Jalapeño Popper Pulled Pork Sandwich with BBQ Zucchini
ready in 15 minutes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
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
Prepare The Ingredients
Trim zucchini ends and slice into ½" rounds on an angle.
In a bowl, combine the sour cream and chipotle mayo. Set aside.
Cook The Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, zucchini, red onion and pot roast seasoning to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Reserve pan; no need to wipe clean. (End of step.)
Heat The Pork Mixture And Build The Sandwich
"In the same pan over medium-high heat, add 1 tsp. olive oil, **and pulled pork to hot pan
Cook, breaking up meat with a spoon, until heated through, 5-7 minutes. Add demi packet and ¼ cup water. Bring to a simmer. Transfer to a plate and set aside.
Spread sour cream mixture on the bottom bun. Top with pulled pork and cheese slices. Toast bread until lightly toasted and cheese is melted, 1-2 minutes.
Finish The Dish
Plate dish as pictured on front of card topping sandwich with crispy jalapeños. Bon appétit!
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