Ingredients

  • 1 onion brioche roll, split
  • 1 tbsp Butter
  • 6 oz Smithfield Pulled Pork
  • ¼ cup Herb Chimichurri (recipe follows)
  • 1 oz goat cheese
  • Pickled Chiles (recipe follows)
  • ½ cup arugula

Herb Chimichurri

  • 4 Tbsp chopped chives
  • 4 Tbsp chopped tarragon
  • 4 Tbsp chopped parsley
  • 4 Tbsp chopped cilantro
  • 6 Tbsp chopped peppadew peppers
  • 2 Tbsp chili flakes
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • Salt and pepper, to taste

Pickled Chiles

  • 2 cups white vinegar
  • ½ cup water
  • 1 Tbsp salt
  • 8 Tbsp sugar
  • 1 cup sliced-in-rounds Fresno chiles
  • 2 cups sliced-in-rounds sweet chiles

Details

Product:

Smoke’NFast Pulled Pork

Meal Course:

Dinner, Lunch

Dish Type:

Sandwich

Preparation

  1. Toast onion brioche bun with butter on flat top.
  2. Warm pulled pork in oven. Remove pork from oven, and toss with Herb Chimichurri, making sure it is fully tossed.
  3. Toss goat cheese with pulled pork and chimichurri mixture.
  4. Place pork and cheese mixture on roll, and top with Pickled Chiles and arugula.

Herb Chimichurri:

  1. Place all ingredients in bowl and stir to combine.

Pickled Chiles:

  1. Boil vinegar, water, salt and sugar for 1 minute
  2. Pour over chiles and let cool
  3. Let sit for 1 day before using