Cook time: 35 Minutes  Servings: 6

Ingredients

• 2 lbs. Smithfield® Signature Ground Pork
• 3 tablespoons Jamaican jerk seasoning
• ¼ cup pineapple juice
• 6 sweet burger rolls or other burger buns
• 2 tablespoons butter, melted
• 6 slices Havarti dill cheese

Cabbage Slaw

• ¼ head red cabbage, thinly sliced
• ¼ head green cabbage thinly sliced
• ½ carrot, grated
• Juice of 1/2 lime
• 1/3 cup pineapple juice
• ¼ cup honey
• 2 tablespoons orange juice
• 2 teaspoons mayonnaise

Mango Salsa

• 1 ½ cups diced mangos
• 1 jalapeño, seeded and minced
• 1 small red bell pepper, diced
• ½ small red onion, chopped
• ¼ cup chopped fresh cilantro
• Juice of 1/2 lime
• 1 tablespoon honey

Jerk BBQ Sauce

• 1 cup Kingsford® Original Smoked Hickory BBQ Sauce
• 1 tablespoon Jamaican jerk seasoning

Directions

1. In a large bowl, gently combine ground pork, 3 tablespoons jerk rub and 1/4 cup pineapple juice. Shape into 6 (1-inch thick) burgers; sprinkle with salt and pepper.
2. For Cabbage Slaw, combine red and green cabbage and carrots in large bowl. Whisk together lime juice, pineapple juice, honey, orange juice and mayonnaise; pour over cabbage and carrot mixture and toss to coat.
3. For Mango Salsa, combine all ingredients in medium bowl; mix well. Add salt and pepper to taste.
4. Heat charcoal or gas grill to medium; oil grill grates. Grill 5 minutes per side, until internal temperature reaches 160°F. Remove and let stand, covered for 5 minutes.
5. For Jerk BBQ Sauce, combine BBQ sauce and jerk rub; mix well.
6. Slice burger rolls in half with a bread knife if not already sliced. Brush cut surfaces with melted butter; place on grill to toast.
7. To assemble burgers, place 1 teaspoon Mango Salsa and a heaping tablespoon Cabbage Slaw on bottom bun. Top with burger, Havarti cheese and 2 tablespoons Mango Salsa. Spread 1 teaspoon Jerk BBQ Sauce on toasted surface of top buns; place on top to close.