BBQ Pulled Pork Gyros with Jalapeño-Ranch Slaw

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 tsp. BBQ Spice Rub
  • 8 oz. Fully Cooked Pulled Pork
  • Info
    4 Mini Naan Flatbreads
  • Info
    1 oz. Shredded Cheddar Cheese
  • 2 Green Onions
  • 4 oz. Slaw Mix
  • ½ fl. oz. Red Wine Vinegar
  • 2 tsp. Sugar
  • Info
    2 fl. oz. Jalapeño Ranch Dressing

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    920
  • Carbohydrates
    63g
  • Fat
    57g
  • Protein
    37g
  • Sodium
    1793mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients and Make Slaw

    [added to coarsely chop pork... what we're generally doing with it] [does he want cooking spray on his baking sheet?]

    Trim and thinly slice green onions,, keeping white and green portions separate. Thoroughly combine slaw, 1 Tbsp. olive oil, half the green portions of green onions (reserve remaining for garnish), sugar, and red wine vinegar in a mixing bowl. Set aside, mixing once more during cooking. Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.

    [PIC: white portions, slightly less green portions, slaw bowl, pork]

  2. 2

    Cook the Pork

    Place a medium non-stick pan over medium heat. Add pork, ¼ cup water, 2 tsp. olive oil, white portions of green onions, and BBQ rub to hot pan. [Stir what] until liquid is almost evaporated, [time?] Remove from burner.

    [PIC: pork and stuff in pan]

  3. 3

    Broil the Flatbreads

    Place *flatbreads on prepared baking sheet. Place under hot broiler and toast until warmed through, 3-5 minutes. Keep an eye on oven as flatbreads may burn easily under broiler.

    [PIC: flatbreads on baking sheet]

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, placing pork, slaw, dressing (to taste), remaining green portions of green onions, and cheese in flatbread. Bon appétit!

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