RENO, Nev. (KOLO) – Reno Recipes’ chefs Jonathan Chapin and Daryl Butterfield made brioche pulled pork pineapple slaw sandwiches. In this week’s episode, they invited fellow chef, Hanalei Souza, and the author of the 2021 book, “Nice Work, Boys.”
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Ingredients:
- Brioche buns
- Butter (softened)
- Prepared pulled pork
- Roasted garlic (mashed into a paste)
- Grated Havarti
- Grated Jarlsberg
- Green cabbage, thinly sliced
- Fresh pineapple, small diced
- Mayonnaise
- Salt and pepper
- Pickled peppers
- Fresh tomatoes, sliced
- Ponderosa pepper relish
Directions:
- In a mixing bowl, combine sliced cabbage and diced pineapple.
- Fold in mayonnaise until lightly coated and season with salt and pepper to taste.
- Refrigerate for at least 20–30 minutes to let the flavors come together.
- In a sauté pan over medium heat, warm the pulled pork, add roasted garlic and mix thoroughly; season with salt and pepper…