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Pulled Pork Waffle Tacos with Pineapple Slaw
THE CRUMBY KITCHEN46Ingredients
9Hours
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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. boneless pork shoulder (i.e. Boston butt roast)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup dark brown sugar
- 3 Tbsp. kosher salt
- 1 Tbsp. paprika
- 2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 12 oz. root beer (hard, or non-alcoholic)
- 1/4 cup apple cider vinegar
- 3 Tbsp. Worcestershire sauce
- 2 cloves garlic (smashed)
- 1/4 tsp. kosher salt
- 1 cup juices (cooked pork, or hard root beer)
- 3/4 cup pineapple juice
- 1 cup ketchup
- 2/3 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. red pepper flakes
- 1 tsp. black pepper
- 1/2 tsp. hot sauce
- liquid smoke (to taste)
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1/2 cup Greek yogurt (or light mayonnaise)
- 2 Tbsp. pineapple juice
- 1 Tbsp. dark brown sugar
- 1 Tbsp. lime juice
- 2 tsp. apple cider vinegar
- 1 lime
- kosher salt
- black pepper
- 1 bag coleslaw mix
- 1 cup fresh pineapple (ribboned)
- 1/4 cup green onion (chopped)
- 2 Tbsp. fresh cilantro
- 2 eggs (separated)
- 1 3/4 cups milk
- 1/2 cup melted butter (cooled to room temperature)
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 4 tsp. baking powder
- 1 Tbsp. brown sugar
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
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