Tangy BBQ Pulled Pork Stacker

Tangy BBQ pulled pork topped with pickled red onion, pickled carrot and a dill tomato relish. Served on a whole grain slider bun with fresh leaf lettuce.

Tangy BBQ Pulled Pork Stacker

Tangy BBQ Pulled Pork Stacker

Ingredients

Serves
10 stackers (1 per serving)

Tangy BBQ Pulled Pork Stacker

2 ½ C (approx. 20 oz.)
10 ea.

WG Slider bun

1 ¼ C (approx. 10 oz.)

Pickled red onion

1 ¼ C (approx. 10 oz.)

Pickled carrot (see sub-recipe)

2/3 C (approx. 5 oz.)

Diced Tomato

2/3 C (approx. 5 oz.)

Diced dill pickle

10 ea.

Lettuce

Pickled Carrot

½ C (approx. 4 oz.)

Carrots

½ C (approx. 4 oz.)

Red onion

1/8 C (approx. 1 oz.)

Vinegar

1 Tbsp. (approx. 0.50 oz.)

Sugar

2 tsp. (approx. 0.25 oz.)

Water

2 tsp. (approx. 0.25 oz.)

Salt

Tomato Dill Relish

1/3 C (approx. 2.5 oz.)

Tomato

1/3 C (approx. 2.5 oz.)

Pickles

Show ingredients

Directions

Tangy BBQ Pulled Pork Stacker

  1. Place pulled pork (in bag) in boiling water until hot.
  2. Whole grain Slider bun should be at room temperature or toasted 350°.
  3. Place 2oz or approximately ½ cup of sauced pulled pork on the bottom bun.
  4.  Place pickled onion and carrot atop the pork followed by the allotted amount of tomato dill relish.
  5. Place one piece of leaf lettuce atop the swiss.
  6. Place top bun and serve.

Pickled Carrot

  1. Julianne red onions. 
  2. Add Slivered carrots and onion to brine.
  3. Let sit for a minimum of 6 hours (preferred method overnight)
  4. Strain and serve.

Tomato Dill Relish

  1. Small dice tomato and pickle 
  2. Fold the tomato and pickle together.
  3. Let chill (preferred method overnight)
  4. Serve.