Barvecue Carnitas and Pineapple Salsa Sandwich

This recipe was developed by Chef Adonis Combs at the University of Dayton during one of our product trainings.

Servings: 4
Serving size: 1 sandwich

Ingredients

10 oz. Barvecue Naked BVQ Carnitas
8 slices GF bread/buns
1/2 cup pineapple, small-diced
1/3 cup red onion, small-diced
1/3 cup tomato, diced
1/4 cup cilantro, fresh
1/4 cup parsley, fresh
4 Tbsp. lime juice
1.5 tsp. salt
Dash of pepper
1 tsp. RC Fine Foods GF Vegan Demi-Glace Sauce Mix
1/4 cup water

Preparation

1. In a mixing bowl, add in the fresh diced pineapple, tomato, onion, cilantro, and parsley. Give these a gentle toss.
2. Add in the seasonings and lime juice. Toss this to completely mix and coat the items. Set mixture aside to marinate until ready for use.
3. In a sauce pot, place the water and the Barvecue shreds, and heat on medium-high heat.
4. Add in the demi-glace and stir to combine, creating a light sauce. Bring this mixture to a temp of 165 degrees.
5. Toast the bread or bun, and place on a plate.
6. Build the sandwiches from the bottom to top as follows:
   1. Bottom bun or slice of bread
   2. 1/4-1/3 cup of Barvecue
   3. 2-3 Tbsp. of pineapple salsa
   4. 1 Tbsp of salsa liquid (to increase moisture and flavor)
   5. Top bun or slice of bread
7. Serve with more salsa and tortilla chips, if desired.