This Post May Contain Affiliate Links. Please Read Ourย Disclosure Policy.
If you’re like me, an incredibly busy person having to run 3 kids to camps, practices, and recitals, put together swag for the next PTO event, and then try to work your job with toddler children in tow, I bet the idea of ONE recipe that can turn into several meals and save time (each is doable in 30 mintues are less) and reduce stress levels is on your wish list. Welcome to your Transformer Sunday Meal Prep Guide, where I provide the base recipe and six additional recipes to solve your weekly meal-planning dilemma.
Six incredible meals from one source of protein!
The base transformer recipe starts on Sunday, where I take 5 lbs of pork shoulder, season it with oregano, cumin, and paprika, and then simmer it in a chipotle braise of chicken broth and sweet brown sugar in a Dutch oven until tender.
I shred the pork shoulder and store it properly, and then use it throughout the week for new meals.
In this guide, I take you through the main recipe and six others, showing you how easy it is to create meals that won’t taste boring but still pack all the flavor and nutrition your family is craving, AND still keep your sanity. Plus, every single recipe can be cooked in about 30 minutes, which also saves you precious time!
Ready? This is how it’s done.
Sunday Transformer Meal Prep Plan
Base Transformer Recipe – Chipotle Braised Pork Shoulder
This smoky, citrus-braised pork shoulder is THE foundation of your entire week of meals. Slow-cooked until fall-apart tender, itโs packed with bold chipotle flavor and incredibly versatile for creating the rest of the meals.
Transformation 1 – Pulled Pork Street Tacos
Sundayโs braised pork becomes smoky, juicy street tacos with tangy pickled onions, fresh cilantro, cotija, and lime. Because the pork is already cooked (yeahhh, baby!) and packed with flavor, dinner comes together with only 10 minutes of prep time!
Transformation 2 – Pork Fried Rice
The chipotle pork is chopped and tossed into crispy fried rice, adding rich, smoky flavor without needing another protein or extra seasonings. Even better, I add a splash of the reserved braising liquid, which adds incredible depth that tastes like your fave takeout restaurant.
Transformation 3 – Pork Ramen Bowl
I then use more leftover braising liquid to make a rich ramen broth, while the shredded pork becomes the perfect topping. It feels like a totally new meal, even though it started with Sundayโs pork shoulder!
Transformation 4 – Loaded Pork Quesadillas
This one is ridiculously easy. Warm chipotle pork, melty pepper jack, and sautรฉed peppers become crispy, golden quesadillas that taste anything but boring.
Transformation 5 – Smoky Breakfast Hash
A good end-of-the-week breakfast, the smoky pork crisps up gorgeously alongside roasted potatoes and peppers, creating a hearty breakfast hash thatโs finished with eggs, chipotle crema, and pickled onions. Yummy!!
Transformation 6 – Smoky BBQ Pulled Pork Sandwiches
A no-brainer, because you already pre-shredded the pork. All you’re doing is making a quick homemade BBQ sauce that adds depth to the chipotle pork, mixing in a zesty coleslaw, and serving it on toasted brioche buns. Viola โ dinner took no time!
Why Braised Pork Shoulder is Amazing for Sunday Meal Prep
- The smoky-citrus flavor goes with almost everything! I made sure the combination of chipotle, orange, garlic, and warm spices creates a balanced base that pairs just as well with tacos and quesadillas as it does with fried rice, ramen, breakfast hash, and BBQ sandwiches.
- Spend a few hours on Sunday braising the pork, then dinner comes together in about 10 to 20 minutes the rest of the week with simple add-ins and fresh toppings. I designed this to be that easy!
- That braising liquid will be your best friend all week. Save every dropโit keeps the pork juicy when reheated, becomes the broth for ramen, and adds incredible flavor to other meals throughout the week.
- The one thing about meal prep I hate is how repetitive it is to make six portions of the same meal. Youโll turn one batch of pork into six completely different dinners, each feeling fresh and satisfying!
My Testing Notes for The Base Pork Recipe
- A deep, golden-brown crust adds layers of flavor to both the pork and the braising liquid, so brown the pork shoulder well โ I NEVER rush this step; it pays off in every meal youโll make later in the week.
- At about the 3 1/2 hour mark, I usually check the pork shoulder. When it shreds effortlessly with two forks, then it’s done. If it feels firm or stringy, I cover it and let it braise another 20 to 30 minutes.
- Do not throw out the braising liquid! It keeps the meat juicy throughout the week and doubles as the base for the ramen broth. I reheat the pork with a splash of the liquid to keep it from drying out.
