Make the Pork

1. Rinse and pat dry the pork.
2. Generously rub the spice rub all over the meat.
3. Place, fat side up in the crock pot.
4. Add enough water just so it comes up 1” high.
5. Cover and cook for 8-10 hours on low.
6. When done, remove from the pot using tongs.
7. Allow to drain slightly.
8. Place the pork in a serving bowl and using 2 forks, shred the meat to desired chunk size.

Make the BBQ Sauce

1. 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.
2. Bring the sauce to a boil then reduce the heat to a simmer stirring occasionally until thickened. ~30 minutes.

Dress the Shredded Pork

1. 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.
2. Reserve the remaining sauce for drizzles and dippings.

Assemble

1. Preheat oven to 425F, rack in the middle.
2. Line a baking sheet with parchment.
3. Place 2 sections of the Belgian Waffle on the baking sheet.
4. Top each with 1/2-1 cup of shredded pulled pork.
5. Drizzle with 1-2 tablespoon BBQ Sauce.
6. Top with 1/2 cup of shredded gouda.
7. Place the other 2 sections next to it.
8. Repeat for the remaining waffliches.
9. Bake for 6-8 minutes or until the cheese is melted.
10. Remove from the oven and top with a waffle section.
11. Sit back and enjoy!