BBQ Pulled Pork Dinner
with Cheesy Bread and Creamy Kale and Apple Slaw
Set the table first, because this meal will be done in 20 minutes! Tender pulled pork, creamy slaw and cheesy bread. Gather the kids and pass the napkins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Pulled Pork
½ cup
BBQ Sauce
(Contains Mustard)
2 unit
Sub Roll
(Contains Gluten)
1 tsp
Garlic Salt
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit
Granny Smith Apple
113 g
Kale Slaw Mix
¼ cup
Dried Cranberries
100 g
Greek Yogurt
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
56 g
Corn Kernels
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Combine the corn and pork in an 8x8-inch baking dish. Spoon over the BBQ sauce. Broil in the bottom of oven until warmed through, 10-12 min.**
While pork and corn broils, halve rolls. Arrange, cut-side up, on a baking sheet. Brush with 1 tbsp oil (dbl for 4 ppl), then sprinkle with 1/2 tsp garlic salt (dbl for 4 ppl). Divide cheese between rolls. Set aside.
Whisk together the yogurt, mayo, 1/2 tsp garlic salt and 1 tsp sugar in a large bowl. Coarsely grate the apple directly into the bowl with the dressing. Add the dried cranberries and kale slaw mix. Season with salt and pepper and toss to combine.
Toast cheesy bread in the middle of the oven, until cheese has melted, 2-3 min. (TIP: Keep an eye on your bread so that it does not burn!)
Divide the BBQ pulled pork, creamy slaw and cheesy bread between plates.
