Pulled pork sliders with coleslaw and corn on the cob

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

Pulled pork sliders with coleslaw and corn on the cob

Chef's Choice

2 Servings, 770 Calories/Serving

15–25 Minutes

Take a dinnertime road trip to eastern North Carolina with these fast and easy authentic sliders.

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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.
  • 1¼ pounds braised pork shoulder
  • 2 ears corn
  • 2 tablespoons unsalted butter (optional)
  • North Carolina vinegar sauce base (apple cider vinegar - ketchup - maple syrup - sweet smoked paprika - vegan Worcestershire - Dijon mustard)
  • 1½ teaspoons red chile flakes (optional)
  • 6 ounces shredded Savoy cabbage
  • 3 ounces shredded carrots
  • 12 slider buns
Chef's Tip
If you’d like to warm the buns, place them, uncut, on a sheet pan and heat them in a 350°F oven for 5 to 7 minutes, then slice the buns in half.

Nutrition per serving

Protein: 47g (94% DV), Fiber: 3g (12% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g (25% DV), Cholesterol: 125mg (42% DV), Sodium: 580mg (24% DV), Carbohydrates: 88g (29% DV), Total Sugars: 22g, Added Sugars: 12 g (24% DV).
Contains: Milk, Wheat, Soybeans

Instructions

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

Wash produce before use

1

Prep and cook the corn

Bring a large sauce pot of lightly salted water to a boil.
  • Let the braised pork shoulder come to room temperature.
  • Shuck the corn; break or cut the ears in half.
Add the corn to the boiling water and cook until tender, 2 to 3 minutes, then drain. Return the corn to the pot and add the butter, swirling to coat. Season with salt and pepper and cover to keep warm.
While the water heats and the corn cooks, prepare the pork.

2

Heat the pork

In another large 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 1½ cups 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 coleslaw.

3

Make the coleslaw

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.

4

Assemble the sliders

  • Cut the buns in half.
Place the bun bottoms, cut sides up, on a work surface. Top with the pork and cabbage slaw. Close with the bun tops.

Serve

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

Kids can!
  • Shuck the corn.
  • Stir together the coleslaw.
  • Assemble their own sliders.
  • Serve the meal.
  • Sweep the floor.