Makes 12 servingsSouthern barbecue and slaw meet Chinese pork and moo shu-style pancakes. Tom Grose of Nashville, Tennessee, says in a pinch you can substitute flour tortillas for the pancakes. Since it’s company, go for the pancakes—guests deserve the best.
Save yourself the work of compiling a playlist for the party—just stream one from an online music service like Spotify or Pandora. Both have playlists for lots of occasions, from graduation celebrations to Chinese New Year to bachelor parties. The playlist will be a surprise for you and guests alike and is a great way to discover new music.
BRINE AND PORK
2 quarts water
½ cup firmly packed dark brown sugar
12 ounces kosher salt
1 (6- to 8-pound) Boston butt
SPICE MIXTURE
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon Szechuan peppercorns
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
PANCAKES
1 cup water
1 cup whole milk
4 large eggs
½ teaspoon salt
2 cups all-purpose flour
4 tablespoons melted butter, plus more for greasing the pan
Pinch of saffron powder or turmeric
1 tablespoon black sesame seeds
SAUCE
6 cloves garlic, peeled and minced
1 teaspoon kosher salt
1 teaspoon chili oil
1 tablespoon toasted sesame oil
¼ cup soy sauce
¼ cup rice vinegar
½ cup hoisin sauce
½ teaspoon sugar
SLAW
2 ½ cups shredded Napa cabbage
2 teaspoons grated, peeled fresh ginger
8 green onions, sliced
1 cup bean sprouts
¼ cup rice vinegar
To make the brined pork combine the water, brown sugar, and salt in a large pot, stirring to dissolve the sugar and salt. Put the pork into the brine, cover, and refrigerate 8 to 12 hours.
To make the rub grind the cumin, fennel, coriander, and Szechuan peppercorns in an electric spice grinder or with a mortar and pestle. Add the onion powder, chili powder, and paprika, and mix well.
To make the pancake batter combine the water, milk, eggs, and salt in a blender. Add the flour and blend on high. Add the butter and blend again. Refrigerate the batter for 2 hours.
Preheat the oven to 210 degrees. Remove the pork from the brine and pat dry. Rub with the spice mixture. Place the pork in a roasting pan and bake (or smoke) for 10 hours, or until the meat pulls into shreds when raked with a fork. Let the pork rest 1 hour before shredding it with two forks. Cover until ready to serve.
Check the pancake batter—it should be thick enough to just coat the back of a spoon; if too thick, add water. Divide the batter between two bowls; add saffron or turmeric to one bowl and mix until the batter is light yellow.
Heat a nonstick 8-inch skillet over medium heat. Coat the pan with a little butter. Pour in just enough yellow batter to thinly coat the bottom after swirling. Cook about 1 minute, then flip the pancake and cook 30 seconds longer. Remove the pancake to a plate and cover to keep warm. Repeat with the remaining yellow batter.
Use the non-saffron batter to make sesame pancakes in the same manner. Sprinkle a few sesame seeds on the batter right after swirling it in the pan.
To make the sauce combine the garlic, salt, chili oil, sesame oil, soy sauce, vinegar, hoisin, and sugar in a small bowl and mix well.
To make the slaw toss the cabbage with the ginger, onions, sprouts, and rice vinegar in a large bowl.
Serve the pork with pancakes, sauce, and cabbage.
Makes 12 servings