BBQ-Spiced Pulled Pork Gyros with Jalapeño-Ranch Slaw
Prep & Cook Time:60+ min.
Cook Within:4 days
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
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You Will Need
Medium 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
Prepare Ingredients and Make Slaw
Trim and thinly slice green onions, keeping white and green portions separate.
Thoroughly combine slaw mix, 1 Tbsp. olive oil, half the green portions of green onions (reserve remaining for garnish), sugar, and 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.
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 seasoning rub to hot pan.
Stir occasionally until onions and pork are tender and pork is warmed through, 5-6 minutes.
Remove from burner.
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.
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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