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BBQ Pulled Pork Sandwiches

BBQ Pulled Pork Sandwiches

with Red Cabbage Slaw

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It’s tough to resist the saucy, tender texture and tangy flavor of BBQ pulled pork. Here, it stars in sandwiches that come together in just 15 minutes. For this lightning-speed meal, you’ll mix your slaw, warm your pulled pork with zesty Southwest spices, and pile it all onto toasted potato buns. Just think: you’re that much closer to sandwich bliss.

Tags:One PanQuickSpicy

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

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 ounce


2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

4 tablespoon

BBQ Sauce

2 tablespoon


1 tablespoon

Southwest Spice Blend

4 ounce

Shredded Red Cabbage

2 tablespoon

Sour Cream


2 tablespoon


(ContainsEggs, Soy)

8 ounce

Pulled Pork

Not included in your delivery

1.5 teaspoon


2 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories890 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate84 g
Sugar34 g
Dietary Fiber4 g
Protein28 g
Cholesterol120 mg
Sodium1790 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
Medium Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim, peel, and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Halve buns.


• In a small bowl, combine BBQ sauce, ketchup, Southwest Spice, and 1 TBSP water (2 TBSP for 4 servings). • To bowl with grated carrot, add cabbage, mayonnaise, sour cream, and 1½ tsp sugar (3 tsp for 4). Season with a big pinch of salt and pepper; toss to combine.


• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pulled pork* and BBQ sauce mixture. Season with salt and pepper. Cook, breaking up meat into pieces, until warmed through, 3-4 minutes.


• While filling cooks, toast buns directly on top oven rack until golden brown. Fill buns with pork and slaw. Divide sandwiches between plates. Serve with remaining slaw on the side.