- I don’t wait for the pork to cool completely before shredding it. Warm pork pulls apart much more easily than cold pork and then soaks up more of that smoky, citrusy braising liquid, so I shred it when warm. I also use this shredder; it’s my fave one for meats, including chicken!
Ingredients
Pork shoulder โ A bone-in pork shoulder (also called Boston butt) is the best choice for this recipe. I find its marbling and connective tissue break down really well during the long braise, creating juicy, tender meat. Boneless pork shoulder works too. Avoid pork loinโitโs much leaner and simply won’t shred as well.
Chipotle peppers in adobo sauce โ I look for the small cans in the Mexican market or international foods aisle. If you prefer a milder pork, start with 2 chipotles instead of 4. Reserve the adobo sauce and use 2 tablespoons for the recipe.
Fresh orange juice โ Navel oranges are my favorite here. You can also sub in Valencia oranges (if theyโre in season). I’d steer away from bottled orange juice as it dulls the taste of braise.
Yellow onion and garlic โ I recommend yellow onions; they’re my go-to for braising because they strike the perfect balance between sweet and savory. White onion works, but sweet onion will add too much sweetness, so avoid at all costs!
Smoked paprika, cumin, and oregano โ For a more authentic flavor, you could substitute Mexican oregano (which has citrus and licorice notes); though sticking with regular dried oregano works perfectly, too!
Chicken broth โ Use low-sodium broth to control the seasoning, and remember, donโt throw the braising liquid away!
How to Store the Braised Pork Shoulder
I store the pork in one large airtight container in the braising liquid, but if I lack fridge room, I portion it into smaller containers for each recipe. The braising liquid keeps the pork moist and flavorful every time you reheat it. If you’re looking for meal prep containers, check out my review on the system I use!
When youโre ready to cook, reheat only the amount you need with a few spoonfuls of the braising liquid to keep it juicy.
If you’re making the braised pork shoulder recipe but want to freeze a portion, combine it with the braising liquid and store it up to 3 months.
Did you know I started a Substack? I share meal plans just like this; love to see you there!
Frequently Asked Questions
The braising liquid keeps the pork moist and tender as it sits in the refrigerator. It also becomes the broth for the ramen and adds extra flavor when reheating leftovers.
For sure! Sear the pork first for the best flavor, then transfer everything to a slow cooker and cook on Low for 8 to 10 hours or High for 5 to 6 hours, until the pork is fall-apart tender.
Absolutely! I developed this plan around a 5 lb bone-in pork shoulder, with each transformation using about 2 to 3 cups of shredded pork, so you can enjoy six different dinners from one Sunday cook with no problem!
Transformer Meal Prep Recipes
Here is the roster of recipes that can make up a week’s worth of meals from the braised pork shoulder, and each takes no more than 30 minutes to put together. The sequence is only suggestions, so feel free to shift a dish to a different day, but I wanted to provide something you can plug in and cook!
Sunday
Cook it once on Sunday, and use it as your base transformation recipe for the rest of the week.
Chipotle Braised Pork Shoulder
Equipment
- Large Dutch oven with lidย 6- to 7-quart
- small mixing bowl
- Tongs
Ingredients
For the Pork
- 1ย 5-pound bone-in pork shoulder (Boston butt)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Braising Liquid
- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 6 garlic cloves, smashed
- 4 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 1 cup freshly squeezed orange juice see notes
- 1ย cup chicken broth see notes
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 325ยฐF.
- Pat the 5-pound bone-in pork shoulder completely dry with paper towels. In a small bowl, combine 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Rub the seasoning mixture over every surface of the pork. Let the pork rest at room temperature for 30 minutes.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the pork for 4 to 5 minutes per side, until deeply browned all over.
- Transfer the pork to a plate. Add the roughly chopped yellow onion to the pot and cook for 3 minutes, scraping up any browned bits from the bottom. Stir in the 6 smashed garlic cloves and cook for 1 minute, until fragrant.
- Add the 4 chipotle peppers, 2 tablespoons adobo sauce, 1 cup freshly squeezed orange juice, 1 cup chicken broth, and 2 tablespoons brown sugar. Stir everything together until combined.
- Nestle the pork back into the Dutch oven, fat side up. Cover with the lid and transfer to the oven. Braise for 3ยฝ to 4 hours.
- Start checking the pork after 3ยฝ hours. Itโs ready when it shreds effortlessly with two forks. If it still feels firm or stringy, cover and continue braising, checking every 20 to 30 minutes until itโs fall-apart tender.
- Transfer the pork to a cutting board. Remove and discard the bone and any large pieces of fat, then shred the meat with two forks or an automatic shredder.
