Combines a half-pound of pulled pork, house-cured bacon, and a jalapeno cheddar sausage piled high on a brioche bun.

If not already prepared, smoke or slow-cook the pork until tender. Shred the pork and set aside.

Prepare the Pulled Pork

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels.

Cook the Bacon

Grill the jalapeno cheddar sausage until browned and heated through, about 5-7 minutes. Slice the sausage into bite-sized pieces.

On the bottom half of each brioche bun, layer the pulled pork, crispy bacon, and grilled sausage. Top with the other half of the bun.

Serve immediately while warm, and enjoy your Harry Stamper sandwich!