Chile-Braised Shredded Pork | Ready To Eat Meal
with Cabbage-Pepper Medley, Roasted Zucchini & Chimichurri Aioli
Why do we opt to cook our pork shoulder overnight? The low-and-slow method yields fall-apart tender results—so tender, in fact, that the best thing to do is shred it and drizzle it in a rich sauce. For this South American-inspired dish, we've paired the chili-cumin-spiced pork with a creamy chimichurri aioli, made with red onion, jalapeño, vegan mayo, and sour cream. Chili-roasted cabbage with bell peppers and a side of spicy roasted zucchini with garlic oil complete the meal.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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