Express
Smoky Pulled Pork Mini Flatbreads with Pickled Slaw
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
Pulled pork, slaw, and ranch dressing all on one flatbread? It can be done. It will be done. You will do it in your very own kitchen, with ingredients and a recipe that we will provide. This meal description will self-destruct in five minutes.
In Your Box (serves 2)
- 8 oz. Fully Cooked Pulled Pork
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4 Mini Naan Flatbreads
- 4 oz. Slaw Mix
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2 fl. oz. Jalapeno Ranch Dressing
- ½ fl. oz. Red Wine Vinegar
- 2 Green Onions
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1 oz. Shredded Cheddar Cheese
- 2 tsp. Sugar
- 2 tsp. BBQ Spice Rub
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) lObopp3V
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Calories930
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Carbohydrates64g
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Net Carbs60g
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Fat57g
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Protein37g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 or flank streak, separate into a single layer and pat dry. Follow same instructions as pulled pork in Step 2, 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 shrimp, pat dry. Follow same instructions as pulled pork in Step 2, cooking until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Follow same instructions as pulled pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare Ingredients and Make Slaw
Trim and thinly slice green onions, keeping white and green portions separate.
Thoroughly combine slaw mix, 1 Tbsp. olive oil, half the green portions of green onions (reserve remaining for garnish), sugar, and vinegar in a mixing bowl. Set aside, stirring once more during cooking.Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor. -
2 Cook the Pulled Pork
Place a medium non-stick pan over medium heat.
Add pulled pork, 1/4 cup water, 2 tsp. olive oil, white portions of green onions, and seasoning rub to hot pan. Stir occasionally until tender and pork is warmed through, 5-6 minutes.Remove from burner. -
3 Broil the Flatbreads
Place flatbreads on prepared baking sheet. Place under hot broiler and toast until warmed through, 3-5 minutes.
Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler. -
4 Finish the Dish
Plate dish as pictured on front of card, placing pork, slaw, dressing (to taste), remaining green portions of green onions, and cheese on flatbread. Bon appétit!
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