Carolina Pulled Pork and Jalapeño Ranch Slaw Sandwich with Cheddar Potatoes
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
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 The Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Add potatoes, 1 tsp olive oil, ranch seasoning, and a pinch of pepper in provided tray.
Bake in oven for 10 minutes.
Carefully remove tray from oven.Push potatoes to one side of tray and top with cheese. Add pork and half the bbq sauce to empty side of tray. Stir to combine.
Make Slaw and Finish Dish
Bake in a hot oven until pork is heated through and potatoes are tender, 15-17 minutes.
Carefully remove from oven and stir in remaining bbq sauce with pork.
Add slaw mix and dressing to a mixing bowl until completely combined.
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