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
Large Non-Stick Pan
Before You Cook
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.
Make the Slaw
In a large mixing bowl, combine slaw mix, ranch dressing, and pot roast seasoning. Set aside.
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 ¼ 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.
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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