- Return the shredded pork to the Dutch oven and stir it into the braising liquid. Taste and season with additional salt if needed.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Monday
Here’s the Sunday night payoff. You can create a delicious meal that’s restaurant-worthy in ten minutes. Especially since Monday can be one of the busiest days in a household!
Pulled Pork Street Tacos
Equipment
- Medium saucepan or skillet
- Large dry skillet
- Tongs
Ingredients
For the Tacos
- 3 cups chipotle braised pork shoulder,shredded
- 2 to 3 tablespoons reserved pork braising liquid, plus more as needed
- 12 small corn tortillas
- 1ย cup pickled red onions see notes
- 1 large handful fresh cilantro leaves
To Finish
- ยฝ cup salsa verde, plus more as desired
- ยฝ cup crumbled cotija cheese
- 2 medium limes, cut into wedges
- 2 medium avocados, sliced, or 1 cup prepared guacamole
For Homemade Quick-Pickled Red Onions, Optional
- 1ย large red onion, thinly sliced
- ยฝ cup distilled white vinegar
- ยฝ cup water
- 1ย teaspoon granulated sugar
- 1 teaspoon salt
Instructions
Make the Quick-Pickled Red Onions (Optional)
- Add 1 thinly sliced large red onion to a heat-safe jar or bowl.
- Add ยฝ cup distilled white vinegar, ยฝ cup water, 1 teaspoon granulated sugar, and 1 teaspoon salt. Stir well, making sure the onion is mostly submerged.
- Let the onions sit at room temperature for at least 30 minutes before serving. For easier meal prep, make them while the pork shoulder braises and refrigerate them until needed.
Reheat the Pork
- Add 3 cups chipotle braised pork and 2 to 3 tablespoons reserved braising liquid to a medium saucepan or skillet.
- Warm the pork over medium-low heat for 3 to 5 minutes, stirring occasionally, until heated through. Add another splash of braising liquid if needed to keep the pork moist.
Warm the Tortillas
- Warm 12 small corn tortillas in a dry skillet over medium-high heat for approximately 15 to 20 seconds per side, until softened and lightly blistered.
- Alternatively, char the tortillas carefully over a low gas flame, turning them with tongs. Stack the warm tortillas under a clean kitchen towel so they stay soft.
Assemble the Tacos
- Double up the tortillas if desired, then divide the warm pork evenly among all 12 tortillas.
- Top the tacos with 1 cup pickled red onions, 1 large handful fresh cilantro, ยฝ cup salsa verde, ยฝ cup crumbled cotija, and 2 sliced avocados or 1 cup guacamole.
- Serve immediately with the wedges from 2 limes, squeezing plenty of fresh lime juice over each taco.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Tuesday
This is where the braising liquid earns its keep! On day three, the pork only soaks in more of that yummy citrus-smoky flavor, and only 2 cups turns into a hearty meal better than Chinese take-out.
Pork Fried Rice
Equipment
- Large wok or 12-inch skillet
- small mixing bowl
- whisk
- Microplane or fine grater
- Wooden spoon or wok spatula
Ingredients
For the Fried Rice
- 2 tablespoons neutral cooking oil, such as avocado or vegetable oil
- 4 medium garlic cloves, minced
- 1ยฝ teaspoons freshly grated ginger
- 4 cups cold, day-old cooked white rice
- 4 large eggs, beaten
- 2 cups chipotle braised pork, roughly chopped
- 1ยฝ cups frozen peas or corn, thawed
- 4 tablespoons soy sauce
- 1ยฝ tablespoons toasted sesame oil
- 4 medium scallions, thinly sliced, white and green parts separated
To Finish
- sesame seeds, to taste
- chili oil or sriracha, to taste
Instructions
- Break up 4 cups cold, day-old cooked white rice with clean hands or a fork so there are no large clumps. Beat 4 large eggs in a small bowl and set aside.
- Heat a large wok or 12-inch skillet over high heat. Once the pan is very hot, add 2 tablespoons neutral oil and swirl to coat.
- Add 4 minced garlic cloves, 1ยฝ teaspoons grated fresh ginger, and the white parts of 4 sliced scallions. Stir-fry for approximately 30 seconds, just until fragrant. Donโt let the garlic burn.
- Add the 4 cups cold rice and spread it into an even layer against the hot pan. Let the rice cook undisturbed for 2 minutes so the bottom begins to crisp, then toss and stir-fry for another 2 minutes.
- Push the rice to one side of the pan. Pour the 4 beaten eggs into the empty space and scramble for 1 to 2 minutes, until just set. Stir the eggs into the rice.
- Add 2 cups roughly chopped chipotle braised pork and 1ยฝ cups thawed frozen peas or corn. Stir-fry for 2 to 3 minutes, until the pork and vegetables are heated through.
