Former NFL Pro Quarterback Scott Hunter & Pitmaster Kita learn how to make bacon-wrapped chicken wings and Pork Hula Hoagies from guest pitmaster Tina Cannon! You don't want to miss this episode! Watch the video now.
Pork Hula Hoagies
1 pound of ground pork
8oz crushed pineapple
3 green onion
1 red pepper
1 green pepper
salt
pepper
granulated garlic
Swiss cheese, or any other nutty flavor cheese slices,
2 tbsp teriyaki glaze
Hawaiian style Hoagie buns
4 oz Whipped cream cheese with either pineapple or chives.
One bag of Asian style salad, or you can shred Napa cabbage and add green onion and thinly sliced bell peppers
Drain pineapple really well, reserving the juice.
In a large bowl, mix together the ground pork, salt, pepper, green onion, granulated garlic, and crushed pineapple.
Add one of the Hawaiian style hoagie rolls torn in very small pieces.
Form individual patties in the shape of the Hawaiian style rolls.
Grill the bell peppers until lightly charred and softened.
Remove from heat and cut into strips
Toss the peppers in a bowl with a little pineapple juice and salt to taste.
While pork pattys cook on the grill; toast your Hawaiian style hoagie rolls or buns.
Once toasted, spread with a smear of the flavored cream cheese.
When the pork patties have cooked through to 160 degrees F, brush them with the teriyaki glaze.
Place the grilled pork patty on your toasted bun and top with a slice of swiss cheese.
Spoon the Asian style salad and bell peppers over the top before putting the remaining bun back on top, securing with a toothpick of needed.
Serve with additional teriyaki style glaze.
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