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
A note about serious food allergies
Anything "pulled pork slider" is a yes from us, and this meal is a double yes, with cheese, pickles, and a chipotle ranch slaw that gives this a yeehaw, double yes, and just take my money already!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Heat the Pork
Place a large non-stick pan over medium-high heat. Add pulled pork, BBQ sauce, and 2 Tbsp. water to hot pan. Cover and stir occasionally until combined and heated through, 3-4 minutes.
While pork cooks, make slaw.
Make the Slaw
Trim and thinly slice green onions.
In a mixing bowl, combine slaw mix, chipotle ranch dressing, and green onions. Set aside.
Heat Buns and Melt Cheese
Plave buns, cut side up, on prepared baking sheet. Halve cheese diagonally and place on each bottom bun.
Broil in hot broiler until cheese begins to melt and bun is lightly toasted, 1-2 minutes.
Keep an eye on oven as buns may burn easily under broiler.
Finish the Dish
Plate dish as pictured on front of card, dividing pork mixture between bottom buns. Top each with a pickle and top bun. Bon appétit!
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