Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I was going to make these sliders, but I think they are better eaten with only one waffle after all.
When we made last week’s savory cornbread waffles, the breakfast part was great. But my original idea had been to make them into a savory dinner dish.
It’s hard to believe that was more than a week ago now. As you may have noticed, there have been fewer blog updates in the past week and a half or so. I’ve been busy! Work is busy, life is busy, and sometimes the blog has to wait. And you know what? It’s fine! Balance is key in life.
Want to know what I balanced things out with? CHEESE AND BEER. I’m going to call it a cleanse and market it.
We spent the weekend in glorious Madison, WI spending time with Dave’s amazing little sister Caitlin, who just graduated from UW. She’s going to be a professional candy maker now. I’m so proud.
We had such a great time seeing the sights of Madison and eating so much cheese and beer. But it’s time we come home and be in our routine again. Hopefully that routine features an increased amount of this amazing yet simple pulled pork.
4 cups shredded green cabbage (about a half head)
2 carrots, finely shredded
6 Tbsp. mayonnaise
1.5 Tbsp. tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
1-3 lb. pork shoulder roast
1/2 cup brown sugar
1 tsp. cayenne pepper
liberal salt and pepper
You will also need 1/2 recipe of the savory cornbread waffles I mentioned earlier. Personally I think this recipe will be best if the waffles are leftover so they can dry out just a little.
For the pulled pork:
Preheat the oven to 225 degrees. Mix together the brown sugar and cayenne pepper and rub evenly over the pork shoulder. Drizzle with a few shakes of liquid smoke. Wrap in aluminum foil, then place inside a large ceramic baking dish. Cook for about 8 hours, or until the internal temperature reaches 160 degrees. At that point, remove it from the heat but allow to rest until the temperature reaches 165. Then, shred using a couple of forks.
For the coleslaw:
Toss all ingredients together in a large bowl. Allow half an hour for the flavors to meld if possible.
When the pulled pork is done, toast up the waffles just a bit until they are warm and a little crispy. Top with coleslaw and pulled pork. I also recommend adding hot sauce. Of course.