Combine green and/or red cabbage, pineapple, jalapeno, carrot, mint, and cilantro in a medium bowl; set aside.
Are you a pineapple and pork fan? If so, you're going to want to give this pulled pork sandwich with a homemade pineapple coleslaw a try. Who knows, it might just become a staple in your household!
Servings and Ingredients
|2 c.||red and/or green cabbage, shredded|
|1 ¼ c.||Hy-Vee Short Cuts chopped pineapple|
|1||fresh jalapeno pepper, seeded and finely chopped|
|3 tbsp.||shredded carrots|
|2 tbsp.||fresh mint, chopped|
|2 tbsp.||fresh cilantro|
|2 tbsp.||Gustare Vita olive oil|
|2 tbsp.||fresh lime juice|
|1 tsp.||agave nectar|
|½ tsp.||Hy-Vee salt|
|3 c.||Hy-Vee Hickory House dry pulled pork|
|¾ c.||Culinary Tours craft beer chipotle BBQ sauce|
|6||Hy-Vee Bakery Hy-Waiian hamburger buns, split and toasted|
Things To Grab
- 2 medium bowls
- Microwave-safe bowl
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Whisk together olive oil, lime juice, agave nectar, and salt in another medium bowl. Drizzle over coleslaw mixture and toss to coat.
Combine pulled pork and BBQ sauce in a microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until heated through.
Spoon pork onto bun bottoms. Top with coleslaw mixture and bun tops.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 700mg
- Total Carbohydrates: 49g
- Protein: 15g
Hy-Vee Seasons June 2020