Cajun-Injected Pulled Pork Sandwich on Sweet Potato Waffle with Soppin’ Sauce and Southern Slaw
Prep time
Cook time
Total time
Recipe by:
Serves: 8
Pulled Pork
  • 1 eight-pound bone-in pork shoulder (Boston butt)
  • 1 cup vinegar-based marinade or 1 (16-ounce) jar Cajun Injector Creole Garlic marinade
  • ½ cup barbecue rub, such as Cajun Injector Hickory BBQ rub
  • Freshly ground black pepper
Sweet Potato Waffle
  • 1 ½ cups Bruce’s Sweet Potato Pancake and Waffle Mix
  • 1 ½ cups water
  • 2 tablespoons sweet potato pulp or canned Bruce’s Baked Sweet Potato
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Spray butter or non-stick spray
Soppin' Sauce
  • 1 (16-ounce) jar Cajun Injector Honey Bacon marinade
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 4 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 1 cup julienned carrot
  • 1 cup yellow bell pepper, julienned
  • ½ cup thinly sliced purple onion
  • ¼ cup Creole mustard or spicy brown mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • ¼ cup cane vinegar
  • 1 tablespoon heavy cream
  • 1 tablespoon Greek yogurt
  • 1 cup olive oil
  • Kosher salt and freshly ground black pepper
Pulled Pork
  1. Preheat the oven to 350ºF.
  2. On a metal rack in a large roasting pan, place the pork roast fat side down. Fill the injector with the marinade and plunge the needle into the pork and release a small amount of the liquid seasoning. Do this repeatedly until you have penetrated most areas of the meat; you should use at least half the jar, if not more. Save the remaining marinade for another use.
  3. Generously shake the rub all over the top and sides of the roast. Use your hands to make sure you are covering all the surface area and that it sticks to the meat. Sprinkle with black pepper for an extra layer of spice.
  4. Add enough water to cover the bottom of the pan. Place in the oven and roast for 3 hours.
  5. Remove from the oven and test for doneness by pulling on the blade bone in the center of the roast. If it removes easily and the pork is pull-apart tender, then it is done. Remove the pork from the pan and, using two forks, tear apart the meat into a pile of pulled pork. Add some of the sauce into the meat. Wrap in aluminum foil to keep warm.
Sweet Potato Waffle
  1. Preheat the waffle maker.
  2. In a large mixing bowl, add the sweet potato waffle mix, water and baked sweet potato. Mix well. Add chopped herbs and mix.
  3. Spray the waffle maker with butter and pour the mixture into the mold. Cook according to appliance directions; remove the waffles and keep warm for serving.
Soppin' Sauce
  1. In the roasting pan used to cook the pork, place the pan drippings on the stovetop and turn the heat to medium-high. Remove any fat from the pan drippings. Add the jar of Honey Bacon marinade and stir to incorporate. Add the tomato paste and let dissolve. Bring the liquid to a boil; reduce to simmer and cook for 10 minutes. Taste for seasoning and adjust if necessary. Move the sauce to a container and keep warm.
  1. In a large mixing bowl, add the cabbages along with the carrot, bell pepper and onion. Stir to distribute evenly.
  2. In a large bowl, add the mustards, sugar, vinegar, cream and yogurt. Whisk while slowly drizzling in the olive oil. Add salt and pepper to taste.
  3. Add the dressing to the slaw mixture and stir to incorporate evenly. Cover and refrigerate for at least one hour.
  4. For serving, on a large platter add the sweet potato waffles, top with a generous portion of pulled pork, and spoon over more of the sauce. Top with the slaw mixture. Serve with ice-cold beer and more sauce on the side.
Use any size Cajun Injector or buy the commercial size Fat Boy here. All of the Cajun Injector marinade products can be purchased online. I use the boat-style waffle maker, but a Belgian-style or regular waffle maker works as well. And the Bruce's Sweet Potato Waffle Mix can be bought on Amazon. I had my butcher trim most of the fat cap off an 8-pound bone-in Boston pork butt -- perfect for this sandwich. I usually brine pork overnight but with this injected marinade, it is not necessary. I serve this sandwich open face with the pork and slaw piled high. It’s messy, but isn’t most everything this good?
Recipe by Acadiana Table at