We used ground pork instead of pulled pork to cut the cooking time and added a delicious BBQ sauce with notes of chocolate, coffee, and oak-aged red wine vinegar. Cook, relax, and enjoy!

What you’ll need:
1 jalapeño
1 long red chile
1 medium yellow onion
4 oz sharp white cheddar
3 Tbsp apple cider vinegar
8 oz ground pork
2 Tbsp SFQ barbecue sauce
1 romaine heart
1 white hoagie roll
sugar
coarse salt
olive oil

Equipment:
box grater
medium skillet
rimmed baking sheet

Recipe steps:

1. Prep vegetables
   Preheat broiler with rack 6-inches from heat source. Thinly slice jalapeño and red chili on the bias. Halve, peel, and thinly slice onion. Grate cheddar on large holes of box grater.

2. Pickle peppers
   Combine 2 tablespoons vinegar, 2 teaspoons sugar, and ½ teaspoon salt in a small bowl and stir until sugar dissolves. Add jalapeño and chili and toss to combine. Set aside while you cook the pork. Drain just before using.

3. Cook pork
   Heat 1 tablespoon oil in a medium skillet over medium-high. Add onion and pork; season with salt. Cook, breaking up with a spoon, until golden, 5–7 minutes. Stir in BBQ sauce and 2 tablespoons water, scraping up brown bits from skillet. Cook until liquid is reduced, 2–3 minutes. Transfer to a large bowl, add ½ of cheese, and ½ of pickled peppers.

4. Make salad
   Whisk remaining vinegar and 1 tablespoon oil in a large bowl; season to taste with salt and pepper. Halve romaine heart, separate leaves into dressing, and toss to combine.

5. Toast bread
   Split bread in half lengthwise and place cut-side up on a baking sheet. Broil until lightly toasted, about 1 minute. Spread pork mixture evenly between bread and top with remaining cheese.

6. Finish & Serve
   Return to oven and broil until cheese is bubbling and golden brown, 1–2 minutes. Top pizza with remaining pickled peppers and cut into pieces. Serve with salad. Enjoy!

See what else is cooking this week!