5 from 1 vote
Straight on, landscape shot of three Raspberry BBQ Pulled Pork Sandwich with fresh raspberry salsa and onion rings on wood board with a basket of onion rings and beer bottles blurred in the background.
BBQ Pulled Pork Sandwiches {with Raspberry Salsa & Onion Rings}
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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!

Course: Lunch, Sandwich
Cuisine: Asian
Keyword: BBQ, Easy, pork, pulled pork, raspberry, salsa, Summer
Servings: 4
Calories: 685 kcal
Ingredients
  • 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
  • Salsa:
  • 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*
Instructions
  1. 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.
  2. 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.
  3. Prepare the pork and onion rings according to package instructions.
  4. 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.
  5. 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!
Recipe Notes

*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!

Nutrition Facts
BBQ Pulled Pork Sandwiches {with Raspberry Salsa & Onion Rings}
Amount Per Serving
Calories 685 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 9g56%
Cholesterol 126mg42%
Sodium 684mg30%
Potassium 788mg23%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 5g6%
Protein 44g88%
Vitamin A 315IU6%
Vitamin C 22.8mg28%
Calcium 120mg12%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.