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Fall BBQ

Did you wear ‘em? Your stretchy pants? Well you’re gonna need ‘em, cause pulled pork is on the menu tonight and you’ve got some chowing to do 😉 We braised the pulled pork with cumin, paprika and apple cider vinegar, then deglazed the pan (adding liquid so all the flavorful stuff at the bottom gets reincorporated!) with bourbon. Don’t worry, the alcohol cooks off! Then we added the rest of the BBQ sauce ingredients, did a little mix-mixy, and prepped and packaged it for you to enjoy. The beauty of it all… is that tonight, all you gotta do is toss it in the oven! We love cooking for you, peeps! Enjoy 🙂 

What’s in your bag:

  • Cider-braised pulled pork with WECO bourbon BBQ sauce
  • Cabot cheddar mac + cheese with crispy bacon + garlic panko
  • Shaved cabbage + vegetable slaw 
  • Sweet chili aioli
  • Cream cheese cornbread

What you’ll need from home:

  • Sheet tray with aluminum foil
  • Bowl
  • Saute pan
  • Casserole dish

Total prep time: 20 minutes

The Pulled Pork & Mac + Cheese

  1. Preheat your oven to 350 degrees. Drizzle foil lined sheet tray with a little olive oil. 
  2. Toss the pork on one side of the tray and arrange evenly. Do the same with the mac + cheese, and also sprinkle some garlic panko on top of your mac too. 
  3. Cook for 10 minutes and carefully pull the tray out of the oven. Maneuver the pork around with a fork to ensure even heating!
  4. Toss back in the oven for 8-10 more minutes. Take it all out when the pulled pork is warmed through and the mac is nice and toasty!

The Slaw

  1. Pour the slaw in a bowl, add the aioli to your liking, (stay light to start, you don’t wanna overdo it) and mix it up! 

The Cornbread

  1. Heat a saute pan over medium heat and toast the corn bread until it reaches a golden brown color. 

That’s it! Dinner solved, dinner served. #weareWECO

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