So I kinda am in a weird mood today. See, I wanted waffles… and I wanted pulled pork. Plus I’m was chilled to the bone and somehow a shot of warmed whiskey sounded awesome. HOWEVER I had to leave the house so the whiskey was a no-no since I won’t drink and drive (nor should you!) so I opted to throw it in my sauce for the pulled pork. Now I shared both of these recipes with you before… my Ultimate Belgian Waffles and my Whiskey Pulled Pork. Both ROCK on their own but combined…
MIND. BLOWN!
Seriously this totally took the whole breakfast for dinner and totally FUSIONED it! This is dinner and breakfast with a big ol’ sucker punch to the face! I cannot begin to tell you just how incredibly fantabulous this way. All I will do is tell you to trust me on this. Seriously, this is EPIC!
This is one of those recipes where you seriously need to have everything on hand and made up in the freezer.
I picture this recipe being it’s ultimate best when you get home late from the bar at 2 am (remember Pittsburgh bars close at 2 am) and you’re STARVING!
To assemble, all I seriously needed to do was pop it all in the oven until the cheese melted, and OMG, commence INHALING as this was the BOMB!
That ooey gooey melty cheese with that whiskey-laden BBQ sauce. Dear Sweet Jesus, this should be illegal.
Now, I’m not going to lie; these are filling. I could only eat 1/4 of a waffle (one sammich), but it was well worth it! It’s funny because I could never understand the whole chicken and waffles thing, but I get it now. Sweet meets savory. Well, for me, sweet and innocent, I met a biker with an attitude! This sauce came in, kicked butt, and took control.
PrintPulled Pork Wafflich with Melted Gouda
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Ingredients
Sandwich
- 4 cooked Belgian Waffles – each one should make 4 sections
Pulled Pork
- 4lb pork butt (boston butt)
- 1/2 cup water
- 1/4 cup BBQ Spice Rub
BBQ Sauce
- 5 cups bbq sauce (not honey)
- 1 cup whiskey
- 1 cup water
- 3 teaspoon liquid smoke
- 1/2 cup molasses, not blackstrap
- 2 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 2 teaspoon onion powder
- 2 teaspoon salt
- 1 teaspoon black pepper
Cheese
- 3–4 cups shredded smoked gouda
Instructions
Make the Pork
- Rinse and pat dry the pork.
- Generously rub the spice rub all over the meat.
- Place, fat side up in the crock pot.
- Add enough water just so it comes up 1” high.
- Cover and cook for 8-10 hours on low.
- When done, remove from the pot using tongs.
- Allow to drain slightly.
- Place the pork in a serving bowl and using 2 forks, shred the meat to desired chunk size.
Make the BBQ Sauce
- While the pork is cooking in a medium sauce pan whisk together the bbq sauce, whiskey, water, smoke, paprika, onion powder, cayenne, salt and pepper.
- Bring the sauce to a boil then reduce the heat to a simmer stirring occasionally until thickened. ~30 minutes.
Dress the Shredded Pork
- Pour 2-2 1/2 cups of the bbq sauce on top and gently mix. You don’t want to soak it in the sauce but rather just get it infused with the flavors. It should be just wet.
- Reserve the remaining sauce for drizzles and dippings.
Assemble
- Preheat oven to 425F, rack in the middle.
- Line a baking sheet with parchment.
- Place 2 sections of the Belgian Waffle on the baking sheet.
- Top each with 1/2-1 cup of shredded pulled pork.
- Drizzle with 1-2 tablespoon BBQ Sauce.
- Top with 1/2 cup of shredded gouda.
- Place the other 2 sections next to it.
- Repeat for the remaining waffliches.
- Bake for 6-8 minutes or until the cheese is melted.
- Remove from the oven and top with a waffle section.
- Sit back and enjoy!
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