Pulled Pork Stuffed Waffles - (Free Recipe below)

Description

Classic Belgian Waffle(10 Waffles):

1 1/2 cups of water
2 1/4 tsp active dry yeast
1/3 cup sugar
3 cups sifted flour
1/4 tsp salt
3 large eggs separated
1 egg white
11/2 cups milk
8 tbsp melted unsalted butter
2 tsp oil

You might be surprised to see yeast in this recipe but it's a no-fail way to make sure that the waffle rises perfectly. For this recipe, baking powder or soda just doesn't cut it.

1. Dissolve the yeast in 1/2 cup of warm water with a pinch of sugar and let stand for 5 minutes until it foams.
2. Add egg yolks and one of the whites into the yeast mixture along with the remaining sugar. Mix well.
3. Add rest of the water, milk, butter, oil and blend.
4. Combine salt and flour in a separate bowl and stir to combine.
5. Stir dry and wet mixtures together until smooth.
6. Beat remaining egg whites until stiff peaks. Fold into batter and let stand for 1 hour, stiring every 15 minutes

7...Make your waffles!!!

Ladle some batter into the waffle maker, spread a thin layer of pulled pork, and ladle a touch more batter over top.

Spice rub:

1/3 c sugar

1/3 c brown sugar

1/4 cup paprika

1/3 cup salt

2 tbsp onion powder

1 tbsp garlic salt

1 tbsp pepper

1 tbsp chili powder

1 tbsp oregano

1 tsp thyme

1tbsp cayenne

Pulled Pork:

The pork I used was about 8 lbs, bone-in pork shoulder roast.

Rub it all over the pork and place in an oven preheated to 325 degrees.

While the pork is in the oven, make the BBQ sauce.

1/4 cup of the spice rub

3/4 cup ketchup

1/2 cup vinegar

1/3 cup brown sugar
1/4 cup teriyaki sauce
2 tsp W-sauce

1/3 cup maple syrup.

Mix well and brush it over the pork every 40 minutes for the next three hours. The pork should be fully cooked by then.

Cut the pork into large pieces so that they fit into a pressure cooker. Add in all the juices from the pan as well as what is left of the BBQ sauce. Finally, add a splash of orange juice, about 3/4 cup. turn on the pressure cooker and cook for an hour and 10 minutes. I have one of those electric ones that looks like a rice cooker and it made my life a lot easier.

After the meat is tender and falls off the bone, remove it into a large bowl and shred it with 2 forks. Place back into the pressure cooker and mix with all the fats and juices. It should be able to absorb a lot of it.

To make the slaw that goes with the sandwich, I used 1/8 of a cabbage and a tiny bit of red onion. Chop them up into thin slices and toss with mayo.