with homemade BBQ sauce two ways, corn on the cob, and green beans
Prep & Cook Time:30-40 min.
Cook Within:6 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
French cuisine has five "mother sauces" that act as building blocks for all other sauces in the repertoire. Barbecue sauce is essentially the American mother sauce. Key components like vinegar, mustard, and tomatoes are swapped in and out and rejiggered to give this country its regional BBQ identity. But why choose only one? We give you the building blocks to make two sauces that illustrate how to use similar ingredients to make two different sauces that harmonize beautifully with tender pulled pork. Oh, did we bury the lead there?
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
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 ends off green beans. Remove pork shank from packaging. Using a fork, shred meat off the bone into medium mixing bowl. Add any juices from packaging to bowl containing shredded pork, discarding any solid white pieces. Season pork with 1½ Tbsp. BBQ pork seasoning blend.
Make the Sauces
Combine ketchup, 1 Tbsp. apple cider vinegar, and remaining BBQ pork seasoning blend in a small bowl and season with salt to taste. In another small bowl, combine remaining apple cider vinegar, sugar, red pepper flakes, and salt and pepper to taste. This sauce is a vinegar based, Carolina-style sauce that pairs perfectly with seasoned pork, adding a nice bit of heat, sweet, and tang.
Cook the Corn
Once water is boiling, add mini corn cobs and lower to simmer. Cook 8 minutes, then remove from heat. Keep corn in water until ready to plate.
Cook the Green Beans
Place green beans and 3 Tbsp. water in medium pan over medium-high heat. Once water starts steaming, cover pan tightly and cook about 5 minutes, until green beans are vibrant green. Drain any remaining water and season green beans with salt and pepper to taste. Remove from pan. No need to wipe pan clean.
Cook the Pork
Heat 2 tsp. olive oil in same pan used to cook green beans over medium-high heat. Place seasoned pork in pan and leave undisturbed for 5 minutes to allow pork to crisp up. Stir and cook 3 more minutes or until pork reaches a minimum internal temperature of 165 degrees.
Plate the Dish
Place pork on a platter along with cooked green beans. Remove corn from pot of water, toss with butter, and season with salt and pepper to taste. Place on platter with pork and green beans. Serve with slider buns and BBQ sauces.
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