Saucy Pineapple-Chipotle Pork Sandwiches
with Creamy Lime Slaw
One of the most underrated childhood comfort foods, in our opinion? The humble sloppy Joe. Adults and kids alike will love this version, which has a few flavor upgrades to take it to the next level. Ground pork is browned with scallions, spicy chipotle powder, and a sweet and smoky BBQ seasoning blend, then simmered with pineapple, ketchup, and lime juice until thick and caramelized. The filling’s then stuffed into potato buns with a cabbage and lime slaw for creaminess and crunch. Tasty nostalgia on the table in just 15 minutes? It doesn’t get much better than that.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
4 ounce
Pineapple
10 ounce
Ground Pork
4 ounce
Shredded Red Cabbage
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 teaspoon
Chipotle Powder
4 tablespoon
Ketchup
1 tablespoon
Cornstarch
1 unit
Beef Stock Concentrate
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Drain pineapple over a small bowl, reserving juice.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and a big pinch of salt; cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in step 5). TIP: If there’s excess grease in your pan, carefully pour it out.
• Meanwhile, in a medium bowl, thoroughly combine cabbage, scallion greens, mayonnaise, lime zest, 1 TBSP reserved pineapple juice (2 TBSP for 4 servings), and a big squeeze of lime juice. Season generously with salt and pepper. • Halve buns; toast if desired.
• Add scallion whites, BBQ Seasoning, and ¼ tsp chipotle powder (add more if you like things spicy) to pan with pork. Cook, stirring, until fragrant, 1 minute.
• Add pineapple, ketchup, stock concentrate, half the cornstarch (all for 4 servings), remaining reserved pineapple juice, 1⁄3 cup water (½ cup for 4), and a big squeeze of lime juice to pan. Simmer, stirring, until mixture has thickened and pork is cooked through, 2-3 minutes. • Turn off heat. Season with salt and pepper to taste.
• Divide pork filling and some slaw between buns. Divide pork sandwiches between plates. Serve with any remaining slaw and lime wedges on the side.
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