Grinders, subs, sandwiches – whatever you call them, this is sure to be your favorite! We’ve created a curried maple and cardamom spiced pulled pork sandwich. Then we topped it with a rosemary garlic feta mixture and our Honeycrisp Apple Salsa. It’s finished off with a cilantro slaw. This recipe is sure to be one everybody loves!
Honeycrisp Apple Salsa Pulled Pork Grinder
We reinvented the pulled pork sandwich with our fall inspired Honeycrisp Apple Salsa Pulled Pork Grinder recipe. You’ll love these flavors!
4
servings15
minutes20
minutesIngredients
1 1/2 pounds pulled pork, fully cooked and non-sauced
3/4 cup vegetable stock
2 teaspoon yellow curry powder
1/8 teaspoon ground cardamom
1 1/2 teaspoon granulated garlic
1/2 teaspoon cayenne pepper
1 1/2 teaspoon granulated onion
Rosemary, chopped fine
3/4 teaspoon salt
4 tablespoons real maple syrup
4 hoagie buns
2 tablespoons butter
1 1/2 cups cabbage coleslaw blend
3/4 cup coleslaw dressing
6 tablespoons cilantro, chopped finely
3/4 cup crumbled feta cheese
Directions
- Preheat oven to 375º.
- In an oven-safe pan, add the fully cooked pulled pork, vegetable stock and all the spices. Cover and cook for 18-22 minutes, or until internal temperature reaches 160º. Keep pork hot for use.
- Spread a thin layer of butter on each side of the hoagie buns. In a large pan, toasted the buns until golden brown. Set aside.
- In a medium mixing bowl, combine the shredded cabbage coleslaw blend, coleslaw dressing and chopped cilantro. Mix well.
- Place dressed coleslaw on the bottom bun, then top with hot pulled pork. Add crumbled feta cheese, Honeycrisp Apple Salsa and top bun.
- Cut sandwich on a bias, and serve immediately.
