Pulled Pork Mac and Cheese & BBQ Pulled Pork Sandwiches with Roasted Potatoes
two, 4-serving meals
Cook Within: 1 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 8)
- 32 oz. Fully Cooked Pulled Pork
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12 oz. Cavatappi Pasta
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8 fl. oz. Cream Sauce Base
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3.7 oz. Cheese Sauce
- 6 oz. Peas
- 1 Red Onion
- 6 fl. oz. BBQ Sauce
- 4 Russet Potatoes
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2 tsp. Ranch Seasoning
- 1½ tsp. Garlic Salt
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4 Pretzel Sticks
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4 oz. Shredded Cheddar Cheese
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.
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Nutrition (per serving)
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Calories865
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Carbohydrates86g
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Fat40g
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Protein40g
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Sodium1879mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Large Pot
- 1 Medium Oven-Safe Casserole Dish
- 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
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1 Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes. While pasta cooks, prepare the pork.
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2 Cook The Pork
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor. Add half of the pork and ¼ cup water to hot pan. Stir occasionally, breaking up pork, until pork is warmed through, 1-2 minutes.
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3 Add Ingredients
Add pasta, peas, cream base, 1 tsp garlic salt, peas, half the shredded cheese, cheese sauce, ¼ cup water, ¼ tsp salt and a pinch of pepper. Bring to a simmer. Transfer mixture to prepared casserole dish and top with remaining shredded cheese.
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4 Finish The Dish
Bake in a hot oven until cheese is melted and dish is heated through, 10-12 minutes. Plate dish as pictured on front of card, drizzling with 2oz of bbq sauce. Bon appétit!
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5 Prepare The Ingredients And Roast The Potatoes
Halve and peel onion. Slice halves into thin strips. Preheat oven to 450 degrees. Cut potatoes into ½" dice. Add potatoes to prepared baking sheet and top with 2 tsp olive oil, remaining garlic salt, and ranch seasoning. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven, 10 minutes. Carefully, flip wedges. Roast until golden brown and tender, 10-15 minutes. While potatoes roast, cook the pork.
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6 Cook The Onions
" Place 1 tsp. olive oil in a large non-stick pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water 1 Tbsp. at a time. Transfer to a plate. Reserve pan; no need to wipe clean.
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7 Add Pork and Sauce
In the same pan over medium heat, add remaining pork and 2 Tbsp. water to hot pan. Stir occasionally, breaking up pork, until pork is warmed through, 1-2 minutes. Add remaining BBQ sauce and 2 Tbsp. water and bring to a simmer.
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8 Toast The Buns And Finish The Dish
Add remaining cheese evenly to top buns. Place buns directly on oven rack and toast bread until lightly toasted and cheese is melted, 2-3 minutes. Plate dish as pictured on front of card. Bon appétit!
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