Pulled Pork Waffle Tacos with Pineapple Slaw

• Meat

  • 1 4-lb. boneless pork should, boneless
  • 1 cup Pork, Cooked

• Produce

  • 2 tbsp Cilantro, fresh
  • 4 cloves Garlic
  • 1/4 cup Green onion
  • 1 Lime, Zest of
  • 1 Onion, medium
  • 1 cup Pineapple, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 tsp Hot sauce
  • 1 cup Ketchup
  • 1 tbsp Lime juice
  • 1 Liquid smoke
  • 5 tbsp Worcester sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 tsp Baking powder
  • 3 tsp Black pepper
  • 1 cup Brown sugar, dark
  • 1 tbsp Brown sugar
  • 1 bag Coleslaw mix
  • 1 tbsp Cornstarch
  • 1 tbsp Granulated sugar
  • 3 1/4 tbsp Kosher salt
  • 1 Kosher salt and black pepper
  • 1 tbsp Paprika
  • 3 1/2 tsp Red pepper flake
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Drinks

  • 7/8 cup Pineapple juice
  • 1 12-oz. bottle Root beer, hard

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Greek yogurt
  • 1 3/4 cups Milk

Found on thecrumbycupcake.com

Description

Ingredients

• 1 4-lb. boneless pork should (Boston butt) roast
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ¼ cup dark brown sugar
• 3 Tablespoon kosher salt
• 1 Tablespoon paprika
• 2 teaspoons black pepper
• ½ teaspoon red pepper flakes
• 1 12-oz. bottle hard root beer (or non-alcoholic)
• ¼ cup apple cider vinegar
• 3 Tablespoons Worcestershire sauce
• 2 cloves garlic, smashed
• ¼ teaspoon kosher salt
• 1 cup cooked pork juices (or hard root beer)
• ¾ cup pineapple juice
• 1 cup ketchup
• ⅔ cup dark brown sugar
• ¼ cup apple cider vinegar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon red pepper flakes
• 1 teaspoon black pepper
• ½ teaspoon hot sauce
• Liquid Smoke, to taste
• 1 Tablespoon cornstarch + 1 Tablespoon water
• ½ cup Greek yogurt (or light mayonnaise)
• 2 Tablespoons pineapple juice
• 1 Tablespoon dark brown sugar
• 1 Tablespoon lime juice
• 2 teaspoons apple cider vinegar
• Zest of 1 lime
• Kosher salt and black pepper, to taste
• 1 bag coleslaw mix (or 1¾ cups shredded green/red cabbage+1/4 cup shredded carrots)
• 1 cup fresh pineapple, ribboned
• ¼ cup green onion, chopped
• 2 Tablespoons fresh cilantro
• 2 eggs, separated
• 1¾ cups milk
• ½ cup melted butter, cooled to room temperature
• 1 Teaspoon vanilla extract
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 Tablespoon brown sugar
• 1 Tablespoon granulated sugar
• ¼ teaspoon kosher salt

Directions

• Place chopped onions in the bottom of a 4-qt. slow cooker. Set trimmed pork roast on top. Rub meat with garlic and brown sugar, then season with salt, paprika, and black and red pepper. Pour hard root beer, vinegar, and Worcestershire sauce over the roast. Cover and cook on high 4-5 hours, or on low for 8-10 hours.
• When roast is done, remove meat carefully to a large bowl. Drain crock, reserving about 1 cup of juices. Return meat to warm slow cooker and shred with two forks.
• In a medium saucepan set over high heat, combine all ingredients except liquid smoke and cornstarch. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until sauce begins to darken and thicken.
• In the final 5 minutes, add Liquid Smoke a few drops at a time until flavor is reached. Remove from heat and stir in cornstarch+water mixture slowly until desired thickness is reached.
• Stir sauce into pulled pork in slow cooker and turn on low for 10-15 minutes until warmed through.
• Combine yogurt, pineapple juice, brown sugar, lime juice, vinegar, and salt & pepper in a small bowl, whisking vigorously until completely combined.
• In a large bowl, combine coleslaw mix, pineapple, cilantro, and green onion. Pour yogurt base over vegetables and gently toss to coat. Cover and refrigerate at least one hour before serving.
• Separate egg yolks and whites into two bowls. With a hand mixer, whip egg whites until medium peaks form. Blend in yolks and whip an additional 2 minutes.
• Add milk, melted butter, and vanilla, blending until combined.
• Mix in flour, baking powder, sugars, and salt. Beat in gently on low speed until just combined. Dont overmix, otherwise your waffles will be tough.
• Heat up waffle iron, then ladle batter into ridges, making sure the tops of them are just covered. Cook according to instructions, being sure not to overcook them. Remove waffle and repeat with remaining batter.
• When ready to serve, gently fold each taco in half, filling it with BBQ pork and Pineapple Slaw. Drizzle with any extra BBQ sauce if desired. Enjoy!