Pulled pork tartines with white bean spread and arugula

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

Pulled pork tartines with white bean spread and arugula

Pulled pork tartines with white bean spread and arugula

Soy-Free, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

25–40 Minutes

You’re going to want a fork and knife for these old-world-inspired pulled-pork tartines.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 10 ounces braised pork shoulder
  • 1 cup organic milk
  • 1 ciabatta roll
  • Sunbasket white bean spread (white beans - kosher salt - red chile flakes)
  • ½ cup pickled jalapeños (optional)
  • 3 ounces organic arugula or other leafy greens
Shine from the Inside Out
Save those food scraps (and the planet)! Juiced a lemon? Add the peel to a jar of olive oil for a lemony infusion. Got leftover pickled jalapeños? Simmer them in a vegetable broth for a spicy kick. Developing simple food-saving habits like repurposing scraps and leftovers can help you save money and protect the planet with minimal effort.

Nutrition per serving

Calories 540, Total Fat 16g (21% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 900mg (39% DV), Total Carb. 55g (20% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 41g
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, Sesame.

Instructions

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

Wash produce before use

1

Cook the pork

  • Finely chop, press, or grate the garlic.
  • Zest and juice the lemon. [Zest both lemons; juice 1 lemon. Save the remaining zested lemon.]
In a medium sauce pot over medium-high heat, stir together the pork, milk, garlic, and lemon zest and juice and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is heated through and the sauce has thickened slightly, 7 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the pork cooks, prepare the ciabatta.

2

Toast the ciabatta; assemble the tartines

  • Cut the ciabatta in half horizontally; spread or drizzle the cut sides with 1 to 2 teaspoons butter or oil and season with salt.
Heat a dry medium frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.
Transfer the ciabatta, cut sides up, to a work surface and slather with the white bean spread. Top with the pork and sauce and as many jalapeños as you like.
While the ciabatta toasts, prepare the arugula.

3

Dress the arugula

In a medium bowl, toss together the arugula and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the tartines to individual plates and garnish with as much arugula as you like. Serve any remaining arugula on the side.
Kids Can!
  • Juice the lemon.
  • Top the ciabatta with butter or oil.
  • Slather the ciabatta with the white bean spread.
  • Toss the arugula.
  • Garnish the tartines with arugula.
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