PULLED PORK SANDWICH with Grilled Pineapple Salsa
Tony Roma's Recipe
4 slices peeled fresh pineapple, cut about 1/4 inch thick
1 small red pepper, halved and seeded
1 small poblano pepper, halved and seeded
1/2 sweet onion, cut into 1/2 inch rounds
1 jalapeno pepper, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1 juicy lime
drizzle olive oil
salt and freshly ground black pepper to taste
1 (1 lb.)package Tony Roma’s Pulled Pork
4 hot dog buns
Preheat grill to medium-high (about 450 -500 degrees). Grill pineapple, peppers and onions for 4-5 minutes per side until lightly charred and tender. Remove from grill and allow to cool slightly, about 5 minutes. Dice the grilled pineapple, peppers and onions and place in a bowl. Add chopped jalapeno and cilantro and season with a big squeeze of fresh lime juice and a drizzling of olive oil. Season to taste with salt and pepper and set aside.
Heat Tony Roma’s Pulled Pork as per package instructions. Toast buns. Fill each bun with about 4 ounces of Tony Roma’s Pulled Pork and top each with a tablespoon or two of grilled pineapple salsa. Serve immediately.