Smoky Honey Habanero Corn Cakes and Jalapeño Lime Pilsner Pulled Pork

Name: Smoky Honey Habanero Corn Cakes and Jalapeño Lime Pilsner Pulled Pork
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 4
Ingredients: 5 lbs pork butt roast; Kosher salt; 1 cup water; 1/2 cup orange juice; 1/4 cup (plus more for finishing) Spiceology x Derek Wolf Jalapeño Lime Pilsner; 1 sweet onion, chopped; 2 cups finely sliced red cabbage; 1/2 cup sliced red onion (skip if you don’t love raw onions); 1 garlic clove, minced or pressed; 1/2 cup cilantro, chopped; 2 Tbsp lime juice; 1 Tbsp Spiceology x Derek Wolf Jalapeño Lime Pilsner Jalapeño Lime Pilsner (add more after tasting, if needed); 1 1/2 cups frozen sweet corn; 1/2 cup butter, softened; 1 Tbsp Spiceology Smoky Honey Habanero; 3 Tbsp sugar; 1 pinch salt; 1/2 cup masa harina flour (corn flour); 2 Tbsp all-purpose flour; 8 oz sour cream; 1 lime, juiced and zested; 1/4 tsp salt; 1 sliced Avocado (1/4 per serving); Pickled jalapeños

Spiceology

Servings

4

Prep Time

30 minutes

Cook Time

9 hours

Ingredients

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5 lbs pork butt roast
Kosher salt
1 cup water
1/2 cup orange juice
1/4 cup (plus more for finishing) Spiceology x Derek Wolf Jalapeño Lime Pilsner
1 sweet onion, chopped

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2 cups finely sliced red cabbage
1/2 cup sliced red onion (skip if you don’t love raw onions)
1 garlic clove, minced or pressed
1/2 cup cilantro, chopped
2 Tbsp lime juice
1 Tbsp Spiceology x Derek Wolf Jalapeño Lime Pilsner Jalapeño Lime Pilsner (add more after tasting, if needed)

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1 1/2 cups frozen sweet corn
1/2 cup butter, softened
1 Tbsp Spiceology Smoky Honey Habanero
3 Tbsp sugar
1 pinch salt
1/2 cup masa harina flour (corn flour)
2 Tbsp all-purpose flour

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8 oz sour cream
1 lime, juiced and zested
1/4 tsp salt

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1 sliced Avocado (1/4 per serving)
Pickled jalapeños

Directions

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Rub pork butt with kosher salt. Place in slow cooker, fat side up. Add water, orange juice, chopped sweet onion, and season generously with Spiceology x Derek Wolf Jalapeño Lime Pilsner.
Cook on low for 6–8 hours, turning occasionally, until fork-tender. - Let rest, shred with forks (discard excess fat), and return to slow cooker to soak up those juices.

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Preheat oven to 400°F.
Pulse 1 cup frozen corn in a food processor until coarsely pureed. Mix with softened butter, sugar, and salt. Stir in masa harina, then fold in remaining ½ cup corn by hand.
Form into 4 patties, ~1" thick. Bake on greased or parchment-lined sheet for 25 minutes, until bottoms are golden.

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While cakes bake, toss sliced red cabbage, red onion, cilantro, lime juice, and salt.
Massage for 2–3 minutes to soften. Set aside. (Bonus: keeps in the fridge for 4 days.)

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Flip cakes, bake another 5–7 minutes until browned on both sides.
For lime crema: mix lime zest + juice, sour cream, garlic, and salt until smooth. Store in a squeeze bottle if you’ve got one.

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Spread shredded pork on a baking sheet, broil for 1–2 minutes until edges crisp (watch closely!).
Sprinkle on more Jalapeño Lime Pilsner for extra flavor and mix.

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Layer each plate with a corn cake, avocado slices, pulled pork, slaw, pickled jalapeños, and a drizzle of lime crema.
Serve it up and savor the smoky, zesty glory.

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