Pulled Pork & Potato Waffle Stacks
Ingredients
- 8 small Yukon gold potatoes
- Olive oil
- Kosher salt
- 8 ounces Colby Jack cheese-shredded
- Pulled pork*
- Sliced dill pickles
- Red onion-sliced
- Scallions for garnish
- BBQ Ranch
- 1/3 cup ranch dressing
- 2 tablespoons BBQ sauce
Method
- Wash potatoes then dry well. Drizzle with olive oil and sprinkle with Kosher salt—toss to coat.
- Bake potatoes at 350 or air fry for 20 minutes, until soft and tender.
- Place a couple tablespoons cheese in a well greased waffle iron followed by a potato.
- Press gently to close waffle iron then open and top with another 2 tablespoons cheese.
- Once all of the potatoes are waffled, top with a dill pickle, pulled pork, remaining cheese, red onion, and BBQ Ranch dressing. Sprinkle with sliced scallions for garnish.
Notes
You can find my recipe for Tennessee Pulled Pork Butt HERE: https://thepaperplategourmet.net/tennessee-pulled-pork-butt/