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Mexican


Pulled Pork
4 pounds boneless pork butt
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons onion powder
1 teaspoon red pepper flakes
Cr�pes
6 large eggs
3 cups whole milk
3� cups all-purpose flour
12 tablespoons (1� sticks) unsalted butter, melted, plus more for cooking the cr�pes
5 cups (1� pounds) shredded pepper jack cheese
1 cup yellow mustard
Tabasco sauce
2 cups finely diced dill pickles


1. To cook the pork, preheat the oven to 300�F.
2. Rub the pork with the salt, pepper, onion powder, and red pepper flakes and place it in a brown paper bag, fatty side up. Close the bag. Put the bag on a rimmed baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 185� to 190�F, about 4 hours.
3. Remove the pork from the bag, reserving any juices in the bag. When the pork is cool enough to handle, shred it into large pieces and toss it with the juices in a bowl.
4. To make the cr�pes, whisk the eggs, milk, and 1 cup water together in a large bowl. Whisk in the flour until blended. Add the butter and mix again. Do not overmix.
5. Heat a 12-inch nonstick skillet over medium-high heat. Coat it with a little melted butter, and pour in ⅓ cup cr�pe batter, swirling the skillet to spread it evenly over the bottom. Cook for about 2 minutes, until the underside has golden brown spots all over; then flip and cook until speckled on the other side, about 1 minute. Repeat to make the remaining cr�pes. Stack the cr�pes on a plate.
6. Turn the heat under the cr�pe skillet to low, put a cr�pe in the skillet, and fold it in half. Scatter � cup of the cheese across the center of the cr�pe, and top it with ⅓ cup pork. Then drizzle with some mustard and Tabasco, and scatter about 1 tablespoon or so diced pickles over the top. Fold one corner of the cr�pe just over the filling; then roll the cr�pe to make a closed package. Repeat with the remaining cr�pes and filling.



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