Tony Roma’s Pulled Pork Sandwich with Grilled Pineapple Salsa

A little a sweet and a lot of savory! We hope you enjoy this recipe.

Ingredients

• 4 slices peeled fresh pineapple, cut about ¼ inch thick
• 1 small red pepper, halved and seeded
• 1 small poblano pepper, halved and seeded
• ½ sweet onion, cut into ½ inch rounds
• 1 jalapeno pepper, seeded and finely chopped
• 1 tbsp. chopped fresh cilantro
• 1 juicy lime
• Drizzle olive oil
• Salt and freshly ground black pepper to taste
• 1 pkg Tony Roma’s Pulled Pork 1 lb, 454 g
• 4 hot dog/sausage buns

Instructions

Preheat grill to medium-high (about 450°-500°F).

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 approximately 4 oz of Tony Roma’s Pulled Pork and top each with a tablespoon or two of grilled pineapple salsa. Serve immediately.

Serves 4