BBQ Pulled Pork Sandos
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BBQ Pulled Pork Sandos

BBQ Pulled Pork Sandos

with Gouda, Pickles & Slaw

All of the flavors of slow-cooked pulled pork in a matter of minutes makes lunch feel like a picnic, even if you’re at your desk. Succulent, smoky-saucy shredded pork is loaded onto toasted potato buns with nutty gouda, tangy, crisp cabbage slaw, and snappy dill pickle slices. No picnic blanket is required, but do have the napkins handy!

Easy Cleanup

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

Total Time10 minutes
Prep Time


serving amount

2 unit

Potato Buns

(Contains Eggs, Milk, Soy, Wheat)

8 ounce

Standard Meat Pulled Pork

4 tablespoon

BBQ Sauce

1 teaspoon

Smoked Paprika

1 tablespoon

Bold & Savory Steak Spice

5 teaspoon

White Wine Vinegar

4 ounce

Coleslaw Mix

2 tablespoon


(Contains Eggs)

2 slice

Gouda Cheese

(Contains Milk)

1 unit

Sliced Dill Pickle

Not included in your delivery

¼ teaspoon





Nutrition Values

/ per serving
Calories820 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate62 g
Sugar25 g
Dietary Fiber2 g
Protein30 g
Cholesterol135 mg
Sodium2020 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.


Large Bowl
Plastic Wrap
Medium Bowl



• Halve buns and toast until golden. Place pulled pork* in a large microwave-safe bowl; using two forks, shred into smaller pieces.


• To bowl with pork, add BBQ sauce, half the paprika, half the Steak Spice, 1 tsp vinegar, 1 tsp water, and a pinch of pepper. (For 4 servings, use all the paprika, all the Steak Spice, 2 tsp vinegar, and 2 tsp water.) Cover with plastic wrap and microwave for 2 minutes. Set aside until ready to use.


• Meanwhile, in a medium bowl, combine coleslaw mix, mayonnaise, 1 tsp vinegar, ¼ tsp sugar (2 tsp vinegar and ½ tsp sugar for 4 servings), and a pinch of salt and pepper.


• Add gouda to bottom buns and top with as much pork as you like. Top with pickle and as much slaw as you like. Close buns and divide sandos between plates. Serve with any remaining slaw, pickle, and pork on the side.

Pulled Pork is fully cooked when internal temperature reaches 160°.