Mix first 4 ingredients together and marinate barbacoa for 30 minutes.
Butter inside and outside of buns.
On cast iron griddle, on medium-low heat, toast inside of buns, remove, and reserve.
Take 4 ounces barbacoa meat, and cook evenly on both sides for 3-4 minutes or until warmed through.
After meat is cooked on one side, on a different part of griddle, pour out 2⁄3 cup of Egg Mixture to just over the size of the bun, and let cook for 10 seconds. Place inside of bun into egg mixture, and let egg mixture continue to cook for additional minute.
Take spinach, cilantro, green onion and lime juice and mix together.
Flip bun onto buttered top, and let top get lightly toasted. Add cilantro mix, pickled vegetables and barbacoa to sandwich.
Fold sandwich, and remove from grill.
Cut on a bias, and serve hot.
Ingredients
1/4 cup onion(s), green
3 tbsp fish sauce
2 tbsp Chinese Five-Spice Powder
1 lb Smithfield® Smoke’NFast Barbacoa
6 oz butter
Brioche brat buns, (something a little bigger than just a hot dog bun)
1/2 cup baby spinach
2 tbsp cilantro, fresh, chopped
2 tbsp onion(s), green
1/4 lime lime, juice
egg mixture, (see recipe below)
2 oz pickled carrots, onions, peppers
Egg Mixture
Directions
Whisk eggs well to incorporate both yolk and egg white.
Add cilantro and green onions, and whisk to evenly incorporate. Add salt.
