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Hot Honey Pork with Creamy Lemon Slaw on Brioche


  • 1 ½ lb shredded pork, Hormel VE #60055

  • 2 oz hot honey, Mike’s VE #86964

  • 4 ea. brioche buns, Michigan Bread VE #070357

  • ½ c. mayo, Ventura VE #17800

  • 2 tb lemon juice, Natalie’s VE #15268

  • 4 c. shredded cabbage, Preferred VE #07286

  • 6 green onions, sliced, Western VE #06260

  • pepper, to taste


  1. For the slaw, mix the mayo, lemon juice, cabbage and green onion- season well with fresh ground pepper.

  2. Heat the pork up gently- divide between the four brioche buns. Drizzle the pork with the hot honey and divide the slaw up between the four sandwiches. Season slaw with a pinch of salt.

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