Pulled Pork Brioche Treat

Pulled pork on toasted brioche with smoky paprika mayo, parmesan, and microgreens — soft, rich, and full of bold flavor.

📝 Ingredients (serves 2 toasts)

For the pork:

• 200 g pulled pork (pre-cooked or leftover)

• Olive oil

• Optional: splash of broth or BBQ sauce to reheat and moisten

For the mayo:

• 3 tbsp mayonnaise

• 1/2 tsp smoked paprika

• A pinch of cayenne (optional)

• A few drops of lemon juice

For the toast:

• 2 thick slices of brioche bread

• Olive oil or butter, for toasting

• Freshly grated parmesan

• A handful of microgreens (arugula, radish sprouts, etc.)

🍳 Instructions

1. Warm the pulled pork

• In a pan, reheat the pulled pork with a small splash of broth or BBQ sauce to keep it juicy.

• Stir occasionally over medium heat until warmed through.

2. Mix the mayo

• In a small bowl, combine the mayo with smoked paprika, cayenne if using, and lemon juice.

• Stir until smooth and set aside.

3. Toast the brioche

• Lightly toast the brioche slices in a pan with olive oil or butter until golden on both sides.

• Let them cool slightly before adding toppings.

4. Assemble the toast

• Spread the smoky paprika mayo on each toast.

• Add a generous layer of warm pulled pork.

• Sprinkle with parmesan and top with microgreens.

5. Serve and enjoy

• Serve warm as a comforting lunch or gourmet open-faced sandwich.

🌿 Kuisit Tip

If you like contrast, add a few quick pickled red onions or a dash of hot honey on top. This toast also works great on sourdough or focaccia for a more rustic version.