Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• Canola oil, for cooking the pancakes
• Pulled pork, recipe follows
• JD Syrup, recipe follows
• Salted butter, for serving
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper
• 2 tablespoons chile powder
• 3 tablespoons ground coriander
• 1 tablespoon dark brown sugar
• 1 tablespoon dried oregano
• 13 cup paprika
• 13 cup kosher salt
• 2 tablespoons ground white pepper
• 1 boneless pork butt, about 3 pounds
• 2 bottles or cans of your favorite beer
• Your favorite BBQ sauce
• One 12-ounce bottle pure maple syrup
• Whiskey, such as Jack Daniel's

Instructions

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. 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.
9. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.
10. In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.