Spicy barbacoa pulled-pork sliders with apple slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy barbacoa pulled-pork sliders with apple slaw

Soy-Free, Spicy

2 Servings, 700 Calories/Serving

15 Minutes

Smoky chipotle chiles bring flavors of open-flame cooking to our fast pulled-pork sliders. Cooled with apple slaw, it’s the perfect picnic, inside or out.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 2 organic Granny Smith or other apples
  • Sun Basket coleslaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
  • Sun Basket spicy chipotle barbacoa glaze (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)
  • 4 slider buns
  • 10 ounces braised pork shoulder
  • 2 tablespoons pickled jalapeños (optional)

Chef's Tip

If you prefer a milder version of these sliders, in Step 2, stir the barbacoa glaze into the pork 1 tablespoon at a time, to taste, or just serve all the glaze on the side.

Ingredient IQ

Smoky, spicy, and subtly sweet, chipotle chiles in adobo are a common ingredient in Mexican and Southwestern recipes. They’re made by marinating smoke-dried jalapeños in an adobo sauce of tomato, paprika, garlic, salt, and vinegar.

Nutrition per serving

Calories: 700, Protein: 35g (70% DV), Fiber: 14g (56% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 1g, Saturated Fat: 4g (20% DV), Cholesterol: 90mg (30% DV), Sodium: 1600mg (67% DV), Carbohydrates: 142g (47% DV), Total Sugars: 34g, Added Sugars: 8g (16% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the apple slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Peel the apples, if desired. Core and cut the apples into matchsticks.
In a large bowl, toss together the cabbage, apples, and coleslaw dressing. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Toast the buns; heat the pork

  • Set aside half the barbacoa glaze for serving.
In a large frying pan, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate.
Add 1 to 2 teaspoons oil to the pan and warm over medium-high heat until hot but not smoking. Add the pork and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Remove from the heat and stir in up to half the barbacoa glaze to taste (see Chef’s Tip). Season to taste with salt and pepper.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top with the pork and some of the apple slaw and garnish with as many jalapeños as you like. Close with the bun tops. Serve the remaining slaw and barbacoa glaze on the side.

Kids Can!

  • Toss the coleslaw.
  • Time the cooking.
  • Place the bun bottoms on plates.

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