BBQ Pulled Pork & Waffle Rolls

Get it on Google Play

Get it on Google Play


Da Kine Hawaiian Sauces & Rubs Smoky BBQ Sauce

Da Kine Hawaiian Sauces & Rubs Da Rub

Sabrosa Salt Company BBQ Salt

Rocky's Hot Sauce BBQ Hot Sauce

Leonardo e Roberto's Gourmet Blends Basil Olive Oil

2-3 lb. Pork Butt Roast

8 oz. can of pineapple rings with juice (the small can)

1 cup tequila

olive oil

1 cup water

8 frozen waffles (defrosted on the countertop so they are slightly soggy)

8 oz. brick of cheddar cheese

1-2 green onions sliced


1/2 cup bread crumbs

2 tbsp. flour

2 eggs beaten

olive or vegetable oil

maple syrup


1. Combine 1/2 cup of the Da Kine Smoky BBQ Sauce, 1 tsp Sabrosa BBQ Salt, 1/2 tbsp. Rocky's BBQ Hot Sauce, 1 tbsp. Gourmet Blends Basil Olive oil, juice from the can of pineapple rings, and the tequila, and mix thoroughly. Marinate the pork roast in the combined sauce for at least 4 hours and up to 24 hours.

2. In a large, coverable pot, heat about 2 tbsp. olive oil.

3. Sear the pork roast on all sides for about 1-2 minutes per side until golden brown.

4. Place 4 pineapple rings on top of the roast, and then pour the remaining marinade on top. Add an additional 1 cup of water to the bottom of the pot. Bring to a simmer, cover, lower heat to medium low and let simmer for 3 hours until pork becomes tender. Make sure to check the liquid level every 45 minutes to make sure it hasn't evaporated. If it becomes too low, add more water.

5. Using two forks, shred the pork. Take a rolling pin and flatten the waffles so they are thin and "roll-able".

6. Place a good sprinkling of pork (about 2-3 tbsp.) along one edge of the waffle and top with a thin slice of the cheddar cheese (or more if you want) and a sprinkling of the green onion slices.

7. Gently roll the waffles up and make sure the edges overlap so you can place a toothpick in to secure it. Set aside on a plate until all of the waffle rolls are made. Let the waffle rolls sit while you prepare the breading and egg so they begin to hold their shape.

8. Combine breadcrumbs, flour with 1 tbsp. Da Kine's Smoky Da Rub on a plate and mix thoroughly. Beat the eggs in a bowl.

9. Heat 2-4 tbsp. of oil in a large pan on medium high heat and make sure it is hot enough so that the rolls sizzle when you place them into the pan.

10. Then carefully remove the toothpicks while still holding the waffles together in the same shape. And dredge (roll) the waffle rolls in the egg all the way around and then the breading all the way around and place "seam side down (the side where the edges of the waffle overlap) directly into the pan and leave it for about a minute and a half to ensure that the rolls seal. Then carefully brown the rolls all the way around until they are golden brown and crispy (about 1 minute per side). Some of the filling at the edges may come out, but you can stuff this back in.

11. Serve the rolls immediately with maple syrup and green onion.

12. Use any remaining pork in sandwiches, tacos, pasta dishes, you name it.

Bon Appetit!

Go To Top