Premium: BBQ Pulled Pork Platter

with homemade BBQ sauce two ways, corn on the cob, and green beans

$14.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

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?

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • 5 oz. Green Beans
  • 1 Sous Vide Pork Shank
  • 2½ Tbsp. Home Chef BBQ Pork Seasoning
  • 2 fl. oz. Ketchup
  • 3 fl. oz. Apple Cider Vinegar
  • 2 tsp. Sugar
  • ¼ tsp. 1/4 tsp. Red Pepper Flakes Packet
  • 4 Petit Frozen Corn Cobs
  • Info
    4 Slider Buns
  • Nutrition (per serving)

  • Calories
    826
  • Carbohydrates
    86g
  • Fat
    11g
  • Protein
    43g
  • Sodium
    2130mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 2 Small Bowls
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Make the Sauces
    2

    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.

  • Step 3 - Cook the Corn
    3

    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.

  • Step 4 - Cook the Green Beans
    4

    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.

  • Step 5 - Cook the Pork
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.