For the BBQ sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons ketchup
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon dry minced onion
  • 2 tablespoons honey
  • 1 tablespoon olive oil
For the Pear Salsa
  • 1 pear, peeled and diced
  • 1 tomato, diced
  • 1/2 Vidalia onion, diced
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 4 thin-cut pork cutlets
  • Salt and pepper
  • 4 large flour tortillas
  • 2 tablespoons butter
  • 1 cup cheddar cheese, shredded
For the Caesar Salad
  • 1 whole romaine heart
  • 1/4 cup Caesar dressing (store-bought or homemade)
  • 1 can (22 oz.) BUSH'S® Southern Pit Barbecue Grillin' Beans®


Serves: 4


For the BBQ sauce, place all ingredients in a small saucepan and stir to combine. Place over medium heat and heat just until all sugars are dissolved and begin to thicken. Turn off heat and reserve.

Mix all of the salsa ingredients in a small bowl and reserve.

Dip pork cutlets in BBQ sauce and grill until medium-well. Let cool slightly then pull apart pork into small pieces.

Butter one side of a tortilla and place on grill. Turn grill down to medium heat so tortilla doesn't burn. While tortilla is on the grill, sprinkle with cheddar cheese and some pulled pork. When bottom starts to crisp and cheese begins to melt, brush with BBQ sauce and close tortilla. Cook until slightly browned on both sides. Once cooked, top with Pear Salsa.

For the Caesar Salad:

Drizzle the inside and outside of romaine heart with Caesar dressing. Place in a bowl and marinate for just a few minutes.

Grill lettuce evenly, rotating sides until each side has grill marks and inside is warm, about a minute on each side.

Serve with BUSH'S Southern Pit Barbecue Grillin' Beans