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)
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
  • ¼ pound organic shredded carrots
  • 2 tablespoons raisins
  • Sunbasket slaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)
  • 4 slider buns
  • 10 ounces braised pork shoulder (contains pork and spices)
  • Sunbasket 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)
Ingredient IQ
Honey was used as a sweetener in European cookery long before cane sugar was widely available. It tastes sweeter than sugar, which means that less is needed in most recipes. Because it’s hydrophilic, or attracts water, it’s an excellent ingredient for baking; cakes made with honey often stay moist longer.

Make It Ahead
The carrot-raisin slaw (Step 1) can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, let the slaw come to room temperature as you proceed with Steps 2 through 4.

Nutrition per serving

Calories 520, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 990mg (43% DV), Total Carb. 63g (23% DV), Fiber 5g (18% DV), Total Sugars 28g (Incl. 13g Added Sugars, 26% DV), Protein 23g
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.
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