Quick and easy barbacoa pulled-pork sliders with peach slaw

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

20-Minute Meal

Quick and easy barbacoa pulled-pork sliders with peach slaw

Soy-Free, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

20 Minutes

Smoky chipotle and optional pickled jalapeño bring the flavors of open-flame cooking to our 20-minute pulled-pork sliders, cooled with a peach-radish slaw.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 10 ounces braised pork shoulder (contains pork and spices)
  • Sunbasket chipotle barbacoa glaze (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)
  • 1 organic lemon
  • ¼ pound organic radishes
  • 1 organic peach or other stone fruit
  • 2 tablespoons pickled jalapeños (optional)
  • 2 ounces organic shredded green or other cabbage
  • 4 slider buns
Ingredient IQ
Smoky, sweet, and spicy, 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 600, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 900mg (39% DV), Total Carb. 75g (27% DV), Fiber 14g (50% DV), Total Sugars 20g (Incl. 7g Added Sugars, 14% DV), Protein 42g
Contains: Milk, 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 peach slaw

  • Let the braised pork shoulder and barbacoa glaze come to room temperature.
  • Juice the lemon. [Juice 1 lemon; save the remaining lemon.]
  • Trim the ends from the radishes; cut the radishes in half, then cut the halves into thin half-moons.
  • Cut the peach in half and remove the pit; cut the fruit into thin slices, then cut the slices into matchsticks.
  • If using, coarsely chop the jalapeños. Wash your hands after handling.
In a large bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 tablespoon [2 TBL] oil. Add the radishes, peach, cabbage, and as many jalapeños as you like and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Toast the buns

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 work surface.

3

Heat the pork

In the same pan used for the buns, warm 1 to 2 teaspoons [2 to 4 tsp] oil 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. Stir in the barbacoa glaze. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the bun bottoms, cut sides up, to individual plates. Top with the pork and some of the peach slaw. Close with the bun tops. Serve any remaining slaw on the side.
Kids Can!
  • Juice the lemon.
  • Toss the slaw.
  • Help assemble the sliders.