Smoked Pork & Apple Crepes are the perfect combination of sweet & savory flavors! Chef Tom gets this recipe done, from start to finish, on the Yoder Smokers Loaded Wichita Offset Smoker.
WHAT YOU'LL LOVE
- Wrapping the pork in foil with apple cider partway through the smoke: Switching from open smoking to a foil-wrapped braise with cider partway through pushes the pork past the stall and infuses it with fruity moisture, something an unwrapped cook straight through wouldn't build in.
- Resting the crepe batter before cooking: Letting the batter sit for 20 minutes relaxes the gluten in the flour, giving the crepes a more tender, less rubbery texture than cooking with the batter right after mixing.
- Cooking the compote and crepes in the same skillet, cleaned between uses: Using one preheated cast iron skillet for both the compote and the crepes keeps the workflow simple over the fire, without needing a second pan.
- Crisping the shredded pork again just before serving: Re-crisping individual portions of the already-smoked pork in the hot skillet builds fresh texture on top of the pulled meat, instead of serving it soft straight from the foil.
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
8 hours
Calories
603
Experience the perfect balance of sweet and savory with our recipe for Smoked Pork & Apple Crepes. Created by Chef Tom for the Yoder Smokers Loaded Wichita Offset Smoker.
Ingredients
- 1 Creekstone Farms Boston Butt Pork Roast
- Sriracha Chile Sauce
-
Lane’s BBQ Honey Sriracha Seasoning
-
Plowboys BBQ Yardbird Rub
- 1/2 cup apple cider
- 4 tbsp unsalted butter
- 1 lb Granny Smith apples, peeled, small diced
-
1/4 cup maple syrup
-
1/4 cup Noble Saltworks Maple Smoked Turbinado Sugar
- 1/2 tsp ground cinnamon
- 1 tsp fresh ginger, fine grated
- 1/4 tsp ground nutmeg
-
1/4 tsp Noble Saltworks Whiskey Barrel Smoked Salt
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp bourbon
- 1 cup all-purpose flour
-
4 tsp Noble Saltworks Maple Smoked Turbinado Sugar
- 1/4 tsp kosher salt
- 1 1/2 cup whole milk
- 2 eggs
-
Spray duck fat
For the apple compote:
For the crepes:
Directions
- Light a chimney of lump charcoal and dump it in the back half of the fire box of the Yoder Smokers Loaded Wichita Offset Smoker when the charcoal is hot. Add a split each of apple and pecan wood. Stabilize the temperature of the smokers at 250ºF.
- Rub the pork butt with a thin layer of Sriracha. Season generously with Lane’s BBQ Honey Sriracha Seasoning and Plowboys BBQ Yardbird Rub. Smoke until a dark red mahogany bark is formed and the internal temperature reaches about 155ºF (about 5 hours).
- Remove the pork butt from the smoker and place over two sheets of heavy duty foil. Add the apple cider to the foil and wrap tight. Return to the grill.
- Continue cooking the pork until the internal temperature surpasses 205ºF and the blade bone easily pulls out of the roast, about 2.5 hours more). Remove the pork from the grill and rest wrapped in the foil.
- Add more lump charcoal to the coal bed in the firebox and spread out the coals. Install the Yoder Smokers Reversible Cast Iron Skillet in the fire box to preheat.
- Prepare the crepe batter. In a small mixing bowl, combine the milk and eggs and whisk. In a separate medium sized bowl combine the flour, sugar and salt and mix well. Create a well in the center of the dry ingredients and whisk in the wet ingredients. Whisk until any lumps are gone. Let batter rest 20 minutes before usage.
- In the meantime, make the apple compote. Preheat a Finex Cast Iron Skillet on top of the cast iron griddle in the fire box. Melt the butter in the skillet. When the butter begins to foam, add the remaining ingredients except for the lemon zest and juice and bourbon. Let the apples cook for a few minutes until the begin to soften. Add the lemon juice and zest, as well as the bourbon. Let simmer for a minute to cook out the alcohol. Remove the skillet from the grill. Transfer the apple compote to a bowl and clean out the skillet.
- Return the skillet to the griddle to preheat. When an infrared thermometer reads 375ºF when pointed at the center of the skillet, you are ready to cook your crepes.
- Spray the skillet with duck fat. Ladle in 1/4 cup of crepe batter and immediately swirl the batter around the skillet to spread evenly to the edges. When the bottom is lightly browned, but not crisp, flip the crepe. Continue cooking until both sides show a golden brown tuile pattern, abut again the crepe should still be soft and flexible. Hold the crepes on a plate covered in a warm damp towel.
- Shred the pulled pork by hand, working the juices into the shredded pork. Crisp individual serving of the pork in the skillet for serving.
- Serve the crepes folded into thirds and topped with crisp pork and warm apple compote. Drizzle with the juice from the compote to finish.
Recipe Note
Recipe FAQ
Why wrap the pork butt in foil with apple cider partway through the smoke?
Switching to a foil-wrapped braise with cider pushes the pork past the stall faster and infuses it with fruity moisture, something leaving it unwrapped through the whole cook wouldn't build in.
Why rest the crepe batter for 20 minutes before cooking?
Resting relaxes the gluten that forms when the flour is whisked with the wet ingredients, giving the crepes a more tender, less rubbery texture than cooking with the batter immediately after mixing.
Why cook the apple compote and the crepes in the same skillet instead of using two pans?
Cleaning and reusing one preheated cast iron skillet keeps the workflow simple over an open fire, without needing to manage a second pan and a second heat source.
Why crisp the shredded pork again right before serving?
Re-crisping individual portions in the hot skillet builds fresh texture on top of the already-smoked pork, instead of serving it soft straight out of the foil.
What internal temperature should the pork butt actually reach?
This recipe pulls it above 205°F, well past the USDA minimum of 145°F for whole-muscle pork. That higher target is what breaks down the connective tissue enough to pull and shred, not a food safety requirement — it clears the safety bar much earlier in the cook.
How indoor-friendly is this recipe?
2 out of 5 — the crepes and apple compote work fine on a stovetop griddle, but the pork needs a real smoker to build the bark and smoke flavor this recipe is built around.
Recipe Highlights
Foil-wrapped cider braise: Speeds past the stall and adds fruity moisture to the pork.
Rested crepe batter: Produces a more tender texture than cooking immediately.
Shared skillet workflow: Keeps the cook simple with one pan for two components.
Re-crisped pork: Adds fresh texture just before plating.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.66 oz
- per serving
- Calories
- 603
- Carbs
- 25 grams
- Protein
- 9 grams
- Fat
- 52 grams
- Sodium
- 620 milligrams
