Pulled pork pancakes: maple-braised pork shoulder stacked with cornmeal buttermilk pancakes

Mix salt, black pepper, smoked paprika, chipotle, garlic powder and crushed fennel seed; season a boneless pork shoulder of about three pounds all over (inside too if butterflied) with about three quarters of it, finishing fat side up.

Roast in the center of a 450 degree oven 30 minutes to brown a dark crust.

Reduce the oven to 300; add a quarter cup maple syrup, a quarter cup apple cider vinegar and a cup of cold water, stir with the pork using tongs, and wrap tightly in heavy duty foil.

Braise at 300 about three more hours until fork tender.

Rest about 20 minutes, pull apart with two forks, taste and adjust with the reserved spice mix.

Whisk all-purpose flour, cornmeal, white sugar, salt, baking powder and baking soda about 30 seconds; add one large egg, buttermilk and melted butter and mix just until the flour disappears.

Rest about 10 minutes.

Cook small pancakes in melted butter between medium and medium-high, flipping when bubbles pop through, then another minute or two.

Stack three pancakes with two layers of pulled pork and its juices, optionally butter and syrup between; finish with maple syrup and a sprinkle of the spice blend.