Easy, succulent, juicy Farm Rich Smokehouse BBQ pulled pork topped with melted pepper jack cheese; sweet, fresh raspberry salsa and creamy, tangy cilantro-lime aioli. All piled high in a hamburger bun. These Pulled Pork Sandwiches are an explosion of epic flavors and perfect for summer!Hi, friends!
My name is Cheyanne and I’m a hoarder. (<– Did I just catch you off guard?)
I purchase and hoard all the summer produce the land has to offer… and I’ve got no shame in my game.
I’m not talking about an extra pint or pound of a little somethin’-somethin’ fresh and in season. No no no. That’s not a problem… that is a blessing in disguise.
I’m referring to my possession of an abundance of produce, specifically fruit. Like, I open my fridge and fresh fruit spills out. Well, to be honest if you open my freezer it is entirely possible fruit will fall out of there too.
… Don’t look at me like that.
I freeze the extras for smoothies, ice cream, popsicles and drinks. Just so you know, frozen fruit makes excellent ice cubes. Try it sometime.But, do you know what’s really scary? This excess fruit and produce thing is a trending problem among food bloggers. I’ve seen numerous friends write about their naughty little addiction. So if you happen to go to your local market and notice the fruit supply is nil, chances are pretty good that a food blogger lives nearby.
I’m thinking as a whole we should go on the show Hoarders and expose our problem.
With all my stockpiling, creativity has become a necessity. I mean, I MUST use all the fruit before it goes bad. I am a hoarder, I am not a waste-r.
But today’s recipe isn’t just about my undying love for fruit and salsas, it is also about delicious convenience and Summer Celebrations: Red, White, and #BBQ. I am sure most of you have a delish recipe for pulled pork in your back pocket. But, if you are anything like me, there are some days when you just don’t feel like busting out your slow cooker or waiting hours for succulent, tender pulled pork.
I mean, it is summer! We are all guilty of being lazy when it’s hotter than the devil’s armpit outside.
Well, thanks to Farm Rich Smokehouse, you can have your pulled pork and be lazy too. BBQ pulled pork that is ready in a matter of minutes? Can I get a woot woot?!
Their frozen line of high quality, real BBQ meats are hickory smoked for 8-10 hours in real smokers, right in Tennessee where BBQ was made famous. Their meats are gluten free, contain no artificial ingredients and come in a variety of flavors from the pulled pork I used here, to beef and chicken.
As for taste, their BBQ Pulled Pork is smoky, sweet n’ spicy and shredded to perfection.
Aaaaand, their pulled pork also happens to make some seriously scrumptious sandos. High five!BBQ Pulled Pork Sandwiches with Raspberry Salsa & Onion Rings
Juicy, shredded, easy, peasy Farm Rich Smokehouse BBQ Pulled Pork
Slightly spicy, perfectly melted pepper jack cheese
Fruity, tart, naturally sweet, fresh raspberry salsa
Crunchy, salty onion rings (<– Pssst. Farm Rich makes some mean onion rings too!)
Creamy, tangy, herbaceous cilantro-lime aioli
ALL piled high on a toasted, carb-a-licious hamburger bun
= Explosion of epic flavors like whoa. Seriously, sensational sammie in da house!
You should click here to find a store near you that carries Farm Rich Smokehouse products and get on this… like, yesterday. (I got mine at Food Lion, AKA Narnia as Boy and I call it)
- 1 (20 ounce) package of Farm Rich BBQ Pulled Pork was enough for me to make 6 sandwiches, and I stacked mine pretty high. If you like your sammies piled so high that you need to unhinge your jaw to eat it, you will only have enough for 4. And, if you are a normal person, you can probably stretch the package to get 8 sandwiches.
- The aioli can be made in advance and stored, covered in the refrigerator for up to 3 days. You will need to give it a good whisk before serving. The aioli makes an excellent dip for the onion rings, so I highly recommend you make extra.
- The salsa can be made in advance, but it tastes best if eaten within a couple hours of being made. The recipe below calls for agave or sugar, which should be added to taste. I used about 1 tablespoon of agave in my raspberry salsa, but I suggest you make the salsa without any sweeter and then adjust to taste.
So, what are you waiting for?! Pick up some Farm Rich Smokehouse Pulled Pork and get on this bodacious BBQ Sandwich. Your face and your taste buds will thank you. And then you will thank you, because this is oh sooo eeeezzzz!
Until Thursday friends, cheers – to convenient food that doesn’t sacrifice flavor.
P.s. – You can submit your own Smokehouse BBQ recipe or hack with photos for the chance to win some amazing prizes, including a trip to Lexington, the BBQ Capital of the world, to attend the BBQ Festival in October! For details and to enter, click here.
P.s.s. – Since everyone is a fan of coupons, you should sign up for Farm Rich Loyalty Club so you can be notified of any spectacular savings!
Disclosure: This post is sponsored by Farm Rich Smokehouse BBQ. However, all opinions are my own. Thank you for supporting the brands that make No Spoon Necessary possible! #99DaysOfBBQ
Easy, succulent, juicy Farm Rich Smokehouse BBQ pulled pork topped with melted pepper jack cheese; sweet, fresh raspberry salsa and creamy, tangy cilantro-lime aioli. All piled high in a hamburger bun. These Pulled Pork Sandwiches are an explosion of epic flavors and perfect for summer!
- 1 (20 ounce) Package FarmRich Smokehouse Pulled Pork BBQ
- Onion Rings (your favorite recipe or frozen)
- Pepper Jack Cheese – sliced
- Hamburger Buns
- Cilantro Lime Aioli:
- ¾ Cup Mayonnaise
- 1 Clove Garlic – peeled
- ½ Cup Cilantro Leaves , lightly packed
- 1 Jalapeno – seeded, ribbed and roughly chopped
- ½ Lime – juiced, (about 1 TBS)
- Salt and Pepper , to taste
- 6 ounces Fresh Raspberries , rinsed (about 1 ½ cups)
- ¼ Cup Red Onion – finely diced
- 1 ½ TBS Cilantro – finely chopped
- 1 ½ TBS Mint – finely chopped
- 1 Jalapeno – seeded and finely chopped
- 1 TBS Lime Juice
- Pinch Kosher Salt
- Fresh Ground Pepper , to taste
- Sugar or Agave , optional to taste*
- Make the aioli: In the bowl of a small food processor add the garlic, cilantro, jalapeno, lime juice, ¼ teaspoon salt and a pinch of pepper. Process until ingredients are finely chopped. Add in the mayonnaise and process until smooth. Taste and adjust for seasoning with salt and pepper. Set aside in the refrigerator until ready to use.
- Make the salsa: Coarsely chop the raspberries and toss them with the onion, cilantro, mint and jalapeno. Stir in lime juice and salt. Taste and adjust for sweetness with sweetener. Cover and set aside in refrigerator until ready to use.
- Prepare the pork and onion rings according to package instructions.
- Preheat broiler to high and adjust oven rack to top third position. Place bottom buns on a sheet pan and top each with pulled pork. Top with a slice of cheese and place under the broiler. Broil for 1-2 minutes or until cheese has melted. Remove from oven.
- Assemble sandwiches: Add a few heaping tablespoons of raspberry salsa to the top of each sandwich. Top with a few onion rings. Generously spread cilantro-lime aioli on top bun and sandwich together. Enjoy!
*Aioli can be made up to 3 days in advance and stored, covered, in the refrigerator.
*Salsa is best if eaten within a couple hours of being made. The salsa should be sweetened to taste. I recommend making the salsa without any sweetener and then add it, 1 tablespoon at a time, to taste.
*Nutritional Information does not include onion rings!
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