Just a couple of weeks ago the family headed down to So Cal for the Water Polo Junior Olympics…during our travels we always make a point of trying fun and different food. On this trip we were introduced to our new favorite chain restaurant…Bruxie. Imagine your favorite breakfast or lunch fixin’s sandwiched between the most amazingly light and crispy waffle you have ever had. Who knew something so simple could be so incredible! I think we ate there three times during the week that we were in the L.A. area. Simply addictive… My youngest, Devon, couldn’t get enough of their pulled pork waffle, so he decided to give it a go himself when we got back home. He researched the recipes for the waffles and the coleslaw with some minor tweaks and used our old family favorite recipe for the pulled pork. I gave him free reign of the kitchen with me as his sous chef. This recipe is his…completely. We had it for dinner a second night because it was so good. Enjoy.
Batter will bubble and rise because of the addition of yeast.
If I can do it with this 25 year old waffle iron, anyone can do it!
Add toppings and fold the waffle in half.
- 2 cups flour
- 1½ teaspoons Rapid Rise active dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 stick butter, melted
- 2 cups milk, warmed to 110 degrees
- 2 eggs
- ¼ cup granulated sugar
- 1 teaspoon celery salt
- 1 teaspoon dry mustard
- ¾ cup mayonnaise
- 2½ tablespoons white vinegar
- 1 bag precut coleslaw mix
- 3 tablespoons salt
- 2 tablespoons pepper
- 1½ tablespoon sweet paprika
- 1 tablespoon granulated garlic powder
- 1 tablespoon brown sugar
- 1-4 pound boneless pork shoulder roast
- 2 tablespoons vegetable oil
- one third cup apple cider vinegar
- one third cup white vinegar
- 2 teaspoons white sugar
- one third cup of your favorite bbq sauce
- Whisk the flour, yeast, sugar and salt in a large bowl.
- Combine the melted butter and warmed milk in a separate bowl. Add to the dry ingredients.
- Whisk eggs and add to the other mixture. Whisk until well combined.
- Cover the bowl with plastic wrap and place in the refrigerator.
- Stir the batter gently to knock it down a bit before pouring onto waffle iron.
- Lightly butter the waffle iron using a cooking brush. Be careful not to add too much batter...this batter will expand a little more than your typical waffle batter.
- Combine sugar, celery salt, dry mustard and mayonnaise and white vinegar in a small bowl.
- Mix well, cover and set aside in refrigerator to incorporate flavors.
- When ready to eat, add the dressing to the coleslaw and mix well.
- Preheat oven to 300 degrees.
- Mix together the salt, pepper, paprika and garlic powder.
- Sprinkle on the pork making sure to cover completely.
- Now sprinkle with brown sugar and pat the seasonings onto the pork.
- Heat oil in a large Dutch oven over medium-high heat.
- Add the pork, turning once to brown both sides, cooking about 8 minutes.
- Prepare two 2-3 foot long pieces of aluminum foil. Place one sheet on top of the other and transfer pork to foil. Wrap and seal in first sheet of foil, followed by the second sheet.
- Place wrapped pork on a baking sheet and roast until tender, about 4 hours.
- Remove pork from the oven and carefully unwrap the top of the pork (lots of hot steam here!)
- Increase the oven temperature to 450 and roast for another 20 minutes.
- Transfer the pork and any tasty juices to a large bowl.
- Using two forks, shred the pork.
- Combine the vinegars, white sugar and bbq sauce.
- Add to the pork and toss to combine.
