Name: Al Pastor-Style Pulled Pork & Pepper Jack Melt
Yield: 4 servings
Ingredients: Quick Pickled Pineapple, Red Onion & Jalapeño; 1 Imperial Fresh jalapeño pepper, sliced; 1 medium Imperial Fresh red onion, thinly sliced; ¼ small Imperial Fresh pineapple, peeled, cored, and thinly sliced crosswise; 1 cup Sysco Classic distilled white vinegar; ¼ cup Sysco Classic granulated sugar; ½ tsp. Sysco Classic kosher salt; Aleppo Pepper Pipian Verde; ½ cup pepitas; 2 Imperial Fresh garlic cloves, chopped; 2 Imperial Fresh tomatillos, chopped; 1 Imperial Fresh jalapeño pepper, chopped; ½ small Imperial Fresh white onion, chopped; 2 Tbsp. Arrezzio Imperial olive oil; ½ tsp. Sysco Imperial McCormick Aleppo pepper flakes; ½ tsp. Sysco Classic kosher salt; ¼ tsp. Sysco Imperial ground cumin; ¾ cup packed cilantro; Al Pastor-Style Pulled Pork; 1½ lb. Butcher's Block pulled pork; ⅓ cup canned pineapple juice; ½ Tbsp. dried oregano; ½ Tbsp. garlic powder; 1 tsp. annatto powder; 1 tsp. chipotle powder; 1 tsp. Sysco Imperial fresh ground black pepper; 1 tsp. Sysco Imperial ground cumin; Yuca Frita; 2 lb. yuca, peeled and cut into 1 x 3-inch batons; For Serving

Mashups are all the rage right now. A cross between Mexican and Southern barbecue? Check! How about a cross between a street taco and a cheesy sandwich? Check! Complex, meaty and spicy flavors come together in this one-of-a-kind dish.

Directions

For the Quick Pickled Pineapple, Red Onion & Jalapeño

Place jalapeño pepper, onion, and pineapple in a bowl.
Heat vinegar, sugar, salt, and 1 cup water to a boil in a saucepan over high heat; remove from heat and cool slightly.
Pour vinegar mixture over jalapeño pepper, onion, and pineapple.
Refrigerate in an airtight container at least 2 hours or up to 6 days. Makes about 2½ cups.

For the Aleppo Pepper Pipian Verde

Roast pepitas on a sheet tray at 400°F until fragrant and golden brown, about 8 minutes.
Toss garlic, tomatillos, jalapeño pepper, onion, 1 tablespoon oil, pepper ﬂakes, salt, and cumin in a bowl; transfer to a hotel pan and roast at 400°F until very tender and lightly caramelized, about 50 minutes; cool slightly.
Pulse pepitas in a food processor to ﬁne crumbs. Add garlic mixture and cilantro; purée. With processor running, slowly drizzle in remaining 1 tablespoon oil to emulsify.
Refrigerate in an airtight container up to 6 days. Makes about 1¼ cups.

For the Al Pastor-Style Pulled Pork

Toss all ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about 3 cups.

For the Yuca Frita

Heat yuca and 2 quarts salted water to a boil in a saucepan over high heat; reduce heat to medium and simmer until yuca is tender, about 10 minutes.
Drain and pat dry with paper towel; refrigerate in an airtight container up to 6 days. Makes about 3 cups.

For Serving

Heat pork on ﬂat-top griddle over medium heat until it starts to caramelize, about 6 minutes, turning once.
Top with 2 slices cheese and cook until melted, about 2 minutes.
Brush 1 side of 2 bread slices with butter; place buttered side down on ﬂat-top.
Top 1 slice of bread with a portion of Aleppo Pepper Pipian Verde and pork and cheese; cook until golden brown, about 5 minutes.
Top cheese with a portion of each tomato, Quick Pickled Pineapple, Red Onion, & Jalapeño, and remaining slice of bread.
Deep-fry a portion of yuca in vegetable oil at 350°F until golden brown and crisp, about 6 minutes; sprinkle with salt.

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Al Pastor-Style Pulled Pork & Pepper Jack Melt

Ingredients

Quick Pickled Pineapple, Red Onion & Jalapeño

Aleppo Pepper Pipian Verde