Pulled Pork Chaffle Sandwich w/ Ranch Slaw

 This receipe was taken from https://www.instagram.com/ketomadesimple/

Course Main Course Cuisine American Keyword Chaffle   Prep Time 4 minutes Cook Time 15 minutes   Servings 2 servings (2 chaffles)  Calories 295kcal  Author Culinary Lion 

• 1 cup Shredded Cheddar Cheese
• 2 Eggs
• 1/2 tsp BBQ Rub
• 1/4 tsp Baking Powder

• Combine ingredients well then scoop out a 1/4 cup and pour into bottom of the waffle maker, cook for about 5 minutes per waffle 
• For extra crispy waffles cook 7-8 minutes 

Serving: 2g | Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 223mg | Sodium: 414mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 836IU | Calcium: 471mg | Iron: 2mg 

Course Condiment, Side Dish Cuisine American Keyword Ranch Slaw   Prep Time 10 minutes   Servings 8  Calories 51kcal  Author Culinary Lion 

• 1 lb Shredded Coleslaw Mix
• 1/4 cup Ranch 
• 2 tbsp Apple Cider Vinegar
• 1/2 tsp Real Salt

• Combine all ingredients in a Mixing bowl and chill for 30 minutes before serving 

Serving: 4oz | Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 238mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg     Print  Pin  

Course Main Course Cuisine American, BBQ Keyword Pork   Prep Time 10 minutes Cook Time 8 hours   Servings 14  Calories 228kcal  Author Culinary Lion 

• 5 lb Pork Butt
• 1/4 cup BBQ Rub
• 2 tbsp yellow Mustard
• 1/2  cup Alternasweets BBQ Sauce

• Brush  mustard on all surfaces of pork butt then season with bbq rub. don't  actually rub the seasoning in. pat the rub if necessary but try to keep  the rub evenly distributed over the meat 
• Set  smoker to 250 degrees F. Smoke the pork uncovered until the meat has  stalled around the 4 our mark, then wrap tightly in butcher paper and  continue to cook until you reach an internal temperature of 205 degrees  F. 
• Let  Pork Rest for at least 1 hour before pulling. once its time to shred,  use 2 forks to pull the meat apart then add bbq sauce and serve. 

Serving: 5oz | Calories: 228kcal | Carbohydrates: 1g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 131mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg