Pulled Pork Cornbread Waffle Sandwich
What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.
- Leftover pulled pork
Plowboys BBQ Sweet 180 BBQ Sauce
Plowboys BBQ Tarheel Tang BBQ Sauce
- 1 lb yellow onions, sliced thin
- 3 tbsp vegetable oil
- 1 lb apples, diced
House of Q Sugar & Spice BBQ Sauce
- 1 (8.5 oz) package Jiffy Corn Muffin Mix
- 1 (14.75 oz) can cream style corn
- 1 egg
- 6 tbsp butter, melted
For the Caramelized Onion and Apple Chutney:
For the Cornbread Waffle:
To make the chutney, combine the onions and vegetable oil in a Lodge 12” Cast Iron Skillet, along with a pinch of salt. Cook over low heat, stirring occasionally until the onions are browned and softened. Add the apples and about 1/2 cup House of Q Sugar & Spice BBQ Sauce and continue cooking until the apples are tender and the sauce has reduced and is sticky.
- To make the waffle, combine all ingredients in a bowl and whisk together. Cook in a waffle maker until crispy.
Warm your pork and place on the cornbread waffle. Top with the chutney and a 50/50 mixture of Plowboys BBQ Sweet 180 BBQ Sauce and Plowboys BBQ Tarheel Tang BBQ Sauce. Place another waffle on top.
- Serving Size
- 14.32 oz
- per serving
- 58 grams
- 28 grams
- 37 grams
- 1411 milligrams