BBQ Pulled Pork Crepe Recipe

Skip the ordinary and try extraordinary with bistroMD’s BBQ pulled pork crepe recipe accompanied alongside a delicious side of herbed apple and onion salad.

BBQ Pulled Pork Crepe Recipe

Tired of eating 'traditional' breakfast? Try our pulled pork crepes with BBQ sauce - they're anything but ordinary. These delicious French-style crepes are stuffed full with hickory smoked pulled pork tossed in our homemade BBQ sauce, and served with an herbed apple and onion chutney. Yes, you read that right - BBQ for breakfast!

(Servings: 16, serving size includes: 3 oz. Braised Pork + ¼ cup BBQ Sauce + 1 Crepe Shell + ½ cup Apple & Red Onion Salad)

Calories: 360
Protein: 27g
NET Carbohydrate: 29g

(Yield approximately 16 servings. 1 serving = 3 oz.)


• 5 pounds Boneless Pork Shoulder, visible fat trimmed and removed
• 1 Sweet Onion, sliced
• 3 Garlic Cloves, roughly chopped
• ½ tablespoon Sea Salt
• ½ tablespoon Black Pepper
• 1 teaspoon Smoked Paprika
• ½ teaspoon Mustard Powder
• 1 tablespoon Brown Sugar
• ½ tablespoon Olive Oil
• 1 ½ cups Chicken or Vegetable Stock, reduced sodium


1. Preheat oven to 325F. Ensure oven rack is placed in lower-middle of the oven.
2. Trim visible fat on the outside of the pork and discard. Cut the pork into large chunks, about the size of a fist. 
3. Combine sea salt, black pepper, smoked paprika, mustard powder and brown sugar in a small bowl. Sprinkle the seasoning blend over the pork and rub into pork so it is evenly coated on all sides.
4. Heat olive oil in a Dutch oven over medium-high heat (or use any oven-safe pot). Sear the pork on all sides.
5. Add onion slices and garlic cloves.
6. Pour cooking stock over top of the pork. Pork should be a little over halfway submerged, with some of the pork showing above the liquid.
7. Bring liquid to a simmer. Once simmering, cover and transfer the whole pot to the oven.
8. Cook about 3 hours, until it can easily be pierced with a fork and easily falls apart. Check on the pork every half hour, beginning after the first two hours of cooking. Turn pork once halfway through cooking.
9. Once finished cooking, lift pork out of the liquid and place into a large bowl. 
10. When cool enough to handle, shred with your fingers or using two forks being mindful to remove any large pieces of fat.
11. If desired, skim onions and garlic from the cooking liquid, chop and add to pulled pork.
12. Add 2-3 tablespoons of cooking liquid if the pork seems dry.

(Yield Approximately 20 servings. 1 serving = ¼ cup or 2 oz.) 


• 1 Onion, chopped
• 2 Garlic cloves, minced
• 1 (28 oz.) can Crushed Tomatoes, no salt added
• 1/2 cup Ketchup, all-natural
• 4 tablespoons Apple Cider Vinegar
• 4 tablespoons Rice Vinegar
• ¼ cup Honey
• ¼ cup Molasses, unsulfured
• 1 teaspoon Worcestershire
• 1 teaspoon Light Brown Sugar
• ¼ teaspoon Original Louisiana Hot Sauce
• ¼ teaspoon Mustard Powder
• ½ teaspoon Black Pepper
• 1/4 teaspoon Sea Salt


1. Heat olive oil to a medium sauce pan over medium-high heat. Once glistening, add chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook another minute.
3. Add crushed tomatoes, ketchup, apple cider vinegar, rice vinegar, honey, molasses, Worcestershire, brown sugar, hot sauce, mustard powder, black pepper and sea salt. Stir all ingredients together and bring to a boil, then reduce heat to a simmer and cover. 
4. Allow to simmer for at least 20 minutes, stirring occasionally.

(Yield approximately 8 servings. 1 serving = ½ cup)


• 2 pounds Granny Smith Apples, peeled and sliced
• ½ (or more if desired) Red Onion, julienne
• 1 tablespoon Apple Cider Vinegar
• ¼ teaspoon Cinnamon
• ¼ teaspoon Thyme, dry (or ½ teaspoon fresh)
• 1 tablespoon Olive Oil


1. Heat a skillet over medium heat and add the olive oil.
2. Add red onion and allow to saute 2-3 minutes.
3. Add the sliced apples, apple cider vinegar, cinnamon and thyme.
4. Allow to cook until apples become soft, about 10 minutes.
5. Serve immediately warm or refrigerate and serve chilled.

(Yield 10-12, 8” crepes servings, 1 serving = 1 crepe)


• ½ cup Whole Wheat Flour
• ½ cup All-Purpose Flour
• 2 Eggs
• ½ cup Water
• ¾ cup Reduced Fat Milk
• 3 tablespoons Unsalted Butter, melted
• ¼ teaspoon Sea Salt


1. In a medium-sized bowl, combine whole wheat flour, all-purpose flour and sea salt. 
2. In another bowl, whisk the eggs, milk and water until well combined. 
3. Add the flour mixture and melted butter to the egg mixture and whisk until batter is smooth with no lumps.
4. Cover the batter and refrigerate for at least 30 minutes, allowing air bubbles to settle. Batter will keep in the refrigerator up to two days.
5. After the batter has been allowed to settle, heat a small non-stick skillet over medium heat and spritz with olive oil to coat. When skillet is hot, pour 1/3 cup of batter onto center. Swirl the pan quickly to spread the batter evenly. Cook for 30 seconds, flip and cook for an additional 10 seconds. 
6. Lay the cooked crepes flat and unstacked for quick cooling. Once cooled crepes can be stacked and placed in a sealed plastic bag in the refrigerator for several days or stored in the freezer for up to two months. 
7. Fill each crepe with 3 oz of braised pork and 2 oz of BBQ sauce, fold in half and enjoy!

See BBQ Pork recipe for use of leftover Braised Pork and BBQ Sauce! Or freeze Braised Pork and BBQ Sauce for future use.

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