Carnitas & Pancakes Recipe
Buttermilk pancakes, Slow Roasted Pork, Clarified Butter, syrup, powdered sugar
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Ingredients
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Pancake Batter
Carnitas
Toppings
Method
Carnitas Preparation
Slow Roast the Pork
Preheat the oven to 300°F (150°C). Season the pork shoulder with salt, black pepper, cumin, oregano, and minced garlic. Place it in a roasting pan and pour the orange juice over the pork. Cover with aluminum foil and roast for about 4 hours, or until the pork is tender and easily shreds with a fork.
Pancake Preparation
Make the Pancakes
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, mix buttermilk, eggs, and melted clarified butter. Combine wet and dry ingredients, mixing until just incorporated. Heat a non-stick skillet over medium heat, add a bit of clarified butter, and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Assembly
Serve
Stack pancakes on a plate, top with a generous amount of carnitas, drizzle with syrup, and dust with powdered sugar. Enjoy your delicious Carnitas & Pancakes!