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Crepes Porquette on the Joe Junior.

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What comes first:

Make/Get pulled pork. This pulled pork was made hot and fast at 275.  Seven pounds took all of 5.5 hours.
Make/Get Crepes. Stores now sell pre-made crepes in a sealed pack if you don't feel like fussing with it. 
Get a fresh, fully ripe pineapple. The riper the better (but the meat of the pineapple must still be yellow and not brown).

Then:
Thinly slice the pineapple about 1/16th to 1/8th inch thick.
Rub the slices with brown sugar.
Throw on grill until cooked, and they have a tacky (non juicy surface).
If the pineapple is still too juicy it will make the crepe fall apart when eaten.
Put a healthy dose of pulled pork on the seared Pineapple slices.
Sauce it up with your favorite sauce. 
Consider adding a bit of chipotle or sriracha pepper powder to balance out the sweetness.
Add a dollop of lemon/vinager/cream based cole slaw.
Some freshly sliced cooked bacon give the double-pork whammy.
Roll it up and serve!

 

 

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A little explanation is due on the concept.  For those who are on a lower carb diet, a typical hamburger bun is about 15 to 25 grams of Carbohydrates.  A crepe is around 8-9 grams of carbs. Crepes tend to be fragile, so the seared pineapple was added to the bottom as a strength (and flavor) element.  Roasting the pineapple also reduces some of the carbs normally found in it (and as a bonus enhances the flavor with caramel overtones).  Lastly, using a crepe somewhat elevates the presentation of the classical pulled pork sandwich, and makes it fit in better when the venue is a bit fancy.  For those who want to eat it with a fork and knife, an adobo or sriracha sauce could be drizzled over the top to add to the overall flavor profile and presentation with a bit of cilantro and chives. 

The pulled pork was a hot and fast experiment.  It was smoked at 275, instead of my usual 225.  It did turn out tender, but slightly less smoky than I am accustomed to.  It also finished very fast, about 47 minutes per pound.  Next time pulled pork is made this way, a more potent smoking wood will be used in the place of apple wood, perhaps even cherry.

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Todd, knowing the way that your mind works i knew that there was a bit of science behind this.  i've also been using 'wraps' for my lunches at work to just cut down on so much bread lately.  not so much a weight control issue but the wrap allows your taste buds to tune in more to what you cooked/put into your sandwich.

 

You took great photos, you can tell that great care and thought went into making these.

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