Sometimes, you need comfort food. Last night, I really needed some comfort food. So I made some pulled pork and waffled sweet potatoes.
Yep, you read that right!
Here’s what you will need for feeding 3-4 people:
1 – 6 pound, boneless pork shoulder
1 sweet onion
2 cans chicken broth
3 medium sweet potatoes, washed
2 tbsp olive oil
3 ears of corn, shucked
1 tbsp vegan butter
Step 1 – Preheat your oven to 325 degrees. Slice the onion into thin slices. Cover the bottom of the dutch oven with some of the onion slices. Place the pork shoulder in the dutch oven and add the 2 cans of chicken broth. Place the rest of the onion slices on top of the pork shoulder. Bake on 325 for 5-6 hours.
Step 2 – Chop the sweet potatoes into 1/2-inch cubes. Wash and dry, and add the cubed sweet potatoes to a large mixing bowl. Drizzle the olive oil over the cubed sweet potatoes and toss. Spread the sweet potatoes over the baking sheet and bake for the last hour of the pork shoulder baking cycle. Turn the sweet potatoes halfway through.
Step 3 – Cut the corn from the cob and set aside. Heat a large skillet to medium high heat. Add the tablespoon of vegan butter. Once melted, add the corn, stirring occasionally. Continue stirring the corn as it cooks. Cook the corn until it is browned and caramelized.
Step 4 – Remove the dutch oven from the oven. Drain the broth and remove the onion. Shred the pork shoulder with two forks and return to the dutch oven. Turn off the oven, remove the sweet potatoes, and return the dutch oven to the oven. (Betcha thought I wouldn’t say ‘oven’ again!)
Step 5 – Heat your waffle iron to high and spray with nonstick spray. Divide your sweet potatoes into three or four portions. Add one portion to the waffle iron and cook, flipping the iron halfway through. Cook until the sweet potato is crispy and browned.
Step 6 – The fun part. Place the sweet potato waffle on a plate, top with shredded pork, and corn. Have at it!!