Pulled Pork Cornbread Waffle Sandwich

By Tom Jackson
Aug 30, 2016

Recipe Items

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

Ingredients

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

Instructions

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.