This creative, open-face sandwich is piled high with flavor. If a mound of fall-apart tender pulled pork weren’t reason enough to come to the table, then layer the pork atop a piping hot sweet potato waffle crowned with tangy Southern slaw. Pass the sauce and start soppin’ up this delicious Pulled Pork Sandwich on Sweet Potato Waffle.
You might thing this is a complicated dish to make, but I can assure you this Pulled Pork Sandwich on Sweet Potato Waffle is down-home humble. There are some store-bought ingredient shortcuts I take and some specialized equipment needed, but it’s easy when you follow my recipe. So, unwrap your pork butt, pull out your biggest culinary hypodermic needle, and fire up the waffle iron—it’s time to swine and dine.
I’ve been waiting to use my new Fat Boy Cajun Injector for some time now. This bad boy is for serious cooks who want maximum flavor. Made for commercial use out of chrome-plated copper, this six-inch applicator can inject two ounces of marinade at a time. I picked mine up on Amazon, but I’ve seen them in local stores since.
The marinade I’m using is a store-bought Creole Garlic jarred product that blends a vinegary base with the sweetness of molasses. It is loaded with herbs and spices as well as a depth of anchovy flavor, but is not especially fiery hot, a good thing for pulled pork. The dry rub amps up the smoky flavor and when mixed with chili powder, it hits just the right balance of barbecue spice.
No lame burger bun for this pile of pig. My pulled pork sandwich sits proudly atop a steaming hot savory sweet potato waffle. I make it with a unique product here in Cajun country–Bruce’s Sweet Potato Pancake and Waffle mix. And with an extra kick of canned baked sweet potato, this iron-cooked waffle is the perfect launching pad to send our butt to a new level. Studded with rosemary, the little squares in this waffle are perfect reservoirs for the pork. Trust me, this is the best thing since sliced bread.
The sauce is a combination of the pan drippings combined with Cajun Injector’s Honey Bacon BBQ marinade. Much like a Carolina-style sauce, it has a tomatoey finish that is vinegary sweet with a spicy punch of hot sauce. The sugarcane vinegar coleslaw is an icy cold contrast of crunch that crowns this glorious Pulled Pork Sandwich on Sweet Potato Waffle.
- 1 eight-pound bone-in pork shoulder (Boston butt)
- 1 cup vinegar-based marinade or 1 (16-ounce) jar Cajun Injector Creole Garlic marinade
- ½ cup barbecue rub, such as Cajun Injector Hickory BBQ rub
- Freshly ground black pepper
- 1 ½ cups Bruce’s Sweet Potato Pancake and Waffle Mix
- 1 ½ cups water
- 2 tablespoons sweet potato pulp or canned Bruce’s Baked Sweet Potato
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Spray butter or non-stick spray
- 1 (16-ounce) jar Cajun Injector Honey Bacon marinade
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 4 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 cup julienned carrot
- 1 cup yellow bell pepper, julienned
- ½ cup thinly sliced purple onion
- ¼ cup Creole mustard or spicy brown mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- ¼ cup cane vinegar
- 1 tablespoon heavy cream
- 1 tablespoon Greek yogurt
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
- Preheat the oven to 350ºF.
- On a metal rack in a large roasting pan, place the pork roast fat side down. Fill the injector with the marinade and plunge the needle into the pork and release a small amount of the liquid seasoning. Do this repeatedly until you have penetrated most areas of the meat; you should use at least half the jar, if not more. Save the remaining marinade for another use.
- Generously shake the rub all over the top and sides of the roast. Use your hands to make sure you are covering all the surface area and that it sticks to the meat. Sprinkle with black pepper for an extra layer of spice.
- Add enough water to cover the bottom of the pan. Place in the oven and roast for 3 hours.
- Remove from the oven and test for doneness by pulling on the blade bone in the center of the roast. If it removes easily and the pork is pull-apart tender, then it is done. Remove the pork from the pan and, using two forks, tear apart the meat into a pile of pulled pork. Add some of the sauce into the meat. Wrap in aluminum foil to keep warm.
- Preheat the waffle maker.
- In a large mixing bowl, add the sweet potato waffle mix, water and baked sweet potato. Mix well. Add chopped herbs and mix.
- Spray the waffle maker with butter and pour the mixture into the mold. Cook according to appliance directions; remove the waffles and keep warm for serving.
- In the roasting pan used to cook the pork, place the pan drippings on the stovetop and turn the heat to medium-high. Remove any fat from the pan drippings. Add the jar of Honey Bacon marinade and stir to incorporate. Add the tomato paste and let dissolve. Bring the liquid to a boil; reduce to simmer and cook for 10 minutes. Taste for seasoning and adjust if necessary. Move the sauce to a container and keep warm.
- In a large mixing bowl, add the cabbages along with the carrot, bell pepper and onion. Stir to distribute evenly.
- In a large bowl, add the mustards, sugar, vinegar, cream and yogurt. Whisk while slowly drizzling in the olive oil. Add salt and pepper to taste.
- Add the dressing to the slaw mixture and stir to incorporate evenly. Cover and refrigerate for at least one hour.
- For serving, on a large platter add the sweet potato waffles, top with a generous portion of pulled pork, and spoon over more of the sauce. Top with the slaw mixture. Serve with ice-cold beer and more sauce on the side.
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