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.
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Granny Smith Apple
Kale Slaw Mix
Mayonnaise(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)
Salt and Pepper*
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.