with Red Cabbage Slaw
It’s tough to resist the saucy, tender texture and tangy flavor of BBQ pulled pork. Here, it stars in sandwiches that come together in just 15 minutes. For this lightning-speed meal, you’ll mix your slaw, warm your pulled pork with zesty Southwest spices, and pile it all onto toasted potato buns. Just think: you’re that much closer to sandwich bliss.
Allergens
Utensils
Tags
Carrot
3 ounce
Potato Buns
2 unit
BBQ Sauce
4 tablespoon
Ketchup
2 tablespoon
Southwest Spice Blend
1 tablespoon
Shredded Red Cabbage
4 ounce
Sour Cream
2 tablespoon
Mayonnaise
2 tablespoon
Pulled Pork
8 ounce
Sugar
1.5 teaspoon
Cooking Oil
2 teaspoon
Salt
Pepper
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim, peel, and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Halve buns.
• In a small bowl, combine BBQ sauce, ketchup, Southwest Spice, and 1 TBSP water (2 TBSP for 4 servings). • To bowl with grated carrot, add cabbage, mayonnaise, sour cream, and 1½ tsp sugar (3 tsp for 4). Season with a big pinch of salt and pepper; toss to combine.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pulled pork* and BBQ sauce mixture. Season with salt and pepper. Cook, breaking up meat into pieces, until warmed through, 3-4 minutes.
• While filling cooks, toast buns directly on top oven rack until golden brown. Fill buns with pork and slaw. Divide sandwiches between plates. Serve with remaining slaw on the side.
890
kcal
Calories
49
g
Fat
16
g
Saturated Fat
84
g
Carbohydrate
34
g
Sugar
4
g
Dietary Fiber
28
g
Protein
120
mg
Cholesterol
1790
mg
Sodium
