Meal Kit

Carolina-Style 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 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)

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

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 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
  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. Quarter apple and remove core. Cut into ½" slices. Combine slaw mix, 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. Bon appétit!

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