Pulled Pork Cornbread Waffle Sandwich

Pulled Pork Cornbread Waffle Sandwich

Ingredients:

For the Root Beer Pulled Pork:
1 (3 to 4-pound) Boston Butt or pork shoulder
seasoned salt
1 cup root beer
1 teaspoon liquid smoke
For the Sweet and Spicy Slaw:
1 (14-ounce) bag cole slaw mix
½ cup mayonnaise
1 teaspoon sugar
2 teaspoons apple cider vinegar
1½ teaspoons sriracha (or more)
For the Cornbread Waffles:
1 (8.5-ounce) box cornbread mix ( I used Jiffy)
¾ cup milk
1 egg
2 tablespoons butter, melted

Instructions:

1.For the Root Beer Pulled Pork:
Liberally coat the Boston butt with the seasoned salt. Place it in the crock of a 4 to 6-quart slow cooker. Pour the root beer around the edges. Add the liquid smoke. Cover and cook on low for 7 to 8 hours. The meat is done when it shreds easily. Remove it from the slow cooker and it to cool until easily handled, then shred the meat with two large forks, discarding the fat. Set aside.

1.For the Sweet and Spicy Slaw:
In a small bowl, combine the mayo, sugar, vinegar, and sriracha to make the dressing. This amount of sriracha doesn't make the slaw very spicy. If you like more heat, add more sriracha. Mix the dressing with the slaw mix and place it in the fridge.

1.For the Cornbread Waffles:
Preheat your favorite waffle iron according to the manufacturer's directions.
In a medium bowl, combine the cornbread mix, milk, egg, and melted butter. Mix until smooth. Use the batter to make the waffles according to the waffle iron manufacturer directions. I used my Belgian waffle maker to make 3 waffles.

1.To make the sandwiches:
Slice the waffles into 4 pieces and place a heaping amount of the pulled pork on top of one of the waffle sections. Top with your favorite BBQ sauce. I loved using Sonny's Real Pit Bar-B-Q® Sweet Bar-B-Q Sauce for this. Then top with a large scoop of the slaw. Top with another waffle section and enjoy!!

Apple and Caramelized Onion Chutney

Ingredients:

1 pound onions quartered and thinly sliced, 2-3 medium
2 tablespoons oil or butter or a combination
1 pound tart apples such as Granny Smiths (2-3 medium), peeled, cored, and cut into small pieces
1 cup granulated sugar
1/3 + 2 tablespoons cup tablespoons apple cider vinegar
2 tablespoons grated or finely minced fresh ginger
1 tablespoon fresh lemon juice
1 1/2 teaspoons curry
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon Dijon mustard

Instructions:

1.Caramelize the onions in the fat (oil, butter or combination). Deglaze the pan with 2 tablespoons of the cider vinegar and pour the onions and the deglazing liquid into a large, heavy enamel or stainless steel pot.

2.Add the apples, sugar, ginger, and the rest of the cider vinegar. Mix all the ingredients and bring them to a rolling boil over high heat. Lower the heat and simmer the mixture, uncovered for 20 minutes, stirring every few minutes.

3.Add the lemon juice, curry powder, salt, cinnamon and Dijon mustard. Raise the heat slightly and continue cooking at a high simmer for another 5 minutes.

4.Let the mixture cool before putting in an airtight container. The mixture should be kept refrigerated and is best eaten cold. Will last for weeks (or longer) refrigerated.

Recipe Notes:
The apple and onion pieces will not generally get smaller during cooking, though the apples do soften and a few may break up as you stir the chutney. If you prefer your chutney smooth, chop the apple and onion into smaller pieces. Do not use a cast iron pot (except one that is enamel-coated) after you mix in the vinegar. Cast iron does not react well to acidic ingredients.