Express
Golden BBQ Pulled Pork Tacos with Ranch Slaw
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 8 oz. Fully Cooked Pulled Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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3 fl. oz. Golden BBQ Sauce
- 3 oz. Corn Kernels
- 1 Lime
- 1 Shallot
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1½ oz. Buttermilk Ranch Dressing
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½ oz. Crispy Jalapenos
- 1 tsp. Pot Roast Seasoning
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.
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Nutrition (per serving) Gqy0BmPB
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Calories910
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Carbohydrates87g
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Net Carbs82g
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Fat49g
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Protein33g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 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
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1 Prepare Ingredients and Pickle Shallot
Peel and slice shallot into very thin rounds.
Halve lime. Cut one half into wedges and juice the other half.In a microwave-safe bowl, combine shallot, lime juice, and 1 Tbsp. water. Microwave, 30 seconds.Set aside, at least 10 minutes. -
2 Make the Slaw
In a large mixing bowl, combine slaw mix, ranch dressing, and pot roast seasoning. Set aside.
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3 Cook Pork and Heat Tortillas
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pulled pork and corn to hot pan and stir occasionally, breaking up pork into small pieces, until starting to crisp, 2-3 minutes.
Add BBQ sauce and 1/4 cup water and bring to a simmer. Once simmering, remove from burner.Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds. -
4 Finish The Dish
Plate dish as pictured on front of card, topping with crispy jalapeños (to taste) and squeezing lime wedges over (to taste). Bon appétit!
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