Chef Nakita's “S5” Spicy Smoked Sliced Swine Sammie

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1 1/3 lb Smoked Pork Tenderlion sliced thin

4 Brioche Hamburger Buns

4 slices of pepper jack cheese

½ onion, thin sliced

½ green pepper, thin sliced

1/3 cup jalapenos

BBQ sauce

Thousand Island Dressing

Pinch of Garlic

Salt and pepper to taste


½ lb coleslaw


In a medium frying pan sauté the butter, pepper, onion, jalapenos, a pinch of salt, pepper, and garlic on medium heat until the peppers and onions become soft and the onions transparent. In a separate medium frying pan turn on medium heat and melt 1 tbsp. of butter completely and then divided the sliced pork into 4 separate portions and place in frying pan. Heat the smoked pork tenderloin for 5 min or until warm, stirring it occasionally to make sure it is all warm. Once the peppers and onions are done divide into 4 and layer onto each portion of pork. Place a piece of cheese on top and let cheese melt. While letting the cheese melt you can toast the buns in a toaster oven until crispy and golden brown. Once the buns are toasted and the cheese has melted smear the top and bottom of the bun with BBQ sauce and put the smoked pork tenderloin portion onto the bun. Finally drizzle with Thousand Island dressing and a little bit of coleslaw. Enjoy!