Pulled Pork, Cheese and Corn Jaffles
An easy meal the family will love, that’s perfect for using up any pulled pork leftovers. Plus an added bonus... Scottsdale Pork offers 2 different flavours of pulled pork! Check out our Artisan range
15 minutes
6 minutes
4 people
Ingredients
- 2 cups (300g) pulled pork - flavour of your choice (see links to recipes below)
- Pulled Pork Shoulder Carolina Style
- Pulled Pork Shoulder Memphis Style
- 125g can corn kernels, drained
- 2 tablespoons tomato ketchup + extra to serve
- 8 slices soft white thick-sliced bread
- 75g spreadable or softened butter
- 1 1/3 cups shredded mozzarella or pizza cheese
Method
- Preheat a jaffle maker. Combine pulled pork, corn and tomato ketchup in a bowl.
- Spread bread on one-side with butter. Place bread, butter-side down, in the jaffle maker.
- Sprinkle bread with half of the cheese. Top each with ½ cup pulled pork mixture.
- Sprinkle with remaining cheese. Top with remaining bread, butter-side up.
- Cover with the press and cook for 5-6 minutes until golden and hot. Serve jaffles with extra tomato ketchup.