• 1 tsp. olive oil
  • 1 garlic clove, minced
  • 1 Tbsp. brown sugar
  • 1 oz. cider vinegar
  • 1 tsp. Dijon mustard
  • 1 lb. Smithfield Smoke’NFast Pulled Pork
  • 1 oz. very thinly sliced white onion
  • Salt and pepper, to taste
  • 2 oz. soft butter
  • 8 slices sourdough
  • 4 thinly sliced mozzarella slices
  • 4 American-style cheese slices

Green Tomato Soup

  • 1 lb. green tomatoes, cut into large chunks
  • 3 garlic cloves, halved
  • 1 small white onion, cut into large chunks
  • 1 Tbsp. extra virgin olive oil
  • ½ cup chicken stock
  • 2 cups chopped fresh kale
  • 1 tsp. fresh lemon juice
  • ½ Tbsp. chopped fresh basil
  • ½ Tbsp. chopped fresh parsley
  • Salt and pepper, to taste


  1. In sauté pan over medium heat, add olive oil, garlic, sautéing for a minute.
  2. Turn heat to low, and add brown sugar, cider vinegar and Dijon mustard, stirring to dissolve sugar and create a simple sweet-and-sour–type sauce.
  3. Add pulled pork and onions, and cook for 1-2 minutes to warm, seasoning with salt and black pepper. Set aside.
  4. Spread butter on one side of each bread slice, and with buttered-side down, add a slice of each cheese to 4 slices bread.
  5. Add dressed pulled pork to those 4 bread slices, using remaining halves as tops, with buttered-side up.
  6. On griddle or in large pan on medium-low heat, cook sandwiches until golden brown on both sides with thoroughly melted cheese.

Green Tomato Soup:

  1. On sheet tray, toss tomatoes, garlic and onions in olive oil, and roast at 425°F for approximately 30 minutes, turning as needed to cook evenly.
  2. In small pot over medium-low heat, cook chicken stock and kale, covered, for 7-8 minutes until kale is tender.
  3. Combine above with all remaining ingredients except salt and pepper in blender, and blend until smooth; season with salt and black pepper.