South Carolina BBQ pork sliders with carrot-raisin slaw

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

South Carolina BBQ pork sliders with carrot-raisin slaw

2 Servings, 600 Calories/Serving

20 Minutes

Serve up some big South Carolina flavor with this lip-smackingly good dish—from the juicy, melt-in-your-mouth BBQ pork to the sweet carrot-raisin 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.
  • 1 organic celery rib
  • 3 ounces organic shredded carrots
  • 2 tablespoons raisins
  • Sunbasket “creamy” slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
  • 4 slider buns
  • 10 ounces braised pork shoulder
  • Sunbasket South Carolina BBQ blend (Dijon mustard - honey - vegan Worcestershire - balsamic vinegar - brown sugar - sweet smoked paprika - black pepper - cayenne)
  • 3 tablespoons pickled jalapeños (optional)

Nutrition per serving

Calories 600, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1220mg (53% DV), Total Carb. 67g (24% DV), Fiber 3g (11% DV), Total Sugars 36g (Incl. 26g Added Sugars, 52% DV), Protein 33g
Contains: Milk, Eggs, Wheat, Soybeans

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.


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

Wash produce before use


Make the carrot-raisin slaw

  • Thinly slice the celery on the diagonal.

In a medium bowl, stir together the celery, carrots, raisins, and “creamy” slaw dressing. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal. 


Toast the buns

In a large frying pan, 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 plate.


Heat the pork

In the same pan used for the buns, warm 1 to 2 teaspoons 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 South Carolina BBQ blend. Remove from the heat and season to taste with salt and pepper.


Assemble the sliders

Place the bun bottoms, cut sides up, on a work surface. Top each with the pork and as many pickled jalapeños as you like. Close with the bun tops. 


Transfer the sliders and carrot-raisin slaw to individual plates and serve. 

Kids Can!
  • Assemble the carrot-raisin slaw. 
  • Season the slaw to taste. 
  • Measure the oil for the pork. 
  • Time the pork.