North Carolina pulled pork sliders with corn on the cob

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

North Carolina pulled pork sliders with corn on the cob

20-Minute Meal

North Carolina pulled pork sliders with corn on the cob

2 Servings, 740 Calories/Serving

20 Minutes

With ready-braised pork and our tangy house-made vinegar blend, you can pull together these classic sliders and cook the fresh corn in under 20 minutes.

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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)
  • 1 tablespoon unsalted butter (optional)
  • 1 ear corn
  • North Carolina vinegar sauce base (apple cider vinegar - ketchup - maple syrup  - sweet smoked paprika - vegan Worcestershire - Dijon mustard)
  • 1 teaspoon red chile flakes (optional)
  • 2 ounces shredded Savoy cabbage
  • 2 ounces shredded carrots
  • 6 slider buns

Nutrition per serving

Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 800mg (35% DV), Total Carb. 91g (33% DV), Fiber 3g (11% DV), Total Sugars 25g (Incl. 18g Added Sugars, 36% DV), Protein 47g
Contains: Milk, Eggs, Wheat, Soybeans


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

Wash produce before use


Prep and cook the corn

Bring a medium sauce pot of lightly salted water to a boil.
  • Let the braised pork shoulder come to room temperature.
  • If using, let the butter come to room temperature.
  • Shuck the corn; break or cut the ear in half.
Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Transfer to a plate; spread with the butter, if using, and season with salt and pepper. If desired, to keep warm, transfer to a medium bowl and cover with a damp kitchen towel.
While the water heats and the corn cooks, prepare the pork.


Heat the pork

In another medium sauce pot over medium-high heat, warm 1 to 2 teaspoons oil 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. Add ¾ cup of the vinegar sauce base (set aside the remaining vinegar sauce base for the slaw). Season with as many chile flakes as you like and cook, stirring once or twice, until the sauce is bubbling, 1 to 2 minutes. Remove from the heat, cover, and keep warm.
While the pork heats, prepare the slaw.


Make the cabbage slaw

In a medium bowl, stir together the cabbage, carrots, 1 teaspoon oil, and as much of the remaining vinegar sauce base as you like. Season to taste with salt and pepper.


Assemble the sliders

Place the bun bottoms, cut sides up, on a work surface. Top with the pork and spoon some of the cabbage slaw over the pork. Close with the bun tops.


Transfer the sliders to individual plates. Serve the corn and any remaining slaw on the side.