Express
Golden BBQ Pulled Pork Tacos with Ranch Slaw
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Jimmy Cababa
“Gold” BBQ sauce has three decisive elements: mustard, vinegar, and brown sugar. When you add a fourth, unstable element, that tender, falling apart pulled pork, the results are pure magic. And when you put that magic in a taco? The fifth element: the best dinner you've had in ages.
In Your Box (serves 2)
- 8 oz. Fully Cooked Pulled Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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3 fl. oz. Golden BBQ Sauce
- 3 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
- 1 Shallot
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1½ oz. Buttermilk Ranch Dressing
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½ oz. Crispy Jalapenos
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) A3KNRLO6
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Calories950
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Carbohydrates87g
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Net Carbs82g
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Fat54g
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Protein33g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 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 16 oz pulled pork, follow same instructions, working in batches if necessary.
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If using ground turkey, season with a pinch of salt and pepper and follow same instructions as pulled pork in Step 3, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
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If using steak strips, separate into a single layer and pat dry, and season with a pinch of salt and pepper. Follow same instructions as pulled pork in Step 3, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
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1 Prepare Ingredients and Pickle Shallot
Peel and slice shallot into very thin rounds.
Halve lime. Cut one half into wedges and juice the other half.In a microwave-safe bowl, combine shallot, lime juice, and 1 Tbsp. water. Microwave, 30 seconds.Set aside, at least 5 minutes. -
2 Make the Slaw
In a mixing bowl, combine slaw mix and ranch dressing. Set aside.
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3 Cook Pork and Heat Tortillas
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pulled pork and corn to hot pan and stir occasionally, breaking up pork into small pieces, until starting to crisp, 3-5 minutes.Add BBQ sauce and 1/4 cup water and bring to a simmer. Once simmering, remove from burner.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. -
4 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with pork mixture and slaw and topping with pickled shallot, crispy jalapeños (to taste), and sour cream. Squeeze lime wedges over tacos (to taste). Bon appétit!
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