Spicy barbacoa pulled-pork sliders with mango slaw

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

Spicy barbacoa pulled-pork sliders with mango slaw

Spicy barbacoa pulled-pork sliders with mango slaw

Soy-Free, Spicy, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

20 Minutes

Smoky chipotle and pickled jalapeño bring the flavors of open-flame cooking to these juicy pulled-pork sliders, cooled with a mango slaw. You’ll be drooling in no time. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 lemon
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic mango
  • 3 ounces organic shredded green or other cabbage
  • 4 slider buns
  • Sunbasket spicy chipotle barbacoa glaze (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)
  • Protein options:
  • 10 ounces braised pork shoulder
  • 10 ounces pulled cooked chicken breast
  • 2 tablespoons pickled jalapeños (optional)

Nutrition per serving

Calories 570, Total Fat 18g (23% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1090mg (47% DV), Total Carb. 68g (25% DV), Fiber 6g (21% DV), Total Sugars 32g (Incl. 7g Added Sugars, 14% DV), Protein 35g
Contains: Milk, Eggs, 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.


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

Wash produce before use


Make the mango slaw

  • Juice the lemon. [Juice 1 lemon; save the remaining lemon for another use.]
  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.

In a large bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 to 2 teaspoons oil. Add the radishes, mango, and cabbage and toss to coat. Season to taste with salt and pepper. 


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 work surface. Do not clean the pan.


Heat your protein

  • Set aside half the barbacoa glaze for serving.

In the same pan used for the buns, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring once or twice, until the meat is heated through and begins to crisp around the edges, 2 to 3 minutes. Remove from the heat and stir in up to half the barbacoa glaze to taste (see Chef’s Tip). Season to taste with salt and pepper.


Place the bun bottoms, cut sides up, on individual plates. Top with your protein and some of the mango slaw and garnish with as many jalapeños as you like. Close with the bun tops. Serve the remaining slaw and barbacoa glaze on the side. 

Kids Can!
  • Juice the lemon. 
  • Assemble the slaw.
  • Measure the oil for cooking your protein.
  • Place the bun bottoms on plates.