Tender pulled pork, tangy slaw, and barbecue sauce get piled between cornbread waffles for a fun twist on a barbecue sandwich. It’s hearty, easy, and perfect for game day or a casual supper.
These Cornbread Waffle Pulled Pork Sandwiches are a fun twist on a classic barbecue sandwich. Instead of serving the pulled pork on a traditional bun, the pork gets piled onto cornbread waffles with barbecue sauce and a cool, tangy slaw. The combination gives you sweet, savory, smoky, creamy, and crunchy all in one bite.
The great thing about this recipe is that each part can be made pretty simply, and several pieces can even be made ahead of time.
For the pork, I use a Boston butt or pork shoulder and cook it low and slow in the slow cooker. This cut of meat has enough fat and connective tissue to stay moist during the long cook time and become tender enough to shred easily. The root beer helps add a little sweetness and flavor to the pork, but don’t worry, it won’t make the meat taste like root beer. The liquid smoke adds a little smoky flavor since we’re using the slow cooker instead of a smoker.
You’ll know the pork is ready when it pulls apart easily with two forks. If it still feels tough or doesn’t shred well, it probably just needs more time. Pork shoulder is pretty forgiving, but it does need to cook long enough for all that connective tissue to break down.
The slaw is important here because it balances out the richness of the pork. The mayonnaise gives it creaminess, the vinegar adds tang, the sugar brings a little sweetness, and the sriracha adds just a bit of heat. The amount in the recipe keeps it pretty mild, so if you like more spice, you can add a little extra. I like to make the slaw while the pork is cooking and let it hang out in the fridge so the flavors have time to come together.
The cornbread waffles are made with boxed cornbread mix, which keeps things easy. Cooking the batter in a waffle iron gives the cornbread crisp edges and little pockets that are perfect for catching the barbecue sauce. A Belgian waffle maker will make thicker waffles, while a standard waffle maker will make thinner ones. Either will work, but the number of waffles you get may vary depending on your waffle iron.
When it’s time to assemble the sandwiches, cut the waffles into sections and top each piece with a generous amount of pulled pork, your favorite barbecue sauce, and a scoop of slaw. Then top it with another waffle section.
These sandwiches are best served right after assembling so the waffles stay crisp. If you’re making them for a party or game day, you can keep the pork warm in the slow cooker, keep the slaw chilled, and make the waffles shortly before serving. That way everyone can build their own sandwich and you don’t have to stand in the kitchen assembling them one by one like a short-order cook with barbecue sauce on your elbows.
A few tips for success:
- Use pork shoulder or Boston butt for the best texture. Leaner cuts like pork loin can dry out and won’t shred the same way.
- Don’t rush the pork. If it doesn’t shred easily, keep cooking it.
- The root beer adds flavor and helps balance the savory pork, but it won’t make the final dish taste like soda.
- The slaw can be made a few hours ahead, but it’s best the same day so it still has some crunch.
- The waffles are best fresh from the waffle iron, but you can keep them warm in a low oven for a short time before serving.
- Leftover pulled pork is great on regular buns, baked potatoes, nachos, salads, or even tucked into quesadillas for another easy meal.
Recipe Card
Cornbread Waffle Pulled Pork Sandwiches with Sweet and Spicy Slaw
Ingredients
For the Root Beer Pulled Pork:
- 1 (3 to 4-pound) Boston Butt or pork shoulder
- seasoned salt
- 1 cup root beer
- 1 teaspoon liquid smoke
For the Sweet and Spicy Slaw:
- 1 (14-ounce) bag cole slaw mix
- 1/2 cup mayonnaise
- 1 teaspoon sugar
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons sriracha (or more)
For the Cornbread Waffles:
- 1 (8.5-ounce) box cornbread mix (I use Jiffy)
- 3/4 cup milk
- 1 large egg
- 2 tablespoons butter (melted)
Instructions
For the Root Beer Pulled Pork:
- 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.
For the Sweet and Spicy Slaw:
- 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.
For the Cornbread Waffles:
- 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.
To make the sandwiches:
- Slice the waffles into 4 pieces and place a heaping amount of the pulled pork on top of one of the waffle sections. Add your favorite BBQ sauce, then top with a large scoop of the slaw. Top with another waffle section and enjoy!!
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Jane Buckley
I live in Smoky Mountains TN. Where can I purchase Sonny’s BBQ Sauce.?
I eat at Sonny’s when visiting in Ga. but haven’t seen one here.
Hep!
Jane
Hi Jane! I typically buy mine at my local Publix store. You can actually also buy it from Sonny’s website or even from Amazon.
Judy Jewell
When we lived in Pensacola, FL. we often ate at Sonny’s and every year they catered our Boy Scout banquet. We need a Sonny’s in Meridian, MS.!!
Lane Edwards
I have been doing cornbread waffles for many years – favorite way to use them is to bury them under a small mountain of hot & spicy chili with cheese & other good stuff on top.
Mary Beth Koch
I do the same thing. Pour the chili over top the waffle and top with shredded cheddar and red onion.
Y’all are making me hungry!