For the Pulled Pork:

1. Place the pork butt in your Slow Cooker and cover with the spices and Worchestire sauce.
2. Cover with the lid, turn the Slow Cooker on high and allow your pork to braise until tender and pulls apart with a fork, about 6-7 hours. (Tip: lay some parchment on top of the pork to keep in the steam while it cooks)
3. When the pork is completely tender, pull it apart. It’s best to do this while it’s still warm as it’s much easier. Set aside while you make your pancakes.

For the Pancakes:

1. First, melt the butter and set aside to cool.
2. Mix together the dry ingredients in a large bowl.
3. In a jug, whisk together the buttermilk and eggs.
4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
6. Preheat your griddle to a medium heat-low heat.
7. Spoon one big spoon of the batter per pancake.
8. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color.
9. Flip and cook for another on the other side a little longer, until brown. 13. Enjoy with butter and maple syrup.

For the sauce:

1. In a medium saucepan, heat the maple syrup and whiskey over medium heat. Bring to a simmer and then turn it off. Keep warm to serve.
2. To serve, layer hot pulled pork between the 3 pancakes. Cover with the Maple Whiskey sauce and top with a pat of butter. Enjoy!