• Barbecued Shredded Pork With Corn Crepes And Avocado Salsa

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    • 1/4 c. Corn flour
    • 1/4 c. All-purpose flour
    • 2 tsp Sugar
    • 1/4 tsp Kosher salt
    • 1 x Egg
    • 3/4 c. Lowfat milk
    • 2 Tbsp. Unsalted butter, melted
    • 2 Tbsp. Chopped chives
    • 2 c. Barbecue sauce (separate recipe)
    • 4 c. Shredded cooked pork
    • 1/2 c. Chopped white onion (about 1/2 medium onion)
    • 2 Tbsp. Lime juice, more to taste
    • 1 med Tomato
    • 2 med , ripe avocados
    • 1 x Serrano chilies (according to taste), finely chopped (up to 2)
    • 2 Tbsp. Minced cilantro Kosher salt to taste
    • 3/4 c. Chili sauce (bottled)
    • 1/3 c. Molasses
    • 3 Tbsp. Soy sauce
    • 1 Tbsp. Dijon mustard
    • 1 x Clove garlic, crushed
    • 3 Tbsp. Lemon juice
    • 1/3 c. Chicken stock
    • 1/4 c. Water
    • 1 tsp Tabasco sauce
    • 1 tsp Kosher salt
    • 2 tsp Worcestershire sauce
    • 1/4 tsp Chili flakes
    • 1/2 x Anaheim chili, seeded and cut into 1-inch pcs
    • 1/2 x Chiptole chili in adobo sauce (canned)


    1. In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, lowfat milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mix. Stir in the chives. Let the batter rest for 30 min before using.
    2. Heat a well-seasoned crepe pan over medium heat till almost smoking.
    3. Butter lightly and pour in about 2 Tbsp. of batter, just sufficient to make a thin 5-inch crepe, tilting the pan to distribute the batter proportionately.
    4. Bake till golden, cooking on one side only. Remove the crepe from the pan and continue with the remaining batter, stacking the hot crepes on a plate.
    5. Heat the barbecue sauce in a medium saucepan and add in the shredded pork.
    6. Stir to coat the pork proportionately with the sauce. Simmer gently for a few min to make sure the meat is heated through. Fold or possibly roll the crepes around the filling. Top with any remaining barbecue sauce and serve the avocado salsa on the side.
    7. Avocado Salsa (makes 2 c.): In a medium-size bowl, mix the chopped white onion and 2 Tbsp. of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add in the tomato, avocado, chopped chilies and cilantor to the onion mix. Taste for seasoning and add in salt, lime juice or possibly chopped chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.
    8. Barbecue Sauce (makes 2 c.): Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 min. Remove from heat and put through a fine strainer. Chill if not using immediately. Sauce will keep in regfrigerator for up to 4 days.

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