In order to bring you the best organic produce, some ingredients may differ from those depicted.
South Carolina BBQ pork sliders with carrot and raisin slaw
Spicy, Protein Plus
2 Servings, 630 Calories/Serving
Serve up some big South Carolina flavor with this lip-smackingly good dish—from juicy, melt-in-your-mouth BBQ pork to a sweet carrot and raisin slaw.
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)
- 2 tablespoons pickled jalapeños (optional)
Calories 630, Total Fat 23g (29% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 1640mg (71% DV), Total Carb. 69g (25% DV), Fiber 5g (18% DV), Total Sugars 37g (Incl. 26g Added Sugars, 52% DV), Protein 35g
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, Sesame.
Wash produce before use
Make the carrot and 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. Wipe out the pan.
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 and cook until heated through, about 1 minute. 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 sauce and as many pickled jalapeños as you like. Close with the bun tops.
Transfer the sliders and carrot and raisin slaw to individual plates and serve.
- Assemble the carrot and raisin slaw.
- Season the slaw to taste.
- Measure the oil for the pork.
- Time the pork.
- Transfer the slaw to plates.