Del Real recipe: The Ménage-à-Hog
Carnitas. Chorizo. Bacon. Caramelized pineapple. You guys…I am so excited to share my entry in the Del Real recipe challenge. The best part: These spicy The Ménage-à-Hog sandwiches take less than 30 minutes to make. (You can vote for my recipe here!)
Can we talk about the name for a second? I have to give credit to my boyfriend, Andrew, for coming up with it. It’s a worthy moniker for a sandwich featuring carnitas, chorizo and bacon.
Creating this bad boy for the Del Real recipe contest was a great creative outlet. I got to choose five Del Real products to have shipped to my home — of course, I knew immediately I had to request the carnitas. After tasting it, I wasn’t disappointed. I’m always skeptical of anything that needs to be microwaved, but the meat somehow stayed incredibly tender and juicy. I was also impressed by their fire roasted red salsa, which I ended up incorporating into this recipe. The salsa was nice and chunky (I like being able to actually see the veggies I’m eating), with a hint of sweetness.
As you’ll see in the recipe below, the Ménage-à-Hog is a spicy twist on the traditional Sloppy Joe. The keys to this sandwich are the succulent carnitas, and the pineapple that’s been caramelized in bacon grease.
This recipe captures my favorite flavor combination — sweet and spicy. The pineapple really cuts through the heat of the chorizo and salsa, and makes it more special than your average sandwich. I went through several trial runs to perfect this recipe, and it was truly made with love. Don’t forget to vote for these Ménage-à-Hog sandwiches in the Del Real recipe contest here!
Why go for one meat, when you can have three? The Ménage-à-Hog is a spicy twist on the traditional Sloppy Joe, made with Del Real Carnitas, chorizo and bacon. The keys to this sandwich are the succulent carnitas, and the pineapple that’s been caramelized in bacon grease. Prepare to fall in love.
- 1 package Del Real Carnitas
- 1 cup Del Real Fire Roasted Red Salsa
- 9-ounce package pork chorizo
- 6 strips bacon
- 6 sliced pineapple rings (fresh or canned)
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 8 oz sour cream
- 2 tsp cumin
- 1 lime
- Sriracha to taste (optional)
- 6 of your favorite sandwich buns, buttered and toasted
- Prepare the Del Real Carnitas according to directions.
- As the carnitas is cooking, heat a large frying on medium-high. Add the chorizo, stirring frequently for 5-10 minutes, or until cooked through.
- Turn off heat. Scoop the chorizo onto a clean plate and set aside, wiping the pan with a dry paper towel.
- Add 6 strips of bacon to the pan, and cook on medium-low until crispy. Move to a paper-towel lined plate, and let cool. Keep the bacon grease in the pan.
- Place the 6 pineapple rings gently into the pan with the bacon grease. Sprinkle with brown sugar and smoked paprika, flip, then season the other side. Cook for about 5 minutes, or until both sides are lightly browned.
- Move the cooked pineapple onto the same paper-towel lined plate holding the bacon. Pour out about 2/3rds of the grease, keeping enough to lightly coat the pan.
- Reduce heat to a simmer, and combine the cooked Carnitas, chorizo and Del Real Fire Roasted Red Salsa (and sriracha to your spice preference, if you choose). Stir together thoroughly, then remove from burner once heated through.
- As the meat and salsa mixture is simmering, butter and toast the sandwich buns (either toaster oven or conventional oven).
- Combine sour cream and cumin. Cut the lime into quarters, and squeeze the juice into the sour cream mixture. Stir thoroughly.
- Use a large spoon to pile the meat, pineapple and bacon onto the toasted buns. Top with the seasoned sour cream, and enjoy!
If you loved this dish — show it! Vote for my entry in the Del Real recipe contest here.