Meal Kit
Carolina-Style BBQ Sliced Pork Sandwich
with apple slaw and potato salad
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
Summer may be ending, but summer foods don't have to. Pork slathered in Carolina gold BBQ, that sweet stuff with the cider hints, and topped with a slaw of pure crunch, including fresh, delicious apples. Not only does that sammy scream of summer joys, but we've got you with the potato salad, with ranch seasoning to add a little kick. Send summer off by celebrating the best of its flavors.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 10 oz. Sliced Pork
- 1 Granny Smith Apple
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2 Brioche Buns
- 4 oz. Slaw Mix
- 2 fl. oz. Carolina BBQ Sauce
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1.26 oz. Mayonnaise
- 2 Green Onions
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1 tsp. Ranch Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdyk23G
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Calories930
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Carbohydrates106g
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Net Carbs97g
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Fat35g
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Protein50g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Box Grater
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips, follow same instructions as sliced pork in Steps 2 and 5, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Season with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Potatoes
Quarter potatoes.
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 12-15 minutes.Drain potatoes in a colander and rinse with cold water. Set aside.While potatoes cook, prepare ingredients. -
2 Prepare Ingredients and Make Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel apple and grate on box grater. No box grater? No problem; slice peeled apple into 1/8" thick slices.Combine slaw mix, grated apple, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.Separate sliced pork into a single layer and pat dry. Coarsely chop, if desired. Season all over with a pinch of salt and pepper. -
3 Make the Potato Salad
Combine potatoes, mayonnaise, seasoning blend, green portions of green onions, and a pinch of salt and pepper in another mixing bowl. Set aside.
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4 Toast the Buns
Place a large non-stick pan over medium-high heat.
Add buns to hot, dry pan, cut-side down. Toast until golden brown, 2-3 minutes.Remove from burner and remove buns from pan. Reserve pan; no need to wipe clean. -
5 Cook Pork and Finish Dish
Return pan used to toast buns to medium-high heat and add 1 tsp. olive oil. Add sliced pork and white portions of green onions to hot pan. Stir occasionally until no pink remains and sliced pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in BBQ sauce until pork is coated. Rest, 3 minutes.Plate dish as pictured on front of card, topping bottom bun with pork, then slaw and top bun. Serve any remaining slaw on the side. Bon appétit!
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