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Chipotle Pulled Pork Sandwich

This recipe won Tulkoff’s Chipotle Chili Aioli Recipe Challenge and we think you’ll see why! This sandwich has a nice balance of smoky, spicy and sweet with lots of texture.

Prep Time

15 minutes

Cook Time

5 minutes




4 Tbsp Tulkoff Chipotle Chili Aioli, divided use
5 oz Pulled pork, pre-made
2 Tbsp Lime Juice
2 Tbsp Cilantro, chopped
¼ cup Fruit salsa
2 Rolls of your choice, sea salt and black pepper buns recommended
4 Fried green tomatoes, pre-made*
2 cups Napa cabbage, shredded


Warm pulled pork in a saucepan, folding in 2 Tbsp of the Chipotle Chili Aioli. Meanwhile, place buns in oven to toast. Pan fry the green tomatoes 1 minute per side, or as directed. Let rest on a paper towel to drain any extra grease when done.

In a bowl, combine lime juice, cilantro, salsa and remaining Chipotle. Fold shredded cabbage into the salsa mixture.

To assemble the sandwich place pulled pork, cabbage mixture, then 2 fried green tomatoes on one of the toasted buns. Garnish with some pickled okra if desired and enjoy!

*If you do not have pre-made fried green tomatoes, please see below for making at home.

Fried Green Tomatoes

2 large unripe tomatoes, cut into ½-inch slices
Large pinch of Salt
¼ cup All-purpose flour
1 Egg
1 cup Panko (or other fine breadcrumbs)
Salt and black pepper, per taste
½ cup Extra-virgin olive oil
¼ cup Butter

Put the tomato slices in a large colander and toss with salt. Put the colander in the sink and let the tomatoes sit for 20 minutes, then gently pat dry with a paper towel.

Meanwhile, put the flour, the egg, and the panko in three separate shallow bowls; season each with salt and pepper. Beat the egg.

Put the olive oil and butter in a large skillet over medium-high heat. Dip each tomato slice first in the flour, then in the egg, and finally in the panko, letting any excess coating drip off. Cook tomatoes until golden brown on the bottom, 3 to 5 minutes, then turn and cook until lightly browned on the other side, another 3 to 5 minutes. Drain on paper towels.