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Maple Pulled Pork over Buttermilk Cornmeal Waffles



Maple Pork: – 2 tablespoons Real California butter – 2 lbs. boneless pork shoulder or sirloin, cut into 2-inch cubes – 1/3 cup pure maple syrup – 1/4 cup cider vinegar – 1/4 cup chicken stock – 1 teaspoon dried rosemary leaves – 1/2 teaspoon salt – 3 cloves garlic, minced – 1/2 cup Real California crème fraîche – Snipped fresh chives or green onion tops Cornmeal Waffles: – 1 cup flour – 2/3 cup cornmeal – 1 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1 1/4 cups Real California buttermilk – 3 tablespoons melted Real California butter – 2 tablespoons pure maple syrup – 4 strips cooked maple bacon, coarsely crumbled
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Prep time 20 minutes

Cook time: 1 1/2 hours

Heat butter in a large saucepan over medium-high heat. Add pork and cook for 10 minutes or until nicely browned on all sides. Stir in maple syrup, vinegar, stock, rosemary, salt and garlic. Cover and cook over low heat for 1 1/2 hours or until meat shreds easily with a fork; cover and keep warm.

Whisk together all waffle dry ingredients in a medium bowl, then whisk in remaining ingredients. Cook in a preheated waffle iron until golden brown. Break into triangles and stack on serving plates. Top with pork, crème fraîche and chives.

Makes 6 servings.