15 Minute Meal Kit

Smoky Pulled Pork Mini Flatbreads with Pickled Slaw

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

Pulled pork, slaw, and ranch dressing all on one flatbread? It can be done. It will be done. You will do it in your very own kitchen, with ingredients and a recipe that we will provide. This meal description will self-destruct in five minutes.

In Your Box (serves 2)

  • 4 oz. Slaw Mix
  • ½ fl. oz. Red Wine Vinegar
  • Info
    2 fl. oz. Jalapeño Ranch Dressing
  • 2 tsp. BBQ Spice Rub
  • 8 oz. Fully Cooked Pulled Pork
  • 2 Green Onions
  • 2 tsp. Sugar
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    4 Mini Naan Flatbreads

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
    930
  • Carbohydrates
    64g
  • Fat
    57g
  • Protein
    37g
  • Sodium
    1793mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

Customize It Instructions

  • If using steak strips or flank streak, separate into a single layer and pat dry. Follow same instructions as pulled pork in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as pulled pork in Step 2, cooking until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Follow same instructions as pulled pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare Ingredients and Make Slaw

    Trim and thinly slice green onions, keeping white and green portions separate. Thoroughly combine slaw mix, 1 Tbsp. olive oil, half the green portions of green onions (reserve remaining for garnish), sugar, and vinegar in a mixing bowl. Set aside, stirring once more during cooking. Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.

  2. 2

    Cook the Pulled Pork

    Place a medium non-stick pan over medium heat. Add pulled pork, ¼ cup water, 2 tsp. olive oil, white portions of green onions, and seasoning rub to hot pan. Stir occasionally until tender and pork is warmed through, 5-6 minutes. Remove from burner.

  3. 3

    Broil the Flatbreads

    Place flatbreads on prepared baking sheet. Place under hot broiler and toast until warmed through, 3-5 minutes. Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, placing pork, slaw, dressing (to taste), remaining green portions of green onions, and cheese on flatbread. Bon appétit!

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