Wednesday, January 7, 2015

Pulled Pork Waffle Sliders


For the pork
2 lb pork butt
1 yellow onion - sliced
1 TBSP garlic powder
1 tsp onion powder
salt and pepper to test

For the mayo
2/3 cup avocado oil
1 egg
1 tsp lemon juice
1 tsp dijon mustard
salt and pepper to taste
1 tsp maple syrup (or more to taste)

For the waffles
2 cups almond flour (I used 1 cup almond, 1/2 cup each of all purpose GF flour & sweet rice flour)
1/2 tsp baking soda
1/2 tsp garlic powder
salt and pepper to taste
3 eggs - whisked (or 1 egg and 2 flax eggs)
1/2 cup canned coconut milk
2 TBSP bacon fat
3 pieces of bacon - cooked and chopped
*water (if needed)

sliced pickles

Place the pork butt in a crockpot. Add the sliced onions and top with seasonings. Cover and cook on low for about 8 hours - until it falls apart. I cooked mine on low for 4 hours and turned it to high for a little over 2 hours.
Once the pork is done cooking, shred it and discard fat.

Make the mayo next (or first) so it can cool in the fridge. Place all the mayo ingredients in a bowl, except the syrup, and blend with an immersion blender until thick. Stir in syrup and refrigerate.

To make the waffle buns, mix together the flour(s), baking soda, garlic powder, salt and pepper. In a separate bowl, whisk together the coconut milk, eggs and bacon fat and add to flour mixture along with bacon pieces. I ended up adding about a 1/2 cup of water to achieve the right consistency.
You want the waffle buns to be smallish so only use about 3-4 TBSP of batter per waffle.

I made my sliders with bacon and pickles and sweet mayo on both waffles.

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