Pulled Pork Pancakes with JD Syrup

Ingredients

• 2 teaspoons baking soda 
• 6 servings bbq sauce your favorite
• 2 bottles cans of beer your favorite canned
• 2 cups buttermilk 
• 2 teaspoons cayenne pepper 
• 2 tablespoons chile powder 
• 1 tablespoon brown sugar dark
• 2 large eggs 
• 2 cups flour all-purpose
• 3 tablespoons ground coriander 
• 1 tablespoon ground pepper black
• 2 tablespoons ground pepper white
• 13 cup kosher salt 
• 12 ounce maple syrup pure
• 1 tablespoon oregano dried
• 13 cup paprika 
• 1  pork butt boneless
• 1 teaspoon salt 
• 6 servings butter salted for serving
• 6 servings irish whiskey such as jack daniel's

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• oven
• plastic wrap
• roasting pan
• stove

Directions

1. Special equipment: Small bag of wood chips (preferably hickory), soaked in water for 30 minutes
2. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.
3. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
4. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!
5. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture.
6. Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.
7. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)
8. Preheat the oven to 225degreesF.
9. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.
10. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.
11. In a medium saucepan, heat the maple syrup over medium heat.
12. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.