Siler City Bbq And Waffle (gf) Recipe

Prepare rub and pork

Combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, and onion powder in a small bowl. Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, pressing it into the surface. Let rest refrigerated for at least 2 hours or up to overnight to allow flavors to penetrate.

Smoke the pork

Preheat smoker to maintain 225°F (107°C). Add hickory wood chips according to your smoker's instructions. Place the pork on the smoker fat-side up and insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches 195–203°F (90–95°C), about 1.25–1.5 hours per pound (for a 4 lb shoulder expect ~5–7 hours). Spritz with a mixture of 1 cup apple cider vinegar and 1 cup water every 60–90 minutes to maintain moisture and add tang.

Rest and shred

When the pork reaches 195–203°F, remove from the smoker and tent loosely with foil. Let rest 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and bone. Reserve drippings and a few tablespoons of the spritz liquid to keep meat moist.

In a small saucepan set over medium heat, combine ketchup, 1/2 cup apple cider vinegar, brown sugar, molasses, Worcestershire, Dijon, smoked paprika, garlic powder, onion powder, hot sauce, salt, and black pepper. Bring to a gentle simmer, stirring frequently. Reduce heat to low and simmer 8–12 minutes until slightly thickened and flavors meld. Taste and adjust sweetness or acidity if needed. Keep warm; reserve about 1/2 cup for plating and fold remaining sauce into pulled pork to coat lightly (use as much as desired, reserving some for topping).

In a large bowl combine shredded cabbage, shredded carrot, and sliced green onions. In a smaller bowl whisk together mayonnaise, rice vinegar, grated fresh ginger, honey (or agave), sesame oil, salt, and pepper until smooth. Pour dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning — add a little more vinegar for tang or a pinch more honey for sweetness. Refrigerate for at least 20 minutes to let flavors meld before serving.

In a medium bowl whisk the gluten-free flour, baking powder, sugar, and salt. In a separate bowl whisk milk, egg, melted butter (or oil), and vanilla. Pour wet into dry and stir until just combined; let batter rest 5–10 minutes to hydrate the flour (batter will thicken slightly).

Heat a nonstick skillet or griddle over medium-low heat and lightly grease with a bit of butter or oil. For each pancake, pour roughly 1/3 cup batter for a large pancake (adjust to make two pancakes per serving). Cook until bubbles form and edges look set, 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) while finishing remaining batter.

Warm reserved BBQ sauce if chilled. Place two warm gluten-free pancakes on each plate. Pile a generous portion (about 3/4–1 cup) of shredded pulled pork onto the pancakes. Spoon additional warm house BBQ sauce over the pork. Add a scoop (about 1/2 cup) of ginger coleslaw on top or alongside the pork, depending on presentation preference.

Finish with a sprinkle of thinly sliced green onions over the top and an optional pat of butter on the pancakes. Serve immediately while warm.