We are getting our pork on, thanks to Smithfield! All recipes and opinions are my own, so enjoy, and thank you for supporting the sponsors who support A Simple Pantry!Dunno bout you guys, but when it comes to savory waffle recipes, these Sweet & Smoky Pulled Pork Cornbread Waffle Sliders are pretty much the bee’s knees.
Did you know bees don’t even have knees? Where did that saying even come from?
Whatevs. These savory waffles though, zomg. Between these and my pepperoni pizza waffles, I feel like I’m eating in some kind of food heaven.
Also, these bad boys are so easy to make it should be illegal. Just sayin’.
I started by tossing this amazing Smithfield Sweet & Smoky Pork Roast in the slow cooker when I woke up in the morning. Just set it and forget it, except you can’t forget it because it smells sooooo good that you’ll be drooling all day as it cooks down.
But when it’s done, it takes just minutes to get this savory waffle recipe put together and cooked.
I personally went with my Belgian waffle maker, because I wanted a heftier slider. With this batch I was able to make three full waffles, which equates to 12 sliders. I’d say, in terms of appetizers, one slider per person is perfect, but for a meal, I would probably go with two or three per person. Either way, you’re good.
I went super basic by using bagged coleslaw mix and a jar of coleslaw dressing. You could make your own, of course, but I wanted something super simple. Just slam it together in a bowl and you’re good.
Now, I love love love the flavor of Smithfield’s Sweet & Smoky Pork Roast, but I definitely wanted to sauce things up a bit, especially since I was serving it on a cornbread waffle. Since you really don’t want to coat savory waffles with honey (though, cornbread waffles on their own are amazeballs with honey), throwing some delish BBQ sauce on your pork to enhance and complement the flavors is paramount.
This savory waffle recipe is your BBQ-loving dream come true. I promise.
Sweet & Smoky Pulled Pork Cornbread Waffle Sliders
- Place roast in a 3 to 4-quart slow cooker. Cook on High 4 to 5 hours, or on Low for 8 to 10 hours. Remove roast from cooker and discard juices. Use tongs or two forks to shred and pull apart the pork then gently stir in the BBQ sauce.
- In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in the cheddar cheese.
- In a smaller bowl, whisk together the eggs, milk, and canola oil. Make a well in the dry ingredients and add the wet ingredients. Stir gently until just combined. Do not overmix.
- Cook the waffles in a hot, greased waffle iron until golden brown and crispy around the edges. Cut waffles into quarters.
- In a large bowl, toss together the coleslaw mix and coleslaw dressing.
- Top each waffle quarter with a heaping pile of pulled pork, then top with coleslaw. Serve immediately.