• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pulled Pork Crepe W/black Bean Sauce and C

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 lb Pulled pork; warm
  • 12 Prepared crepes; warm
  • Salt and pepper


1 tb Olive oil
1/3 c Chopped onions
1 tb Minced shallots
1 ts Minced garlic
2 ts Minced seeded Jalapenos
1 c Dried black beans; soaked
-and drained
1/4 c Fresh chopped cilantro
4 c Chicken stock
Salt and pepper

1 c Pork skin; julienned
Salt and pepper
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
1 Bunch fresh cilantro

Here's one from The essence of Emmeril on TVFN, Recipe By: ESSENCE OF

For sauce: In a saucepan, heat the olive oil. When the pan is smoking hot,
add the onions and shallots. Saute for 1 minute. Add the garlic, jalapenos,
beans, and cilantro. Cover with the chicken stock. Season with salt and
pepper. Bring to a boil and reduce to a simmer. Cook for 2 hours or until
the beans are soft. With a hand-held blender, puree the mixture until
smooth. Reseason with salt and pepper. If the mixture is too thick, thin
with a little water. If it is too thin, return to the heat and reduce until
sauce consistency.

For cracklins: In a smoking hot saute pan, add the pork skin. Render the
skin until crisp and brown, about 6 minutes. Remove from the pan and drain
on a paper-lined plate. Season with salt and pepper.

For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork,
season with salt and pepper. Roll the crepe like an eggroll, making sure
the ends are tucked in the crepe so the pulled pork will fall out. To
assemble, spoon 1/2 cup of the sauce in the center of the plate. Arrange
the crepes in the center of the sauce. Sprinkle with any remaining pulled
pork and the cracklins. Garnish with the peppers, fresh cilantro and
Essence. Yield: 4 servings.

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