Pulled Pork Cornbread Waffle Sandwich
- By Tom Jackson
- Aug 30, 2016
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.
Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney Recipe
- Leftover pulled pork
- Plowboys BBQ Sweet 180 BBQ Sauce
- Plowboys BBQ Tarheel Tang BBQ Sauce
For the Caramelized Onion and Apple Chutney:
- 1 lb yellow onions, sliced thin
- 3 tbsp vegetable oil
- 1 lb apples, diced
- House of Q Sugar & Spice BBQ Sauce
For the Cornbread Waffle:
- 1 (8.5 oz) package Jiffy Corn Muffin Mix
- 1 (14.75 oz) can cream style corn
- 1 egg
- 6 tbsp butter, melted
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.