Pulled Pork Waffle Tacos with Pineapple Slaw
These Pulled Pork Waffle Tacos are the perfect blend of sweet and savory — tender BBQ pork, pineapple slaw, and crispy waffle shells for a flavor-packed dinner or brunch treat.
Equipment
- 1 Mixing bowl Large
Ingredients
All Ingredients
- 4 pounds Boneless pork shoulder Boston butt roast
- 1 medium Onion chopped
- 2 cloves Garlic minced
- ¼ cup Dark brown sugar
- 3 tablespoons Kosher salt
- 1 tablespoon Paprika
- 2 teaspoons Black pepper
- ½ teaspoon Red pepper flakes
- 12 ounces Hard root beer or non-alcoholic
- ¼ cup Apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1 cup Pork juices or hard root beer for sauce
- ¾ cup Pineapple juice for sauce
- 1 cup Ketchup
- ⅔ cup Dark brown sugar for sauce
- ¼ cup Apple cider vinegar for sauce
- 2 tablespoons Worcestershire sauce for sauce
- 1 tablespoon Red pepper flakes for sauce
- 1 teaspoon Black pepper for sauce
- ½ teaspoon Hot sauce
- Liquid Smoke to taste
- 1 tablespoon Cornstarch
- 1 tablespoon Water for slurry
- ½ cup Greek yogurt or light mayonnaise
- 2 tablespoons Pineapple juice for slaw
- 1 tablespoon Dark brown sugar for slaw
- 1 tablespoon Lime juice
- 2 teaspoons Apple cider vinegar for slaw
- Zest of 1 lime
- Kosher salt and black pepper to taste
- 1 bag Coleslaw mix
- 1 cup Fresh pineapple ribboned
- ¼ cup Green onion chopped
- 2 tablespoons Fresh cilantro
- 2 Eggs separated
- 1 ¾ cups Milk
- ½ cup Melted butter cooled
- 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
Instructions
Instructions
- Place chopped onions in bottom of slow cooker or pressure cooker.
- Rub garlic, brown sugar, salt, paprika, pepper, and red pepper flakes into pork.
- Set pork on onions. Pour in root beer, vinegar, and Worcestershire sauce.
- Cook on high pressure for 90 minutes. Then slow release.
- Remove pork, shred with forks, return to slow cooker.
- In saucepan, mix BBQ sauce ingredients and simmer 15–20 min. Add slurry to thicken.
- Add sauce to pork. Warm on low 10–15 minutes.
- Whisk slaw dressing ingredients. Toss with slaw mix, pineapple, cilantro, and onions.
- Prepare waffle batter, cook waffles, fold into taco shells, fill with pork and slaw.
Notes
Waffles can be made ahead & frozen. Store leftover pork & slaw in separate containers for best texture. Reheat pork with juices and toast waffles for serving.