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!
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!