Cheesy Pulled Pork Jaffle with Pineapple Salsa

Jaffles, are a satisfying comfort, especially in winter. But, this jaffle is ultra indulgent, filled with pulled pork and made extra cheesy. We paired it with a seasonal pineapple salsa to balance out that rich pulled pork. Use leftover pork from a pork roast, and made it super cheesy with cheddar and mozzarella, plus a homemade BBQ sauce. What makes this even more indulgent? The fresh Food Lover’s Ouma brood! Sound a little too rich for you? That’s why we’ve got a pineapple salsa, the perfect accompaniment for a sweet pop and a little added crunch!




Prep Time

20 minutes

Cooking Time

30 minutes


For the BBQ Sauce:

  • 125ml (1/2 cup) brown sugar
  • 125ml (1/2 cup) Food Lover’s Tomato Sauce
  • 60ml (1/4 cup) white wine vinegar
  • 30ml (2 Tbsp) Worcestershire sauce
  • 7.5ml (1/2 Tbsp) smoked paprika
  • 1 clove garlic, minced
  • Salt and pepper, to taste

For the Pineapple Salsa:

  • 1/2 pineapple, cut into small cubes
  • 1 small red onion, finely diced
  • 1 large tomato, finely diced
  • 10ml (2 tsp) coriander, finely chopped
  • Zest and juice of 1 lime

For the Jaffles: 

  • 250ml (1 cup) leftover pork roast, pulled
  • 80ml (1/3 cup) BBQ sauce 
  • 45ml (3 Tbsp) butter, softened  
  • 8 slices Food Lover’s Market Ouma Bread 
  • 250ml (1 cup) Food Lover’s Medium Fat Yellow Cheddar  
  • 250ml (1 cup) Food Lover’s Mozzarella  
  • Salt and pepper, to taste  


For the BBQ Sauce:

  1. Combine all the ingredients in a small saucepan and cook on medium heat until the sugar has dissolved, and the sauce has thickened.
  2. About 8 – 10 minutes. Place the sauce into a jar and allow to cool. Refrigerate what you don’t use.
  3. For the Pineapple Salsa:

    1. Combine all the ingredients together in a large mixing bowl and set aside for later.
    2. For the Jaffles:

      1. In a medium sized bowl, combine the pulled pork and BBQ sauce together until well mixed and set aside. 
      2. Butter the bread slices and lay half of them on a tray, butter side down.
      3. On the bread slices with the butter side down, place the cheeses, pulled pork, and seasoning and top with the other half of the bread placing it with the butter side up.
      4. Place each sandwich in a jaffle iron and heat each side over a medium flame for 3 – 5 minutes or until golden brown. Make sure to open the jaffle iron and check the jaffle every few minutes to ensure it is not burning.
      5. Serve hot with the pineapple salsa and enjoy.