South Carolina mustard BBQ pork sliders with carrot-raisin slaw

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

20-Minute Meal

South Carolina mustard BBQ pork sliders with carrot-raisin slaw

2 Servings, 520 Calories/Serving

20 Minutes

Serve up big South Carolina flavor with these Dijon BBQ–sauced pork sliders and carrot-raisin slaw—you’ll have Southern-inspired barbecue in just 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • ¼ pound organic shredded carrots
  • 2 tablespoons raisins
  • Sun Basket slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
  • 4 slider buns
  • 10 ounces braised pork shoulder (contains pork and spices)
  • Sun Basket South Carolina mustard 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: 520, Protein: 23g (46% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 1g, Saturated Fat: 3g (15% DV), Cholesterol: 60mg (20% DV), Sodium: 990mg (41% DV), Carbohydrates: 63g (21% DV), Total Sugars: 28g, Added Sugars: (buns contain added sugar, mustard BBQ blend contains molasses, honey, and brown sugar): 13g (26% DV).
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.

Instructions

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

Wash produce before use

1

Make the carrot-raisin slaw

  • Trim the ends from the celery. Thinly slice the celery on the diagonal.
In a medium bowl, stir together the celery, carrots, raisins, and slaw dressing. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Toast the buns

In a large frying pan, working in batches if needed, 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.

3

Heat the pork

In the same pan used for the buns, warm 1 to 2 teaspoons [2 to 4 tsp] 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 half the mustard BBQ blend (set aside the remaining BBQ blend for serving). Remove from the heat and season to taste with salt and pepper.

4

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.

Serve

Transfer the sliders and carrot-raisin slaw to individual plates. Serve the remaining mustard BBQ blend on the side.
Kids Can!
  • Stir the carrot-raisin slaw.
  • Season the slaw with salt and pepper.
  • Time the pork.