HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBarbecue Pulled Pork Sandwiches
Barbecue Pulled Pork Sandwiches

Barbecue Pulled Pork Sandwiches

with Quick-Pickled Cucumbers and a Cabbage Carrot Slaw

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If you think you have to spend hours by the barbecue pit to make pulled pork, think again. We’ve done the slow cooking for you—all you need to do is add some sauce and voila! These babies are done. But just because they’re fast doesn’t mean they’re lacking in finesse. In addition to the smoky and sweet flavors on the meat, there are crisp and crunchy quick-pickled cucumbers and a creamy cabbage and carrot slaw.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


4 ounce

Shredded Red Cabbage

3 tablespoon

Sour Cream


5 teaspoon

White Wine Vinegar

1 unit

Persian Cucumber

10 ounce

Pulled Pork

1 tablespoon

Sweet and Smoky BBQ Seasoning

4 tablespoon

BBQ Sauce

2 tablespoon


2 unit

Brioche Buns

(ContainsMilk, Eggs, Soy, Wheat)

Not included in your delivery

1 teaspoon


1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate73 g
Sugar30 g
Dietary Fiber7 g
Protein32 g
Cholesterol145 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Trim, then thinly slice scallions. Peel carrot, then grate until you have ½ cup grated carrot (we used about half the carrot).


Place grated carrot, scallions, cabbage, 3 TBSP sour cream, 1 TBSP vinegar, and ½ tsp sugar in a medium bowl and toss to combine (we sent more sour cream and vinegar). Season generously with salt and pepper.


Slice cucumber into thin rounds, then place in a small bowl along with another ½ tsp sugar, 1 tsp water, remaining vinegar, and a pinch of salt. Toss to combine.


Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add pork, breaking up meat into pieces with a wooden spoon. Stir in barbecue seasoning, barbecue sauce, ketchup, and 2 TBSP water. Allow to warm through, then season with salt and pepper. TIP: Add a splash of water if sauce seems dry.


Meanwhile, split buns in half and toast in toaster oven or oven until golden, 3-5 minutes.


Fill buns with pork, pickled cucumber, and a little bit of slaw each. Divide between plates and serve with remaining slaw on the side.