Open Face Pulled Pork Sandwich on a Portabella Mushroom Bun topped with Grilled Pineapple, Crunchy Slaw, & Sweet 'n Smoky Popcorn

  • PHOTO COURTESY OF ANN WAYNEAnn Wayne made Pulled Pork Sandwich on a Portobello Bun topped with a Crunchy Slaw & Sweet 'n Smoky Popcorn for the third challenge in the 2019 Cook of the Week Challenge.

    PHOTO COURTESY OF ANN WAYNEAnn Wayne made Pulled Pork Sandwich on a Portobello Bun topped with a Crunchy Slaw & Sweet 'n Smoky Popcorn for the third challenge in the 2019 Cook of the Week Challenge.

 
Posted10/23/2019 6:03 AM

Serves 4

Prep Time - 15 minutes

                                                                                                                                                                                                                       
 

Total Cook Time - 30 minutes

Pulled Pork

1 Tablespoon olive oil

1/2 onion, chopped

3 cloves of garlic, chopped

1 1/2 pound package of Al Pastor Pork Slices from Grecian Delight, thawed

1 cup Dr.Gillerson's Burger Elixir

1 Tablespoon smoked paprika

1 can sliced pineapple rings, drained and reserve the pineapple juice

4 Large Portobello Mushrooms from Jewel/Osco, gills scraped and removed

salt and pepper to taste

Sweet 'n Smoky Popcorn

1 stick of butter

1/2 cup brown sugar

1 Tablespoon smoked paprika

4 cups Smartfood Smart 50 Popcorn with Sea Salt (provided by Andigo Credit Union)

Slaw

1 lime, zest and juice

1/2 cup mayonnaise

1 Tablespoon sugar

salt and pepper to taste

2 cups purple cabbage, shredded or 1 package of store coleslaw mix

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2 cups carrots, shredded

1 jalapeño, sliced with no ribs or seeds (the heat is in the ribs & seeds. Add it if you want it spicy)

4 green onions/scallions, sliced

handful of fresh cilantro, chopped

salt and pepper to taste

Spicy Mayo

1/2 cup mayonnaise

2 Tablespoons Dr.Gillerson's Burger Elixir

Directions:

For Pulled Pork

Heat a medium size pan over medium high heat. Add olive oil and brown the onions. Add the garlic and cook an additional 1-2 minutes while stirring to avoid the garlic to burn. Add the Al Pastor Pork Slices from Grecian Delight, Dr.Gillerson's Burger Elixir, smoked paprika, and 1/2 cup of reserved pineapple juice. Stir to combine and bring to a boil. Once at a boil, cover and then lower the heat to simmer. Cook for 20 minutes. Stir occasionally. If the sauce is too thick, add more pineapple juice to thin to consistency of your liking.

For Popcorn

While the pork is cooking make the sweet 'n smoky popcorn. Line a cookie sheet with parchment paper. Put popcorn in a large mixing bowl. Melt butter in a small pot over medium heat. Add brown sugar and smoked paprika and stir with a spoon until combined. Bring the mixture to boil, reduce heat to simmer and continue cooking and stirring for 2 minutes. Pour the butter mixture over the popcorn and immediately toss until the popcorn is completely covered. Put the popcorn on cookie sheet and spread into a single layer. Let cool.

                                                                                                                                                                                                                       
 

For Slaw

In medium size bowl, whisk together lime zest, lime juice, sugar, and mayonnaise. Add cabbage, carrots (or package of coleslaw mix from grocery store), jalapeño, scallions, and cilantro and mix well. Chill until ready to serve.

For Grilling Portobello Mushrooms & Pineapple Slices

Heat grill pan over medium high heat. Grill mushrooms starting with caps down. Cook 5 minutes on each side until browned and grill marks appear. Season with salt and pepper. At the same time grill the pineapple slices, 2 minutes per side until grill marks appear.

For Spicy Mayo

Mix mayonnaise and Dr.Gillerson's Burger Elixir together in a small bowl and pour into a squeeze bottle.

To Serve

Drizzle the spicy mayo onto a plate. To make the sandwich, stack ingredients in the following order: portobello mushroom, pulled pork, grilled pineapple, scoop of slaw, popcorn. Secure with toothpick and garnish with additional fresh cilantro and popcorn. This beautiful open face sandwich should be eaten with a fork & knife!

Ann Wayne

Recipes are unedited

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