Jump to content

Sign in to follow this  

Crepes Porquette on the Joe Junior.

Recommended Posts

What comes first:

Make/Get pulled pork. This pulled pork was made hot and fast at 275.  Seven pounds took all of 5.5 hours.
Make/Get Crepes. Stores now sell pre-made crepes in a sealed pack if you don't feel like fussing with it. 
Get a fresh, fully ripe pineapple. The riper the better (but the meat of the pineapple must still be yellow and not brown).

Thinly slice the pineapple about 1/16th to 1/8th inch thick.
Rub the slices with brown sugar.
Throw on grill until cooked, and they have a tacky (non juicy surface).
If the pineapple is still too juicy it will make the crepe fall apart when eaten.
Put a healthy dose of pulled pork on the seared Pineapple slices.
Sauce it up with your favorite sauce. 
Consider adding a bit of chipotle or sriracha pepper powder to balance out the sweetness.
Add a dollop of lemon/vinager/cream based cole slaw.
Some freshly sliced cooked bacon give the double-pork whammy.
Roll it up and serve!









Share this post

Link to post
Share on other sites

A little explanation is due on the concept.  For those who are on a lower carb diet, a typical hamburger bun is about 15 to 25 grams of Carbohydrates.  A crepe is around 8-9 grams of carbs. Crepes tend to be fragile, so the seared pineapple was added to the bottom as a strength (and flavor) element.  Roasting the pineapple also reduces some of the carbs normally found in it (and as a bonus enhances the flavor with caramel overtones).  Lastly, using a crepe somewhat elevates the presentation of the classical pulled pork sandwich, and makes it fit in better when the venue is a bit fancy.  For those who want to eat it with a fork and knife, an adobo or sriracha sauce could be drizzled over the top to add to the overall flavor profile and presentation with a bit of cilantro and chives. 

The pulled pork was a hot and fast experiment.  It was smoked at 275, instead of my usual 225.  It did turn out tender, but slightly less smoky than I am accustomed to.  It also finished very fast, about 47 minutes per pound.  Next time pulled pork is made this way, a more potent smoking wood will be used in the place of apple wood, perhaps even cherry.

Share this post

Link to post
Share on other sites

Todd, knowing the way that your mind works i knew that there was a bit of science behind this.  i've also been using 'wraps' for my lunches at work to just cut down on so much bread lately.  not so much a weight control issue but the wrap allows your taste buds to tune in more to what you cooked/put into your sandwich.


You took great photos, you can tell that great care and thought went into making these.

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

  • Similar Content

    • By Kamado_Rich
      Ok so I started my first pork butt cook with a pit temp of 275.  It is a 8 pound bone in pork but.  After 2 hours the internal meat temp is already 124!?!  Is this normal?  I was thinking at 275 I was looking at about an hour a pound?  I backed the pit down to 250.  Should I be worried or am I over thinking this?
    • By Tarnation
      Here's my entry for October's PP challenge.  This is actually a double leftover.  I made sloppy joes using leftover pork smoked in my Akorn.  Since that's basically a pp sandwich that will not be my submission.  I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw.  It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.

    • By DerHusker
      With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare  them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies.  Here are most of the ingredients.

      I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies.

      I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado.

      I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics.



      I had 9 shrimp leftover so I skewered them,

      sprayed they with some EVOO and sprinkled them with some Tajin seasoning.

      Grilled them for approximately 3 minutes per side.

      Here are the plated pics with the Negra Modelo.



      These were also delicious but not quite as good as the bacon wrapped ones.
      Thanks for looking.
    • By buckleybj
      After see posts on this site, watching countless YouTube videos and hours upon hours of nervous research I decided to buy a pork belly and give bacon a try on my Big Joe. Like others have commented I found the pink salt was not as easy to find as I assumed, so I bought some off Amazon. I bought a 10-lb pork belly from Costco, found an easy recipe on line and started my adventure! I followed the recipe below as a template:
      I used dark brown sugar because that's what I had and I used pure Vermont Maple Syrup instead of honey. I used cayenne pepper on half of the belly and none on the other just because I forgot to put it in my first batch of the curing paste.
      I had to cut the pork belly in half because I was using 1-gallon ziploc bags and this resulted in two different flavors to my bacon. The first one without the cayenne pepper finished curing in 9 days. Based on the hours of research I guessed at it being done because it was pretty stiff compared to when it first started. The second bag with the cayenne pepper leaked much of the liquid and didn't seem ready. So when I removed the first belly I drained the second bag, made another batch of the curing paste and started the process again.
      The first batch of bacon I rinsed thoroughly, dried with paper towels and placed on a drying rack in the fridge for a day unwrapped and uncovered. The next day I smoked it for about 3 hours keeping the temperature between 200-240 and cooking until the internal temp was 150. I used 2 small chunks of apple wood for the smoke.
      Since I don't have a meat slicer I was "forced" to buy a Dalstrong Gladiator Series Ham Knife which was heavily recommended throughout this site. I did my best to keep the strips as thin as possible and even.
      The family loved the bacon and I was happy with the result as well. Now the second half of the pork belly finished up about 4 days later and I followed the same smoking process except I add 2 chunks of cherry wood and 2 chunks of apple wood. I didn't think the first round of bacon was smoky enough so I doubled the amount of wood.
      This was noticeably better than the first round! I tasted smoke this time and it wasn't overpowering. The flavors of this bacon were much more pronounced that the first round and while I know the added wood made a difference, I wonder if re-doing the curing process half the way through made any difference. 
      Regardless, I enjoyed the whole preparation and cooking of the bacon and will do this from now on! It wasn't nearly as difficult as I had thought and though the second batch was better both were fantastic! As good or better than anything I've ever bought from the store. My family all claim it's better than anything we've ever bought, but I guess I'm a little more critical of my cooking than they are.

    • By Marbque
      Been vacant for awhile had to make some poppers today. Used some Cattlemens tri-tip rub in the cream cheese...

  • Create New...