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Ingredients
- 2 lb Pulled pork hot
- 12 x Prepared crepes hot
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Extra virgin olive oil
- 1/3 c. Minced onions
- 1 Tbsp. Chopped shallots
- 1 tsp Chopped garlic
- 2 tsp Chopped, seeded jalapenos
- 1 c. Dry black beans soaked, liquid removed
- 1/4 c. Minced fresh cilantro
- 4 c. Chicken stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Pork skin julienned
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
- 1 bn Fresh cilantro
- Â Â Bayou Blast see * Note
Directions
- For sauce: In a saucepan, heat the extra virgin olive oil. When the pan is smoking warm, add in the onions and shallots. Saute/fry for 1 minute. Add in the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hrs or possibly till the beans are soft. With a hand-held blender, puree the mix till smooth. Reseason with salt and pepper. If the mix is too thick, thin with a little water. If it is too thin, return to the heat and reduce till sauce consistency.
- For cracklins: In a smoking warm saute/fry pan, add in the pork skin. Render the skin till crisp and brown, about 6 min. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper.
- For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork won't fall out.
- To assemble, spoon 1/2 c. of the sauce in the center of the plate. Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Bayou Blast.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 541 | |
| Calories from Fat 205 | 38% |
| Total Fat 22.84g | 29% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1465mg | 61% |
| Potassium 1020mg | 29% |
| Total Carbs 32.98g | 9% |
| Dietary Fiber 8.6g | 29% |
| Sugars 1.58g | 1% |
| Protein 49.36g | 79% |
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