Korean-Style Pulled Pork Sandwiches with Orange Sesame 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
A note about serious food allergies
Pulled pork gets some extra love from spicy gochujang paste (a Korean delight) and sweet teriyaki, like a BBQ pulled pork you know and love with a touch of the exotic. Slaw on the side means extra crunch and delight, for a meal that's deliciously both brand new and a bit familiar. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
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
Prepare the Ingredients
Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Cook the Pork Mixture
Place a large non-stick pan over medium-high heat. Add pulled pork, bok choy stems, and 2 tsp. olive oil to hot pan. Stir often until combined, 1-2 minutes.
Add 2 Tbsp. water. Stir occasionally, breaking up pork, until warmed through, 1-2 minutes.
Stir in gochujang (use less if spice-averse) and teriyaki glaze until combined.
Remove from burner. Remove pork mixture to a plate. Wipe pan clean and reserve.
Warm Rolls and Make Slaw
Return pan used to cook pork mixture to medium heat. Add rolls to hot, dry pan, cut side down, and toast until browned, 1-2 minutes.
Remove from burner.
Mix slaw mix, bok choy leaves, and dressing in a mixing bowl until completely combined.
Finish the Dish
Plate dish as pictured on front of card, spreading mayonnaise on bottom roll, and topping with pork mixture and top roll. Bon appétit!
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