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Pulled Pork Sour Cream and Salsa Pancakes

Back to pancakes! Pulled Pork Sour Cream and Salsa PancakesBut let me just say, and I’ve said it before, in Sweden they eat pancakes every thursday! This is not a once a year occurrence …Let’s branch out, let’s be Swedish! Slow Cooked Pulled Pork, Sour Cream and a fresh zingy Lime & Tomato Salsa Pancakes – outstanding intensity of flavour, sweetness, freshness and finish. These are delicious!

For the Pulled Pork

– This recipe is only a slight modification from a favourite cook book of mine, The Great British Bake Off, Winter Kitchen (available here)

Serves 5-6 Pulled Pork Sour Cream and Salsa Pancakes

1 x 1.5kg boned pork shoulder

3 dried chipotle chillies

1 dried ancho chilli

35g dark muscovado sugar

3cm piece of fresh root ginger, peeled and grated

3 garlic clovesPulled Pork Sour Cream and Salsa Pancakes

1 tsp ground ginger, grated

2 tsp fennel seeds

2 tsp paprika

3 tbsp vegetable oil

200ml apple cider

salt & black pepper


1) Soak the chillies in a small bowl of boiling water for about 15 minutes, until softened. Keep 3 tbsp of the soaking water

2) Finely score the skin of the pork, place it skin side down in a roasting tin – dry up any extra moisture with kitchen paper

3) Blend the chillies, extra soaking water, garlic, sugar and ginger in a blender. Add the ground ginger, paprika, fennel seeds and oil. Rub the mixture over the meaty side of the pork and leave to marinate uncovered in the fridge overnight.

4) Season the pork with salt & black pepper and roast in the oven, skin side up, 220C/ 425F for 30 minutes.

5) Turn the oven down to 110C/ 225F, pour the cider around the pork and cover with foil. Leave to cook for 6-15 hours – the longer the better.

6) For the final 30 minutes in the oven, turn the heat back up 220C/ 425F, and remove the foil to get a crispy skin

7) Once out of the oven, let the pork rest for at least 20 minutes, then pull the meat apart with two forks. Mix with all the juices in the tin

Tomato Lime Salsa

Tomato & Lime Salsa3 tomatoes

1/2 cucumber

1 small red onion

1 lime

1-2 clove garlic

salt & black pepper


Tomato & Lime Salsa1) Finely chop the tomatoes, cucumber & red onion.

2) Add the crushed garlic, squeeze over the lime juice and season with salt & pepper.


For the Pancakes

(Makes approximately 12)

– 2 eggs

– 160g (3 dl/ 1 1/4 cup) plain flour, or whole wheat flour (as pictured)

– A pinch of salt

– 500ml (5dl / 2 cups) milk

– 2 tbsp sunflower oil

– sunflower oil for cooking

The basic method is outlined in the pictures here, but except for exchanging to whole wheat flour this pancake recipe is directly from my friend Mel over at LeCoinDeMel – you can find her instructions here.

Sour Cream & Lime for serving


Linking up Pulled Pork Sour Cream and Salsa Pancakes with #TastyTuesday & #RecipeoftheWeek


If you want to go pancakes all the way, these awesome Chocolate Banoffee Crêpes are perfect for dessert.



  1. Mmm. This looks like the kind of lunch you just keep thinking about until you have to make it again…and again! Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! 😀 x

    • Thanks Emily! Couldn’t agree more, I love the thought of pulled pork pancakes every time I think of them! I doubled up on the marinade and have a batch ready to go for the next one 🙂 I have a beautiful treat on it’s way for #recipeoftheweek 🙂

  2. We’re massive fans of pulled pork in this house, and I also especially love pancakes, so this is 100% for me! I’m going to mix your salsa/pancake bit to our pulled pork recipe for some pulled pork heaven 🙂

  3. Hi! I have just found your blog! Love it! I am definitely trying pulled pork now! Have heard so many people talking about how nice it is so def this weekend! I am Swedish living in England (English husband) We have moved between England and Sweden a few times now but now with three kids hopefully we will stay where we are;)
    Take care xx

    • Love discovering your blog too… A bit of opposite lives action 😉
      Yes – the HUGE pulled pork trend! But I promise it’s so so worth it, there’s something so luxurious about taking the most tender juicy meat and serving it in a pancake, or your favourite burger buns when it’s usually just for more serious dinners! 🙂

  4. We are huge pulled pork fans in this house (how could anyone not be a huge fan of pulled pork? I mean, what is not to love?! It’s too good), and I usually serve it in rolls or tacos, but I love this. I’ll be giving it a go next time I make PP!

    • There are SO MANY people who still haven’t even tasted pulled pork!! I love the look of your sticky ribs too 🙂 …WOW!! I am longing for BBQ season!

  5. I love pulled pork but I’ve never tried it like this before, thanks for sharing #tastytuesdays

    • For a pulled pork fan this one should be right up your street 🙂 It’s really truly worth trying this pulled pork recipe too – it’s a fantastic balance of sweet and kick!

  6. Oh wow, these look amazing, love wholewheat for flour and after not eating any wheat for months, I’m now fine with it (yay)-have to make these beauties! Thanks for linking up to #tastytuesdays

  7. Steph, I think you caught the pancake bug! I want to make them again as well. These look amazing… Mel #TastyTuesdays

    • I totally have!! I’ve never taken so much advantage of Swedish Pancake Thursdays!! 🙂 …& I just love your recipe!

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