BVQ Pulled Pork Sandwich with Cheese and Jalapeno Slaw

This recipe was developed by chefs at the University of Iowa during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 1

Ingredients

5 Ounces Barvecue Naked Pulled BVQ
4 Ounces Sweet Baby Rays
1 Hamburger Bun
1 Ounce Moocho cheese
1.3 Ounces Green cabbage, shredded
.6 Ounces Vegan Mayo
1 Teaspoon Apple cider vinegar
.4 Ounces Carrots, shredded
.2 Ounces Jalapenos, minced
.6 Ounces Agave nectar
Dash of Salt, kosher
Dash of Celery seed
Dash of Mustard powder
Dash of Black pepper, fine
2 Teaspoons Parsley, Italian, chopped

Preparation

1. Mix Barvecue Pulled BVQ with BBQ sauce. Heat until warm.
2. Mix cabbage with vegan mayo, vinegar, carrots, agave, jalapenos, salt, pepper, celery seed, parsley, mustard powder and black pepper.
3. Place Moocho cheese on top and heat in oven until cheese begins to melt.
4. Place the BVQ and cheese on bun and top with slaw.