Pulled BBQ Pork on a Roasted Corn Jalapeno Waffle

2 pounds pork shoulder

2 tablespoons kosher salt

1 tablespoon black pepper

2 cups water

Waffles

4 cups prepared waffle batter (your favorite mix made with buttermilk instead of milk)

1 cup fresh sweet corn kernels

1 jalapeno, seeded and diced fine (or 2 if you like to live dangerously)

⅛ cup roasted and diced chipotle peppers from a small can

Heat oven to 350 degrees.

Season the pork shoulder with salt and pepper and place in a roasting pan. Cook, uncovered, for 30 minutes. Add 2 cups water to the roasting pan, cover with foil and bake another 1½ hours until pork is fork tender.

Remove meat from the pan and reserve the drippings. Once the meat is cool enough to handle, pull it apart using two forks or a pair of metal tongs. Place the pulled pork back in to the roasting pan with the reserved juices and return the pan to a 150 degree oven.

For the waffles: Mix a batch of your favorite waffle batter according to the recipe on the box substituting buttermilk for milk. Add roasted sweet corn, and diced jalapeno to the batter.

Place the roasted chipotle peppers in a food processor and pulse until finely chopped; add to waffle batter and mix until well combined.

Ladle the batter on a hot waffle iron and cook 2 to 3 minutes or until the waffles start to brown. Remove the waffle from the iron and top with 1 cup of pulled pork. Ladle 2 ounces barbecue sauce over the pork and top with fried onion strings. Serve with a mellow coleslaw and crunchy kettle chips.

Serves four to six.

Chef Marc Tromble, Granite City Food and Brewery, Naperville