Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
2 bell peppers, sliced
1 large onion, sliced
1 red jalapeno, minced
2 cups shredded leftover pork
4 hoagie rolls
House made mayo
Dijon mustard
Kosher salt and freshly ground black pepper
Canola oil
Kosher dill pickles for garnish
Rice chips for garnish
Directions
In a saute pan over medium-high heat lightly coated with oil, saute the peppers, onions and jalapeno until soft, add the shredded pork and heat through. Meanwhile, toast the rolls, and, in a bowl, combine mayo and Dijon mustard, and spread on toasted rolls. Serve with pickles and your favorite rice chips.
Cooking Tips
Dicing Peppers
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