Ingredients
Method
Pulled Pork
- Season the entire pork shoulder with your choice of seasoning and place into slow cooker.
- Top with 1 cup BBQ sauce and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.
- Shred pork shoulder with a fork and stir to coat with sauce.
Cornbread Waffles
- In a bowl combine 4 cups cornmeal, 3 cups flour, 1 ⅓ cups sugar, 1 teaspoon salt and 6 teaspoons baking powder. Stir in 8 eggs, 4 cups milk and 1 ⅓ cups vegetable oil.
- Pour cornbread mixture into waffle iron and bake for 5 minutes or until waffles are golden brown and a toothpick inserted into them comes out clean.
Coleslaw
- In a bowl whisk together ¼ cup orange juice, ⅛ cup lime juice, 1 tablespoon brown sugar and ½ teaspoon salt.
- Add cabbage, carrots and cilantro and toss to combine.
Macaroni and Cheese
- Cook pasta according to the directions on the package.
- In a separate pot, melt 2 tablespoons butter over medium heat and stir in 1 ½ tablespoons flour. Add 1 ½ cups milk and reduce heat to low. Stir in 3 cups shredded Cheddar cheese slowly until melted and pour over cooked pasta.
Sandwich Assembly
- Assemble your Cornbread Waffle Pulled Pork Sandwiches by topping a waffle with pulled pork, macaroni and cheese, coleslaw and finally a second waffle. Repeat with the remaining waffles.
