Block & Barrel Pulled Pork with Baker’s Source Imperial Jalapeño Cheddar Sweet Potato Bun

Directions Print

1. For the pork, in a sauté pan heat up the pulled pork with 2 tablespoons of water and the BBQ sauce. Reserve hot.
2. For the slaw, julienne the apple, slice the red onion, and chop the cilantro. Mix with the cabbage and toss with the mayo and apple cider vinegar. Reserve for the sandwich.
3. For the plate, toast the bun and place 4 ounces of the heated pulled pork on the bottom bun and layer with one slice of the cheddar. Top with the apple slaw and finish with the top bun. Serve with jalapeño chips.