Method

Begin the pork late the night before. In a bowl, mix together brown sugar, paprika, ground mustard, red pepper flakes, salt, and black pepper. Rub mixture over pork. In the bottom of a slow cooker, layer onions and garlic. Place pork over top, fat side up. Pour beer and vinegar over top. Set temperature to low and cook over night. In the morning, remove the pork and let cool to touch. Discard the bones and fat, shred. Strain remaining contents of the slow cooker and reserve 1 cup of the liquid. Return pork to the slow cooker and pour in the reserves liquid. Keep warm until ready to serve.

To make the slaw combine mayonnaise, mustard, vinegar, salt, sugar, and pepper in a large bowl. Toss in slaw.

Now it comes time to make the pancakes. Pour boiling water over the cornmeal, stir and let set for 10 minutes. Add buttermilk, eggs, and jalapeno. In another bowl, sift together flour, baking soda, baking, powder, and salt. Add to cornmeal mixture and stir in melted butter.

In a non-stick skillet with cooking spray, cook the pancakes over medium high heat for about a minute and a half per side, or until golden brown. Keep the pancakes warm in the oven as you make them that way you can serve everyone at once.

Layer a stack on each plate and top with pork and cole slaw.