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Pulled Pork and Cheddar Hotcakes
Essential Cuisine

Recipe Inspiration

Pulled Pork and Cheddar Hotcakes

Pulled Pork and Cheddar Hotcakes
PREP TIME: 30 mins
COOKING TIME: 3 hrs 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


1kg leg of pork

80g Essential Cuisine American BBQ Style Seasoning

1 onion, diced

1.1kg plain flour

10g salt

40g baking powder

1ltr milk

1 litr buttermilk

4 eggs

500g cheddar, grated

20g chopped dill, plus a little extra for garnish

Maple syrup, to serve


  1. In a casserole dish, place the pork shoulder, cover with water and add 30g Essential Cuisine American BBQ Style Seasoning. Braise for 2 hours or until cooked and soft enough to pull apart. Remove form the water and while still hot, rub another 30g EC STC bbq seasoning into the meat. Shred and set aside.|
  2. Fry the onion in a little butter until soft and almost caramalised. Add the remaining Essential Cuisine American BBQ Style Seasoning into the shredded pork. Add the chopped dill and mix in.

  3. Stir together the flour, salt and baking powder. Add the milk, eggs and if using the buttermilk. Whisk until smooth. Cover and rest in the fridge for 30-60 minutes.

  4. To make the hotcakes, melt a little butter in a nonstick pan. Add a ladle of batter and swirl around to make a circle.

  5. Sprinkle with a little of the pork and some of the cheese.

  6. Drizzle with a little more batter. When the batter starts to bubble, flip over and continue to cook until the bottom is golden brown and the cheese has melted in the middle.

  7. Serve with maple syrup

This recipe features...

American BBQ Style Seasoning

American BBQ Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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