Island Mango Pulled Pork Sliders with Chili Lime Slaw
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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informed should a switch occur, so please check the ingredient
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You Will Need
Large Non-Stick Pan
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
Cook the Pulled Pork
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat. Add pulled pork, spice rub, ¼ cup water, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up pork, until pork is warmed through, 2-3 minutes.
Remove from burner and stir in mango chutney. Transfer pork to a plate. Wipe pan clean and reserve.
Toast the Rolls
Return pan used to cook pork to medium heat. Add rolls, cut side down, and cook until lightly toasted, 1-2 minutes.
Remove from burner. Remove rolls from pan.
Make the Slaw
Mix slaw mix and chili lime dressing (to taste) in a mixing bowl until completely combined.
Finish the Dish
Plate dish as pictured on front of card, topping bottom buns evenly with mayonnaise, pulled pork, arugula, crispy jalapeños (to taste), and top bun. Bon appétit!
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