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BBQ Pulled Pork Banh Mi Burger with Pickled Veggies

BBQ Pulled Pork Banh Mi Burger with Pickled Veggies

Ingredients

  • 1 ea.
    Chef's Line® Traditional Hamburger Bun
  • 3 oz.
    Chef's Line All Natural* Smoked Pork Butt
  • 4 oz.
    Monarch® Umami Wing Sauce
  • 4 oz.
    Monarch Hickory BBQ Sauce
  • 1.25 c
    Rice Wine Vinegar
  • .75 c
    Water
  • .25 c
    Sugar
  • 1 tsp.
    Kosher Salt
  • 1 c ea.
    Radish, Carrot, English Cucumber and Red Onion, julienned
  • .5 c
    Fresh Jalapeño, thinly sliced

Preparation

  1. Heat vinegar, water, sugar, and salt in small pot and heat until sugar and salt are dissolved. Place Julienned veggies into heat-safe container and pour vinegar mixture over the top. Hold in refrigeration. Let sit 12-24 hours for maximum flavor. 
  2. Mix Umami Wing Sauce and BBQ Sauce, place into squeeze bottle and hold. 
  3. Heat Smoked Pork Butt according to package directions. Shred and hold warm. 
  4. Toast bun on flat top. Place shredded Smoked Pork Butt on bottom bun, top with BBQ sauce, and pickled veggies; replace top bun. 

Recipe By Chef Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens

Serves 1

*No artificial ingredients. Minimally processed.