Pulled Pork & Johnny Cakes Recipe

Reheat and finish

In a medium skillet over medium heat, add 1 tsp vegetable oil. Add the cooked pulled pork and break up any large pieces. Stir in 1/2 cup barbecue sauce, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar. Season with 1/2 tsp salt and 1/4 tsp black pepper. Warm, stirring occasionally, until heated through and sauce is slightly reduced and glossy, about 6–8 minutes. Taste and adjust seasoning. If desired, stir in 1 tsp butter for extra richness just before serving.

Whisk the dry ingredients: in a bowl combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt. In another bowl whisk together 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Pour wet into dry and stir until just combined; batter will be slightly thick but pourable. Heat a griddle or nonstick skillet over medium heat and add 1 tbsp neutral oil or butter, swirling to coat. Drop batter by 1/4–1/3 cup portions onto the hot surface, flattening slightly with the back of the spoon if needed. Cook until edges set and bubbles form on top, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep warm in a low oven (200°F / 95°C) while you cook remaining cakes. Makes about 6–8 small johnny cakes.

Combine the roasted green chiles (1 cup), 1 tomatillo (husks removed), 1/4 cup chopped yellow onion, 1 garlic clove, 2 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a blender or food processor. Pulse until the mixture is coarsely pureed. Add 2 tbsp water as needed to reach a spoonable but chunky salsa consistency. Taste and adjust salt or lime. If using raw chiles, roast them under a broiler or directly over a flame until blackened, then steam in a covered bowl and peel.

Place the diced potatoes (about 2 cups) in a pot of cold salted water and bring to a simmer. Par-cook for 6–7 minutes until just tender but not falling apart. Drain and let steam dry briefly. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust. Stir and add 1/2 cup diced onion and 1/2 cup diced bell pepper (if using). Season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until vegetables are browned and potatoes are crisp, another 6–8 minutes. Keep warm.

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach for 3–4 minutes for set whites and runny yolks. Remove with a slotted spoon and drain on paper towel briefly.

To assemble (per serving): place 2–3 warm johnny cakes on a plate or fan them. Spoon 1/2 to 1 cup of the warmed pulled pork over the johnny cakes. Add a scoop (about 1/3–1/2 cup) of home fries on the side. Top the pulled pork with 1–2 poached eggs and spoon 2–3 tablespoons of green chile salsa over the eggs and pork. Garnish with sliced chives or green onion. Serve immediately.