Millville Stack Recipe
Slow-smoked pulled pork piled high on crispy hoe cakes, finished with house chow-chow and tangy BBQ sauce.
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Ingredients
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Pulled Pork (Slow-Smoked)
Hoe Cakes (Cornmeal Pancakes)
House Chow-Chow (Pickled Relish)
Tangy BBQ Sauce
Assembly & Garnish
Method
Pulled Pork (Slow-Smoked)
- 1
Trim & Bind
Trim excess silver skin from the pork shoulder, leaving a thin fat cap. Rub the entire shoulder with yellow mustard to help the dry rub adhere.
- 2
Apply Rub
Combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder and onion powder. Generously apply the rub all over the pork, pressing to adhere. Let rest refrigerated for at least 2 hours or overnight for deeper flavor.
- 3
- 4
Smoke the Pork
Place the pork shoulder fat-side up on the smoker. Smoke until the internal temperature reaches about 195–203°F (90–95°C), which typically takes 1.5–2 hours per pound (approx. 6–10 hours for a 4 lb shoulder). Every hour after the first 2 hours, spritz the pork with apple juice to maintain moisture and help form a bark.
- 5
Rest & Shred
When the pork reaches target temp and a probe slides in with little resistance, remove from the smoker and wrap loosely in foil. Rest for 30–60 minutes. Unwrap and use two forks or meat claws to shred into bite-sized pieces, pulling out any excess fat. Toss shredded pork with 1/2 cup of prepared Tangy BBQ Sauce (from that section) to coat lightly, reserving additional sauce for serving.
Hoe Cakes (Cornmeal Pancakes)
- 6
Make Batter
In a large bowl whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl whisk buttermilk, egg and melted butter. Pour wet into dry and stir until just combined; batter should be thick but pourable. Let rest 10 minutes to hydrate the cornmeal.
- 7
Cook Hoe Cakes
Heat a large cast-iron skillet over medium heat and add 1 tablespoon vegetable oil and/or butter to coat. Spoon about 1/3 cup batter per cake into the skillet, spreading slightly to form 4–5 inch rounds. Cook until edges are set and bubbles form on the surface, about 2–3 minutes, then flip and cook 1–2 minutes until golden and crisp. Work in batches, adding more oil as needed. Keep finished hoe cakes warm in a low oven (200°F / 95°C) on a sheet pan.
House Chow-Chow (Pickled Relish)
- 8
Prep Vegetables
Finely shred the cabbage and dice the green tomatoes, bell pepper, onion and pickles so pieces are roughly uniform (about 1/4-inch). Place all vegetables in a large bowl and toss to combine.
- 9
Make Brine & Marinate
In a small saucepan combine apple cider vinegar, white vinegar, sugar, salt, celery seed, mustard seeds and red pepper flakes. Bring to a simmer to dissolve the sugar and bloom the spices, about 2–3 minutes. Remove from heat and let cool slightly. Pour the warm brine over the vegetable mixture, stir well, then transfer to a glass jar or airtight container. Refrigerate at least 4 hours (preferably overnight) before serving; flavors will meld and the chow-chow will keep up to 2 weeks refrigerated.
Tangy BBQ Sauce
- 10
Combine & Simmer
In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, minced garlic and salt. Whisk to combine and bring to a gentle simmer over medium-low heat.
- 11
Assembly & Finishing
- 12
Build the Millville Stack
Place one warm hoe cake on a plate. Pile a generous portion (about 3/4 – 1 cup) of the shredded pulled pork on top. Spoon 1–2 tablespoons of house chow-chow over the pork, then drizzle 1–2 tablespoons of the tangy BBQ sauce. Add another hoe cake on top and repeat for a double stack (or use three hoe cakes for a taller stack). Finish with a final drizzle of BBQ sauce and a spoonful of chow-chow.
- 13