Barbecue Pulled Pork Sandwiches
with Quick-Pickled Cucumbers and a Cabbage Carrot Slaw
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.
Shredded Red Cabbage
White Wine Vinegar
Sweet and Smoky BBQ Seasoning
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
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.