Korean BBQ Pulled Pork Sandwich with Cilantro-Lime Slaw
ready in 15 minutes
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
A note about serious food allergies
Korean food is delicious, Korean BBQ is the bomb, and now Korean pulled pork BBQ? With some tart slaw? Sorry, these are all ours now, we're not sharing. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
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
Make the Slaw and Prepare Ingredients
Mince cilantro (no need to stem).
Halve and juice lime.
In a mixing bowl, combine slaw mix, cilantro, mayonnaise, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until softened and lightly browned, 3-5 minutes.
Finish the FIlling
Add pork, BBQ sauce, 2 Tbsp. water, and Sriracha (to taste) to pan. Stir occasionally, breaking up pork with a spoon, unti pork is warmed through and coated, 1-2 minutes.
Toast Rolls and Finish Dish
Open rolls. Place on prepared baking sheet, open side up, and put under hot broiler until lightly toasted, 1-2 minutes.
Keep an eye on oven as rolls may burn easily under broiler.
Plate dish as pictured on front of card, topping bottom halves of rolls with pork and onions, crispy rice noodles, and top halves of rolls. Bon appétit!
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