Meal Kit

Carolina-Style BBQ Sliced Pork Sandwich

with apple slaw and potato salad

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not 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 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

Summer may be ending, but summer foods don't have to. Pork slathered in Carolina gold BBQ, that sweet stuff with the cider hints, and topped with a slaw of pure crunch, including fresh, delicious apples. Not only does that sammy scream of summer joys, but we've got you with the potato salad, with ranch seasoning to add a little kick. Send summer off by celebrating the best of its flavors.

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 4 oz. Slaw Mix
  • 1 Granny Smith Apple
  • Info
    1.26 oz. Mayonnaise
  • Info
    2 Brioche Buns
  • Info
    1 tsp. Ranch Seasoning
  • 2 Green Onions
  • 2 fl. oz. Carolina BBQ Sauce
  • 10 oz. Sliced Pork

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
    931
  • Carbohydrates
    106g
  • Fat
    35g
  • Protein
    50g
  • Sodium
    1639mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Box Grater
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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

Customize It Instructions

  • If using steak strips, follow same instructions as sliced pork in Steps 2 and 5, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Season with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Cook the Potatoes

    Quarter potatoes. Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 12-15 minutes. Drain potatoes in a colander and rinse with cold water. Set aside. While potatoes cook, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Slaw

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Peel apple and grate on box grater. No box grater? No problem; slice peeled apple into 1/8" thick slices. Combine slaw mix, grated apple, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside. Separate sliced pork into a single layer and pat dry. Coarsely chop, if desired. Season all over with a pinch of salt and pepper.

  3. 3

    Make the Potato Salad

    Combine potatoes, mayonnaise, seasoning blend, green portions of green onions, and a pinch of salt and pepper in another mixing bowl. Set aside.

  4. 4

    Toast the Buns

    Place a large non-stick pan over medium-high heat. Add buns to hot, dry pan, cut-side down. Toast until golden brown, 2-3 minutes. Remove from burner and remove buns from pan. Reserve pan; no need to wipe clean.

  5. 5

    Cook Pork and Finish Dish

    Return pan used to toast buns to medium-high heat and add 1 tsp. olive oil. Add sliced pork and white portions of green onions to hot pan. Stir occasionally until no pink remains and sliced pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner and stir in BBQ sauce until pork is coated. Rest, 3 minutes. Plate dish as pictured on front of card, topping bottom bun with pork, then slaw and top bun. Serve any remaining slaw on the side. Bon appétit!

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