Spicy pulled pork topped with a bright mango-peach salsa, a fried egg and served on a fresh pretzel bun.
Oh my gosh, you guys. This sandwich. This saaaaaaaaaandwich. All I can say is WOW. Kevin took one bite, closed his eyes, groaned, and said, “Can we have this again tomorrow night?” I knew right away it was a keeper. And I had to share it with you. It’s surprisingly quick and easy to throw together and a great way to use up leftovers. Double win.
This sandwich features a spicy, flavorful pulled pork, topped with a bright mango-peach salsa that’s a little bit sweet and a little bit spicy, and finished off with a sunny-side up fried egg — all sandwiched on a buttery, toasted pretzel bun.
It’s perfect for dinner, a triumph for brunch, decadent for lunch, and totally appropriate for breakfast. Basically, you can eat it for any meal of the day. Which is a glorious thing.
It’s also a wonderful way to use up leftover pulled pork. If you’re planning to make our Perfect Pulled Pork recipe for Labor Day — which I highly recommend that you do! — It’s tried and true, and one of our all-time most popular recipes here . Did you know if you Google “pulled pork recipe” ours is one of the first to come up? Even Google loves it! We can’t go anywhere without friends requesting we bring this perfect pulled pork. Anyway, if you’re planning to make it, here’s what you can do if you have leftovers the next day. Make this sandwich. As soon as possible. Swoon!
Pulled pork is one of those things that freezes SO well. We always have some pulled pork in the freezer for those “What are we going to have for dinner??” nights. Here’s how I like to reheat ours.
I thaw it, then add it to a skillet over medium heat, and pour in just enough chicken broth until it’s moistened.
This is about a pound of pulled pork and a cup of broth.
I also sprinkle in a generous heaping of leftover seasoning rub. At least a tablespoon. Let that simmer over medium to medium low heat while you prepare the other ingredients for the sandwich.
Pulled pork on a pretzel bun is a triumph. These soft, delicious, pretzely buns send this sandwich over the moon! I found them at Earthfare, our local “whole foods / health foods” type grocery store, baked fresh from their bakery. I am in love with them. Seriously, I just want to eat them all day.
Especially when they’re buttery and toasty. Arrange the buns on a baking sheet.
Slather with plenty of softened butter.
And place under the broiler of your oven until just brown and toasty. It happens quickly, so keep an eye on them the whole time. Remove and set aside.
Next, we’ll make the eggs. Here’s my quick and easy method for sunny-side up fried eggs with the yellow yolk on top and NO flipping!
Add a pat of butter to a small, non-stick skillet over medium heat.
When the butter gets foamy (like above) crack in an egg.
Cover and cook for 2-3 mins over medium heat. If the yolk starts to turn white and opaque, remove from the pan immediately. Transfer the egg to a plate and place in a warm oven (it should still be warm from broiling the buns) to keep warm while you repeat with the remaining eggs. They’ll still good! Don’t worry! :) You can also cook multiple eggs at the same time, remove to a plate, and cut apart.
As soon as the eggs are done, it’s time to build our sandwich! Start with the bottom bun…
Top with a slice of cheddar cheese.
Add a layer of simmering pulled pork…
Then the top with the fresh-from-the-skillet eggs and mango-peach salsa.
I used this Mango Peach salsa from Sabra.
I love this salsa more than life itself. I love it even more than regular salsa. I’m obsessed. It’s sweet and flavorful and has just a hint of spice that’s absolutely fabulous. It’s glorious on salty tortilla chips, but would also be amazing with sweet cinnamon sugar tortilla chips! It works for everything.
Put it on top of grilled salmon for an easy, 2-ingredient dinner like Maria from Two Peas and Their Pod did. Or put it on top of french bread with hummus and roasted chicken for a quick and easy Bruschetta appetizer like Jenny from Picky Palate did.
And here, it adds the perfect amount of sweet and spice to our perfect pulled pork.
Top everything with that last warm, buttery pretzel bun and you are in sandwich heaven.
*groans*
Now crack that baby open. You gotta try this one guys.
Caribbean Pulled Pork Sandwich
1 lb pulled pork
1 cup chicken broth
1-2 tablespoons Perfect Pulled Pork Dry Rub (or your favorite seasoning rub)
6 pretzel buns (or hamburger buns)
1 stick (8 tablespoons) butter, softened
6 eggs
salt and pepper
6 slices cheddar cheese
1 1/4 cup Sabra Mango Peach Salsa
1. Add pulled pork, broth, and dry rub to a large skillet over medium heat. Stir gently to combine and simmer over medium low heat until heated through and ready to serve.
2. Arrange pretzel buns opened with the inner side facing up on a baking sheet. Slather generously with butter and broil in the oven until just golden and toasted. Remove and set aside.
3. Add a pat of butter to a small, nonstick skillet. When the butter starts to foam, crack in an egg. Season with salt and pepper to taste. Cover and cook for 2-3 mins over medium heat. If the yolk starts to turn white and opaque, remove from the pan immediately. Transfer the egg to a plate and place in a warm, off oven to keep warm while you repeat with the remaining eggs. Alternatively, you can cook multiple eggs at the same time, remove to a plate, and cut apart.
To Build the Sandwich
Add the bottom bun to a plate and top with the following layers:
Cheddar cheese
pulled pork
fried egg
salsa
Top Bun
pulled pork
fried egg
salsa
Top Bun
Makes 6 sandwiches. Serve and enjoy!! :)
