
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
4 Servings, 770 Calories/Serving
15–25 Minutes
Take a dinnertime road trip to eastern North Carolina with these fast and easy authentic sliders.
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
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 (Maple syrup): 12 g (24% DV).
Contains:
Milk, Wheat, Soybeans
Instructions
Wash produce before use
1
Prep and cook the corn
- Let the braised pork shoulder come to room temperature.
- Shuck the corn; break or cut the ears in half.
While the water heats and the corn cooks, prepare the pork.
2
Heat the pork
While the pork heats, prepare the coleslaw.
3
Make the coleslaw
4
Assemble the sliders
- Cut the buns in half.
Serve
Kids can!
- Shuck the corn.
- Stir together the coleslaw.
- Assemble their own sliders.
- Serve the meal.
- Sweep the floor.