Prep: 41 mins
| Cook: 9 mins
| Extra time: 10 mins, other
To make the BBQ sauce: combine all sauce ingredients in a food processor and pulse until well combined. Pour into a large saucepan, bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes.
Pour through 6 layers of cheese cloth, discard solids and return liquid to sauce pan. Bring to boil again over medium heat, turn down to low, and simmer until desired thickness is achieved.
- set aside
Preheat grill to Medium.
To make the toppings, toss Anaheim peppers with olive oil and baste pineapple rings with the BBQ sauce. Grill peppers and pineapple rings for 3 minutes on each side, then place in separate foil pouches and seal. Set aside.
Toast buns over the fire, and as they come off the grill, brush cut side of challah rolls with melted butter.
To make the spice rub, mix all rub ingredients together in a mixing bowl and set aside.
To make the patties, mix the ground pork, chuck, and brisket together with as little work as possible (the more you work it, the worse the final texture will be). Form into six 1/3 pound patties.
Coat patties with thick layer of the rub. Put the patties on grill and cook 3 minutes, then flip. Baste with the BBQ sauce and grill 3 more minutes, then flip again.
Top with the queso asadero slices and cover grill for 3 minutes. Remove from grill.
To assemble: place patties directly on bun, followed by 2 grilled Anaheim peppers and 2 grilled pineapple rings. Spread with a little more BBQ sauce, then cover with the top bun.