The shelf does the heavy lifting here: seasoned pulled pork in sauce that only needs a quick warm and a crisp slaw to balance the salt and smoke. Dinner on the table in twenty minutes, your hands barely dirty.

Serves 2. 20 minutes, 10 at the stove.

About 2220 calories a serving, 115 g protein, 108 g carbohydrate, 146 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 1 container pulled pork (Signature Select), 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 cups coleslaw mix or shredded cabbage, 4 burger buns.

1. Heat 1 tablespoon oil in a large skillet over medium heat, add the entire container of pulled pork with its sauce, and stir gently to warm through, about 8 minutes, until steaming at the edges.8 min
2. While the pork heats, toss 3 cups coleslaw mix with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until the cabbage just softens and wilts, about 2 minutes.
3. Toast 4 burger buns lightly in a dry skillet or toaster oven if you want them warm and crisp.3 min
4. Divide the warm pulled pork between 4 bun halves, pile slaw on top, close, and serve at once.

Cook mode

Note Swap the slaw for dill pickle chips and sliced onion if you prefer. Leftovers keep in the fridge for three days; reheat gently. Serve with cold beer, iced tea, or pickles on the side.