- Pour 4 tablespoons soy sauce and 1ยฝ tablespoons toasted sesame oil evenly over the rice. Toss everything together for approximately 1 minute, making sure the rice is evenly seasoned.
- Remove the pan from the heat. Stir in the green parts of the 4 sliced scallions, then taste and add more soy sauce if needed.
- Divide the fried rice among 4 bowls. Finish with sesame seeds and chili oil or sriracha as desired, then serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Wednesday
I love this one because the braising liquid becomes your broth. This one is a showstopper, full of flavor, and it transports me to the neighborhood Japanese restaurant.
Pork Ramen Bowl
Equipment
- medium saucepan
- Large saucepan
- Small saucepan
- Fine-mesh strainer or slotted spoon
- Microplane or fine grater
- ladle
Ingredients
For the Broth
- 3 cups reserved pork braising liquid, chilled and skimmed of excess fat
- 3 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1ยฝ tablespoons freshly grated ginger
For the Ramen Bowls
- 4 portions fresh or dried ramen noodles
- 2 cups chipotle braised pork, warmed
- 4 ย large soft-boiled eggs, peeled and halved
- 1 cup charred or roasted corn kernels
- 4 medium scallions, thinly sliced
To Finish
- 2 teaspoons sesame seeds, or to taste
- chili oil, to taste
- 2 nori sheets, cut into strips, optional
Instructions
Prepare the Broth
- If the reserved pork braising liquid is cold, remove and discard the solidified layer of fat from the surface. Add 3 cups skimmed braising liquid and 3 cups low-sodium chicken broth to a medium saucepan.
- Add 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, and 1ยฝ teaspoons freshly grated ginger. Stir well and bring the broth to a gentle simmer over medium heat.
- Simmer for 5 to 7 minutes to blend the flavors. Taste and add more soy sauce for saltiness or a splash of chicken broth if the broth tastes too concentrated.
Cook the Noodles
- While the broth simmers, cook 4 portions ramen noodles in a separate pot according to the package directions.
- Drain the noodles well. Divide them evenly among 4 large serving bowls.
Assemble the Ramen Bowls
- Ladle the hot broth evenly over the noodles.
- Divide 2 cups warmed chipotle braised pork, 4 halved soft-boiled eggs, 1 cup charred corn kernels, and 4 sliced scallions among the bowls.
- Finish each bowl with sesame seeds and chili oil to taste. Add nori strips, if using, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Thursday
Near the end of the week, this is the Thursday night dinner the kids will actually request. It’s easy, tasty, and so family-friendly!
Loaded Pork Quesadillas
Equipment
- Large skillet or griddle
- small mixing bowl
- whisk
- Spatula
- Pizza cutter or sharp knife
Ingredients
For the Chipotle Crema
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce, finely minced
- 1 medium lime, juiced
For the Quesadillas
- 8 large flour tortillas
- 3 cups chipotle braised pork, warmed and roughly chopped
- 2 cups shredded pepper jack cheese
- 1 cup cooked fajita peppers and onions, warmed
- 2 tablespoons butter or neutral cooking oil, divided avocado or vegetable oil
To Finish
- ยฝ cup salsa verde, or as desired
- ยฝ cup pickled red onions, or as desired
- chipotle crema, as desired
Instructions
Make the Chipotle Crema
- Add 1 cup sour cream, 2 finely minced chipotle peppers in adobo, and the juice of 1 medium lime to a small bowl.
- Stir until thoroughly combined. Taste and add a little more lime juice or adobo sauce as desired, then set aside.
Assemble the Quesadillas
- Place 8 large flour tortillas on a clean work surface.
- Divide 2 cups shredded pepper jack cheese evenly among the tortillas, sprinkling the cheese over one half of each tortilla.
- Divide 3 cups warmed, roughly chopped chipotle pork and 1 cup warmed fajita peppers and onions evenly over the cheese.
- Fold the empty half of each tortilla over the filling and press down gently.
Cook the Quesadillas
- Heat a large skillet or griddle over medium heat. Add approximately ยฝ tablespoon of the 2 tablespoons butter or neutral oil, or just enough to lightly coat the cooking surface.
- Place as many quesadillas in the skillet as will fit without overlapping. Cook for 2 to 3 minutes, or until the bottoms are deeply golden.
- Flip the quesadillas and cook for another 2 to 3 minutes, until both sides are crisp and the pepper jack is completely melted.
- Transfer the cooked quesadillas to a cutting board. Repeat with the remaining quesadillas, adding more of the remaining butter or oil to the skillet as needed.
