- 4 cups leftover pulled pork
- 8 oz cream cheese, room temp
- ½ cup green onions, sliced thin
- 1 tbsp jalapeño, minced
- 1 tbsp maple syrup
- ½ tbsp chile powder (or bbq rub)
- salt to taste
- 3 eggs
- Pork panko, or traditional panko bread crumbs
- oil for fying
- Using a stand mixer with a paddle, mix the cream cheese, scallions, and seasonings together to incorporate. This prevents the cream cheese from clumping when you add in the pork.
- Add in the cold pulled pork, mix just enough to incorporate. Taste (everything is cooked) and adjust.
- Heat up a cast iron skillet to medium, at least a 10″ which will allow you to fry 2 or more at a time.
- Portion out the pulled pork cake mixture to balls just bigger than a golf ball. You can use a ring cutter to form a patty if you’d like. Flatten them slightly into the shape of a puck.
- Whisk the eggs in a shallow bowl thoroughly.
- In a bowl, mix the flour with some salt and pepper.
- In another bowl add the panko crumbs.
- One by one, you will start a 3-step process of covering each patty in flour (shaking of excess), then eggs, then the panko.
- The cast iron skillet should be hot and ready. Add in enough oil for at least 1/4″ on the bottom. Give it a couple minutes to come up to temperature, then add your pork cakes giving at least 1″ in between so they are not crowded.
- Sear each side for 60 seconds, then carefully flip. We’re just trying to crisp up the outsides and warm the insides as everything is already cooked. You’re looking for a golden crust on the outside.
- Place each cake on a wire rack and sprinkle with a bit of salt. They are ready!
- Serve with some tangy BBQ sauce, relish, coleslaw, salsa, or any of your favorite toppings.
Don’t have pulled pork? Well try some pulled chicken, or brisket. You’ll want something that’s leftover, so it has more fibers. Don’t use freshly made BBQ, it’s too hot and won’t hold the patty together.
- Prep Time: 10
- Cook Time: 10