You asked, and we answered. Here it is, you amazing people! If you’ve had it before, we know why you’re here. If you haven’t—WELCOME! We took your favorite BBQ staples and winterized them. There is never a wrong time of year for BBQ, and that, we think, is a fact. Each component is carefully crafted to compliment another—the fats in the pulled pork and mac + cheese contrast the acidity in the slaw. The rich cornbread highlights the sweetness of the maple butter on it…it all works together to create one mega-meal. Pulled pork cornbread sandwiches with leftovers? A power move.
What’s in your bag:
- Cider braised pulled pork
- Mac + cheese
- Cabbage and root vegetable slaw
- Sweet chili aioli
- Cream cheese cornbread
What you’ll need from home:
- Sheet tray with aluminum foil
- Bowl
- Saute pan
Total prep time: 20 minutes
The Pulled Pork
- Preheat your oven to 350 degrees. Drizzle sheet tray with a little olive oil.
- Toss the pork on the tray.
- Cook for 10 minutes and carefully pull the tray out of the oven. Maneuver the pork around with a fork to ensure it is heating evenly.
- Toss back in the oven for 5-10 more minutes. Take it out when it’s nice and toasty!
The Mac + Cheese
- Remove the lid.
- Toss the container (it is oven safe!) in the already preheated oven at 350 degrees and heat for 20 minutes.
- Remove carefully.
The Slaw
- 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
- Heat a saute pan over medium heat and toast the corn bread until it reaches a golden brown color.
Assemble your BBQ extravaganza! Pulled pork, mac + cheese, slaw, and cornbread. Try not to eat it too fast! Or just go for it 😉 BTW—BBQ sandwiches make excellent leftovers!
That’s it! Dinner solved, dinner served. #weareWECO
