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Pulled Pork Chef Pack - Open-Faced Pulled Pork Sandwich
By Thrive Life · 4 servings
prep time
cook time
A quick and savory sandwich! by Todd Leonard CEC
Print recipe
Ingredients
- 1 tbsp. Garlic, minced
- 2 tbsp. THRIVE Butter
- 1 c. THRIVE Pulled Pork - Freeze Dried
- 1/3 c. THRIVE Onion Slices - Freeze Dried
- 1/2 c. THRIVE Red Bell Peppers - Freeze Dried
- 2 tbsp. THRIVE Green Chili Peppers - Freeze Dried
- 1/2 tsp. THRIVE Chefs Choice
- 3 c. Water
- 1/3 c. THRIVE Espagnole (Savory Beef Gravy)
- Bread
- 1 can THRIVE Country White Dough Mix pantry can
- 1 pkg. Instant Dry Yeast
- 1 c. + 2 tbsp. Water
- Loaded Mashed Potatoes - see recipe from kit
Directions
- Make loaded mashed potatoes as recipe directs.
- Make bread according to can directions. (or use bread on hand and make Thrive bread at your convenience) For the pulled pork gravy, saute garlic in butter until caramelized.
- Simmer for 3 minutes. Add in espagnole and barbecue sauce and allow to simmer until thick and saucy.
- Once bread is made slice into 4-6 thick 1-2 inch slices. Spread butter on bread and grill in pan until golden brown on both sides.
- Add loaded mashed potatoes to the top of the pan fried bread and then top with the BBQ pork gravy. Enjoy.