- Let the quesadillas rest for 1 to 2 minutes, then slice each into wedges.
- Serve warm with the prepared chipotle crema, ยฝ cup salsa verde, and ยฝ cup pickled red onions, adding more of any topping as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Friday
The end of the week is approaching, and this Friday morning situation is what makes the whole week worth it.
Smoky Breakfast Hash
Equipment
- 12-inch cast-iron skillet or large nonstick skillet
- small mixing bowl
- Flexible spatula
Ingredients
For the Hash
- 2 tablespoons olive oil
- 3 cups roasted or pan-fried potatoes, diced
- 2 cups chipotle braised pork, roughly chopped
- 1 cup cooked fajita peppers and onion
- 6 large eggs
- salt and pepper, to taste
To Finish
- ยฝ cup chipotle crema see notes
- ยฝ cup pickled red onions see notes
- ยผ cup chopped fresh cilantro
- cup hot sauce, to taste
Instructions
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Add 3 cups diced roasted or pan-fried potatoes in an even layer. Let them cook undisturbed for 3 to 4 minutes, until the bottoms are golden and crispy.
- Stir in 2 cups roughly chopped chipotle braised pork and 1 cup cooked fajita peppers and onions.
- Continue cooking for 3 to 4 minutes, stirring occasionally, until everything is hot and the pork begins to caramelize around the edges.
- Use the back of a spoon to make 6 small wells in the hash.
- Crack 6 large eggs into the wells. Season lightly with salt and black pepper
- Cover the skillet with a lid and cook for 3 to 5 minutes, or until the egg whites are fully set but the yolks are still runny. Cook a little longer if you prefer firmer yolks.
- Remove from the heat. Spoon ยฝ cup chipotle crema over the hash.
- Scatter ยฝ cup pickled red onions and ยผ cup chopped cilantro over the top.
- Finish with your favorite hot sauce and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Saturday
When the weekend rolls around, you want a recipe that tastes like you spent all day on it, but it’s our secret: YOU DIDN’T!
Smoky BBQ Pulled Pork Sandwiches
Equipment
- Small saucepan
- Large skillet
- medium mixing bowl
- whisk
- Wooden spoon or silicone spatula
Ingredients
For the BBQ Sauce
- 1 cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reserved adobo sauce see notes
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- ยฝ tablespoon freshly ground black pepper
For the Slaw
- 2 cups shredded coleslaw mix
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- ยผ teaspoon salt
- โ teaspoon ย freshly ground black pepper
For the Sandwiches
- 3 cups chipotle braised pork, shredded
- 2 to 3 tablespoons reserved pork braising liquid, as needed
- 4 brioche buns, split
- 12 dill pickle slices, or more as desired
Instructions
Make the BBQ Sauce
- Add 1 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons packed brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon reserved adobo sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ยฝ teaspoon black pepper to a small saucepan.
- Whisk until thoroughly combined, then place the saucepan over medium heat.
- Bring the sauce to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened and deeply flavored.
- Taste and adjust as needed. Add a little more apple cider vinegar for extra tang or a small amount of brown sugar for more sweetness. Remove the saucepan from the heat.
Make the Slaw
- Add 2 cups shredded coleslaw mix, 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon honey, ยผ teaspoon salt, and โ teaspoon black pepper to a medium bowl.
- Toss until the cabbage is evenly coated. Let the slaw sit for at least 10 minutes while you warm the pork and toast the buns.
Warm and Sauce the Pork
- Add 3 cups chipotle braised pork and 2 tablespoons reserved braising liquid to a large skillet over medium-low heat.
- Cook for 3 to 5 minutes, stirring occasionally, until the pork is warmed through. Add the remaining 1 tablespoon braising liquid if needed to keep the meat moist.
- Add approximately ยพ of the prepared BBQ sauce to the warm pork. Stir until the pork is evenly coated, adding more BBQ sauce as desired.
Toast and Assemble the Sandwiches
- Place the 4 split brioche buns cut-side down in a clean, dry skillet over medium heat. Toast for 1 to 2 minutes, until lightly golden.
- Divide the BBQ pork evenly among the bottom buns.
- Top each sandwich with one-quarter of the prepared slaw and approximately 3 dill pickle slices.
- Drizzle with additional BBQ sauce, then add the top buns. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
I hope this meal plan serves your needs and becomes an organizational tool and something you use on regular rotation! Happy cooking!
Seen On
40 aprons VIP
Access all of our new and existing 40 Aprons content AD-FREE + exclusive member only content.
our promise
At 40 Aprons our goal is simple. To serve up delicious, approachable recipes the whole family can enjoy
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Thank you!
You have successfully joined our subscriber list.