hoecakes With Pulled Pork and Fennel Slaw

  • 1 bone-in pork shoulder (3½-4 pounds)
  • 3-4 tablespoons olive oil, divided use
  • Salt and freshly ground pepper, to taste
  • 2 stalks celery, sliced
  • 3 carrots, sliced
  • 1 medium onion, sliced
  • 4 cloves garlic, crushed
  • 2 cups chicken stock or broth
  • 2 cups water
  • 2 cups lager
  • one 14.5-ounce can diced tomatoes
  • ⅓ cup barbecue spice blend
  • 4 bay leaves
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 5 tablespoons sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • ¼ cup green onions, minced
  • ¼ cup jalapeno peppers, minced
  • 3 eggs
  • 1 quart buttermilk
  • ¾ cup grapeseed oil
  • 1 teaspoon CBD oil, divided use*
  • Vegetable oil for cooking
  • Fennel slaw (recipe follows)

For pulled pork, rub shoulder with olive oil and season generously with salt and pepper. Sear on hot grill to char on all sides.

Heat oven to 300 F.

Heat remaining olive oil in large casserole dish. Add celery, carrots, onion and garlic; cook over medium-high heat until soft. Add stock or broth, water, beer, tomatoes, barbecue spice, bay leaves, and salt and pepper to taste. Heat to boil. Add pork shoulder; cover. Bake until fork tender, 3½-4½ hours. Remove from braising liquid to board; when cool enough to handle, shred meat with 2 large forks. Meat can be prepared several days in advance. Reserve some braising liquid, refrigerating separately from meat. Moisten as necessary on reheating.

For hoecakes, mix flour, cornmeal, sugar, baking soda, salt, green onions and jalapenos in bowl. In another bowl, whisk together eggs, buttermilk, grapeseed oil and ½ teaspoon CBD oil. Add liquid ingredients to dry ingredients; whisk to combine. On griddle or large skillet, heat a film of vegetable oil over medium-high heat. Add ¼ cup batter for each cake; cook, turning once, until cooked through and browned on each side. Keep warm.

For each portion, plate 2 hoecakes. Top with pulled pork and a few tablespoons fennel slaw. Makes 26 hoecakes.

To make fennel slaw, toss together 4 cups shredded green cabbage, 1 cup julienned fennel bulb, ½ cup julienned carrots, 2 tablespoons each fennel fronds and vegetable oil, 1 tablespoon each seasoned rice vinegar and sugar, ½ teaspoon CBD oil, and salt and pepper to taste. Let stand at least 20 minutes before using.

Get recipe for CBD oil here.

Recipe by Joseph L. Paire III

Photography & styling by Paul Lowe

 

Buy Kitchen Toke magazine >>

SHARE THIS