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BBQ Pulled Pork Sandos
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BBQ Pulled Pork Sandos

BBQ Pulled Pork Sandos

with Gouda, Pickle & 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!

Tags:
Quick
Allergens:
Eggs
Milk
Soy
Wheat

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

Total Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Potato Buns

(Contains Eggs, Milk, Soy, Wheat)

8 ounce

Pulled Pork

4 tablespoon

BBQ Sauce

1 teaspoon

Paprika

1 tablespoon

Bold & Savory Steak Spice

5 teaspoon

White Wine Vinegar

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(Contains Eggs)

2 slice

Gouda Cheese

(Contains Milk)

1 unit

Sliced Dill Pickle

1 teaspoon

Chili Powder

Not included in your delivery

¼ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories720 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate65 g
Sugar19 g
Dietary Fiber2 g
Protein29 g
Cholesterol120 mg
Sodium1970 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.

Utensils

Large Bowl
Large Pan
Medium Bowl

Instructions

1

• Halve buns and toast until golden.

2

• Place pulled pork* in a large bowl; using 2 forks, shred into smaller pieces.

3

• In a large pan over medium-high heat, combine pulled pork, BBQ sauce, half the paprika, half the Steak Spice, 1 tsp vinegar, 1 tsp water, a pinch of chili powder, and pepper. (For 4 servings, use all the paprika, all the Steak Spice, 2 tsp vinegar, and 2 tsp water.) Stir to thoroughly combine. (Save remaining chili powder for another use.)

4

• Cook, stirring occasionally, until warmed through, 3-4 minutes.

5

• 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.

6

• Add gouda to bottom buns and top with as much BBQ pulled pork as you like. Top with as much sliced pickle and slaw as you like.

7

• Close sandos and divide between plates. Serve with any remaining BBQ pulled pork, slaw, and sliced pickle on the side.

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