Keto Chaffle Pulled Pork Sandwich with Creamy Coleslaw

BBQ, Cooking, Keto, Recipes -

Keto Chaffle Pulled Pork Sandwich with Creamy Coleslaw

Serves 4

Cook Time: 1 ½ - 2 hours | Desired Temp: 205°

*Cook times may vary

Pork butt cooked on Pit Barrel Cooker for Keto Chaffle

Ingredients: 

1 bone-in pork butt 
8 tbsp. sugar-free barbecue sauce (I used Head Country Sugar-Free)
Keto Creamy Coleslaw
1 bag of shredded cabbage or coleslaw mix
1 cup of mayonnaise
2 tbsp. heavy cream
1 tsp. creole mustard (whatever mustard you like, yellow, dijon, creole, etc.)
1 tbsp. erythritol (or whatever keto sweetener you use) add more if you like a sweeter coleslaw
1 tsp. cayenne pepper (optional)
1 tsp. garlic powder
1 tsp. coarse ground black pepper
1 tsp. coarse ground salt
Chaffles (omit for bowl-alternative)
16 slices of the cheese of your choice (oddly enough processed American doesn’t work well)
4 eggs (beaten)

 

How to make Keto Chaffle Pulled Pork Sandwich with Creamy Coleslaw:

 

  1. Start off by “scoring” the fat side of the roast. The scoring will allow seasoning to penetrate the fat and give it a different texture.
  2. Use yellow mustard, cooking oils, butter, worcestershire sauce or other preferred "wet" ingredient to put a slight moisture element to allow your seasonings or rub to adhere better to the meat.
  3. Completely cover the entire piece of meat with your favorite rub and let it set for about 15-20 minutes while lighting PBC according to instructions
  4. Place the pork butt fat side down on the grate so it will protect the meat and so the fat gets crispier for when you pull pork into pieces for flavor and texture. Smoke uncovered until is reaches 165 degrees internally. Place in a foil pan, cover it and put it back in the cooker until is reaches 205 degrees.
  5. Pull the pan and let rest. Pour whatever juice from the pan into a separate container to separate the fat from the juices. Then put the juices back into the pan and begin to pull the pork roast into medium sized chunks and remove any large pieces of fat or tendon.
  6. Sprinkle the same rub that you used to cook with over the pulled pieces to get a little more flavor and toss it with the cooking juices. 
  7. Combine all ingredients for coleslaw dressing and taste for additional seasoning adjustments. Toss cabbage (or coleslaw mix) with the dressing. Coleslaw may seem thicker to start with, but will adjust when rested in fridge for 1 hour. 
  8. Heat mini waffle iron. Place 1 slice of cheese on the waffle iron or sprinkle shredded cheese to cover the bottom of the waffle maker. Pour 1/2 of a beaten egg over the melting cheese. Place section slice of cheese or cover the gg with shredded cheese and close waffle iron. Let it cook for 3 minutes (until crisp sides) or more if you want it more crunchy. Note: it will get more crunchy as it cools so try it first to see what texture you like and then adjust the time accordingly.
  9. Assemble chaffle sandwich or eat in bowl if you want to omit the chaffles.
  10. Use leftover pulled pork for lunch the next couple days.

 

Enjoy!

 

Thank you Travis Majors @iammakinitreal for sharing this recipe and beautiful pictures with us! 

melted cheese on mini waffle iron for chaffleKeto Chaffle Pulled Pork Sandwich with Creamy Coleslaw cooked on Pit Barrel CookerLeftover Pit Barrel Pulled Pork with greens and coleslaw

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