Description
Pulled Pork BBQ Stack brings tender, smoky meat piled high between toasted buns for a classic backyard barbecue favorite. Stack layers of juicy pork with tangy sauce, creating a mouthwatering sandwich that delivers pure comfort on your plate.
Ingredients
Scale
Proteins:
- 4 pounds Pork Shoulder
Seasonings:
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Black Pepper
Extras:
- 1 cup Barbecue Sauce
- 1 package Cornbread Mix
- 1 package Yellow Cake Mix
Instructions
- Mix 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon black pepper in a small bowl to create your spice blend for the 4-pound pork shoulder.
- Thoroughly massage the spice mixture into every surface of the pork, making sure you coat each section evenly and generously.
- Transfer the seasoned pork shoulder to your slow cooker and drizzle 1 cup of Carolina Gold barbecue sauce directly over the meat, covering most of its surface.
- Set your slow cooker to low temperature and allow the pork to cook undisturbed for 8 hours, which ensures tender, falling-apart meat.
- After 8 hours, carefully remove the pork and place it on a large cutting board where you can easily shred it using two forks.
- Pull the meat apart into fine, soft strands, discarding any large fat pieces you encounter during the shredding process.
- Prepare your cornbread batter according to the Jiffy mix package instructions, whisking until smooth and free of lumps.
- Use a waffle iron to transform the cornbread batter into crispy golden waffles, cooking each one until edges are perfectly browned.
- Layer the shredded pulled pork generously over each warm cornbread waffle, creating a delicious stacked presentation.
- Serve immediately while the pork remains warm and the waffles stay crisp, optionally adding extra barbecue sauce on top.
Notes
- Choose a pork shoulder with good marbling to ensure tender, juicy meat that falls apart easily when shredded.
- For a deeper flavor, consider rubbing the pork with spices the night before cooking and letting it sit overnight in the refrigerator.
- If your barbecue sauce is too sweet, balance it by adding a splash of apple cider vinegar or a dash of hot sauce for complexity.
- To make this dish gluten-free, swap the cornbread mix for a gluten-free version or use corn tortillas instead of waffles.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Category: Pork
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg