Happy National Pulled Pork Day! Sonny’s BBQ is partnering with the National Pork Board, the National BBQ Association, and Pulled Pork fans from around the country to celebrate National Pork Month in October and declare October 12th as National Pulled Pork Day… and they’ve asked me to help out!
I’ve teamed up with Sonny’s to share this amazingly easy and ridiculously delicious Cornbread Waffle Pulled Pork Sandwich with Sweet and Spicy Slaw! That’s a mouthful, but let me tell you… this sandwich is too! You’re going to love it! The pork is done right in the slow cooker and the sandwiches come together super fast.
This sandwich has all my favorite things about pulled pork – delicious, tender meat, an amazing sauce, some tangy slaw right on top, and it’s all served up on a slightly sweet cornbread waffle. It’s like a pulled pork sandwich trifecta! Y’all just have to try this! And don’t worry about the pulled pork tasting like root beer. Even if you don’t like root beer, you’ll love this. I promise. It just gives it a little punch of flavor and helps to tenderize the meat – but it tastes nothing like root beer. Scout’s honor. 🙂
And don’t worry about the pulled pork tasting like root beer. Even if you don’t like root beer, you’ll love this. I promise. It just gives it a little punch of flavor and helps to tenderize the meat – but it tastes nothing like root beer. Scout’s honor. 🙂
The slaw isn’t really spicy. In fact, it’s hardly spicy at all. If you like things with a bit more heat, just add some more sriracha to the dressing.
Now, y’all fire up those slow cookers and get to the store! There’s a new national holiday to celebrate!
- 1 (3 to 4-pouncd) Boston Butt or pork shoulder
- seasoned salt
- 1 cup root beer
- 1 teaspoon liquid smoke
- 1 (14-ounce) bag cole slaw mix
- ½ cup mayonnaise
- 1 teaspoon sugar
- 2 teaspoons apple cider vinegar
- 1½ teaspoons sriracha (or more)
- 1 (8.5-ounce) box cornbread mix ( I used Jiffy)
- ¾ cup milk
- 1 egg
- 2 tablespoons butter, melted
- Liberally coat the Boston butt with the seasoned salt. Place it in the crock of a 4 to 6-quart slow cooker. Pour the root beer around the edges. Add the liquid smoke. Cover and cook on low for 7 to 8 hours. The meat is done when it shreds easily. Remove it from the slow cooker and it to cool until easily handled, then shred the meat with two large forks, discarding the fat. Set aside.
- In a small bowl, combine the mayo, sugar, vinegar, and sriracha to make the dressing. This amount of sriracha doesn't make the slaw very spicy. If you like more heat, add more sriracha. Mix the dressing with the slaw mix and place it in the fridge.
- Preheat your favorite waffle iron according to the manufacturer's directions.
- In a medium bowl, combine the cornbread mix, milk, egg, and melted butter. Mix until smooth. Use the batter to make the waffles according to the waffle iron manufacturer directions. I used my Belgian waffle maker to make 3 waffles.
- Slice the waffles into 4 pieces and place a heaping amount of the pulled pork on top of one of the waffle sections. Top with your favorite BBQ sauce. I loved using Sonny's Real Pit Bar-B-Q® Sweet Bar-B-Q Sauce for this. Then top with a large scoop of the slaw. Top with another waffle section and enjoy!!