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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- 1½ tsp. Garlic Salt
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- 4 Russet Potatoes
- 6 fl. oz. BBQ Sauce
- 1 Red Onion
- 6 oz. Peas
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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 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. Drain pasta in a colander. Set aside. While pasta cooks, prepare pork.
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2 Cook The Pork
If cooking first, coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor. Place a large non-stick pan over medium-high heat. Add half the pulled pork (reserve remaining for second meal) 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 Make the Sauce
Stir pasta, peas, cream base, 1 tsp. garlic salt (reserve remaining for second meal), peas, half the cheese, cheese sauce, ¼ cup water, ¼ tsp. salt and a pinch of pepper into hot pan. Bring to a simmer. Once simmering, remove from burner. Transfer mixture to prepared casserole dish and top with remaining cheese.
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4 Finish The Dish
Bake in hot oven until cheese is melted and dish is heated through, 10-12 minutes. Plate dish as pictured on front of card, drizzling with ⅓ BBQ sauce (reserve remaining for second meal). Bon appétit!
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5 BYC and EQUIP
Preheat oven to 450 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray.
Baking sheet Large non-stick pan
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6 Prepare Ingredients And Roast Potatoes
Halve and peel onion. Slice halves into thin strips. Cut potatoes into ½" dice. If cooking first, coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor. Add potatoes to prepared baking sheet and toss with 2 tsp. olive oil, remaining garlic salt (If cooking first, set aside 1 tsp. garlic salt for second meal, and use remaining here.) and ranch seasoning.Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven, 10 minutes. Carefully remove from oven. Flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until golden brown and tender, 10-15 minutes. While potatoes roast, cook pork.
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7 Cook The Onion
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 onion to a plate. Reserve pan; no need to wipe clean.
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8 Add Pork and Sauce
Return pan used to cook onion to 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 If cooking first, add ⅔ BBQ sauce and reserve remaining for second meal. and 2 Tbsp. water and bring to a simmer.\
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9 Toast Buns And Finish 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, topping bottom bun with pork, onion, and top bun. Bon appétit!
[PIC: toasted buns with cheese]
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