This idea was sparked from the PaleOMG page. I already had the pulled pork leftover from one of my pressure cooker adventures, so this seemed like another great use. I really love the waffles. They have a wonderful taste, and the texture works out very well here. I didn’t want to do a “slider” as I thought that the two buns would just be too much. I ended up with open face “bites” instead. These were awesome! I really like the addition of the mustard sauce with it as well. It’s really just my paleo mayo with yellow mustard added to it. The pickle on top is a must! I’m sure that in the days to come, I will be experimenting with my leftover waffles. Can’t wait!
- 3 lbs pork shoulder (same as pork butt)
- sea salt and ground black pepper
- 1.5 cups beef broth
- 1 medium chopped onion
- 3 cloves chopped garlic
Cut the pork into large chunks. Allow to come to room temperature. Liberally salt and pepper the outside. Turn the pressure cooker to “browning” and brown the pork on all sides. Set pork aside and cook the onions for about 5 minutes. Add the garlic and cook for an additional 30 seconds. Pour in the beef broth. Place pork back into the pressure cooker. Cook on high pressure for 60 minutes. Allow pressure to release naturally before opening.
Bacon Chive Waffles
- 2 cups almond meal (I prefer Honeyville)
- 1/2 tsp baking soda
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 eggs at room temperature, beaten
- 1/2 cup coconut milk
- 2 Tbsp bacon fat
- 3 slices bacon, cooked and chopped
- 2 Tbsp chives
Combine all dry ingredients in a bowl. In a separate bowl, add remaining ingredients and whisk together. On a hot waffle iron, drop one Tbsp of batter and cook until desired doneness.
- 1/3 cup paleo mayo
- 1/2 tsp yellow mustard (more if you really like it to have a stronger flavor)
Mix ingredients together.
To assemble the bites:
Put the waffle on the bottom. Put a dab or two of the sauce onto the waffle. Pile on the desired amount of pulled pork, and top with pickle.