BBQ Pulled Pork Sandwiches
with Red Cabbage Slaw
- Milk
- Eggs
- Soy
- Wheat
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.
Ingredients
3 ounce
Carrot
2 unit
Potato Buns
(Contains: Milk, Eggs, Soy, Wheat)
4 tablespoon
BBQ Sauce
2 tablespoon
Ketchup
1 tablespoon
Southwest Spice Blend
4 ounce
Shredded Red Cabbage
2 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
8 ounce
Pulled Pork
Not included in your delivery
1.5 teaspoon
Sugar
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tangy BBQ sauce and crunchy slaw, though some found the Southwest spice blend overpowering.
- Ease of prep: Customers loved how quick and simple this meal was to prepare, perfect for busy weeknights 🎉.
- Suggestions: Consider adding pickles or chips as sides; some preferred a vinegar-based slaw dressing for more zing.
- Portions: Several felt the meal needed an additional side like fries or potato wedges to feel complete.
- Texture: Some found the pork too fatty or mushy; many preferred a more shredded texture versus ground.
