BBQ Smoked Pork Sandos
with Creamy Coleslaw & Tortilla Chips
Smoky BBQ pork sandwiches are truly a thing of beauty. Ready to fire ‘em together in a quick 15 minutes? You’ll warm our ready-to-heat smoked pork burnt ends in savory-sweet BBQ sauce and whip up creamy, tangy coleslaw. Load it all into toasted baguettes and serve with a side of tortilla chips for a perfect harmony of textures and flavors—fast!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Coleslaw Mix
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
10 ounce
Smoked Pork Burnt Ends
½ cup
BBQ Sauce
2 unit
Demi-Baguette
(Contains Soy, Wheat)
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
Sugar
Nutrition Values
Utensils
Instructions
• In a medium bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings).
• Place smoked pork*, BBQ sauce, and 2 TBSP water (4 TBSP for 4 servings) in a medium pan; cook over medium heat, breaking up pork into pieces, until pork is warmed through and sauce has thickened, 4-6 minutes.
• Meanwhile, halve and toast baguettes.
• Fill baguettes with BBQ pork and coleslaw. Divide sandwiches between plates and serve with tortilla chips on the side.
Smoked Pork Burnt Ends are fully cooked when internal temperature reaches 160°.
