15 Minute Meal Kit

Korean-Style Pulled Pork Sandwiches with Orange Sesame Slaw

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • Info
    1 tsp. Gochujang Red Pepper Paste
  • 8 oz. Fully Cooked Pulled Pork
  • Info
    0.84 oz. Mayonnaise
  • Info
    2 Potato Rolls
  • 2 Heads of Baby Bok Choy
  • 4 oz. Slaw Mix
  • Info
    2 oz. Teriyaki Glaze
  • Info
    2 fl. oz. Mandarin Orange Sesame Ginger Dressing

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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