Time to wear your comfy, stretchy pants because you’ve got some heating and eating to do. Forget about the week behind you while you enjoy the wondrous gift of Friday summer BBQ—winterized. The cider in the pulled pork adds a perfect seasonal touch, and the mac + cheese…well that speaks for itself. Cabbage and root veggies to add some vibrant color to your plate, and cream cheese cornbread because why have just regular cornbread? Maple butter on top makes it dessert, or even breakfast-worthy if you get too full from the rest. But that shouldn’t be a problem, because you have your comfy, stretchy pants on, right?!
P.S. We’re doin’ something a little different to spice up this week. Post a pic of dinner tonight with the hashtag #wecolove and tag @wecohospitality for a chance to have tonight’s bill *poof* disappear!
What’s in your bag:
- Cider braised pulled pork
- Mac + cheese
- Garlic panko
- Cabbage and root vegetable slaw
- Sweet chili aioli
- Cream cheese cornbread
What you’ll need from home:
- Sheet tray with aluminum foil
- Saute pan
- Casserole dish
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 one side of the tray.
- Cook for 10 minutes and carefully pull the tray out of the oven. Maneuver the pork around with a fork to ensure even heating!
- Toss back in the oven for 8-10 more minutes. Take it out when it’s nice and toasty!
The Mac + Cheese
- With 10 or so minutes left on your pulled pork, spread out the mac & cheese in the casserole dish and top with your panko.
- Pop back in the oven to warm through and toast dem crumbs for 8-10 minutes.
- Remove carefully.
- 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!
- Heat a sautee pan over medium heat and toast the corn bread until it reaches a golden brown color.
That’s it! Dinner solved, dinner served. #weareWECO