Slow-Cooked BBQ Pulled Pork with Slaw, Rice and Beans.

Smoky, tangy, and just the right amount of sweet, this Southern-inspired meal brings real comfort food to the trail. Chef Jen slow-cooks tender pulled pork in a rich whiskey barbecue sauce with tomato, smoked paprika, and a touch of coconut sugar, then pairs it with rice, beans, and a crunchy cabbage-carrot slaw. Hearty, balanced, and full of flavor, just how it should be! 

Ingredients — Dried Black Beans, Dried Pulled Pork (Pork, Salt), Onion, Dried Carrots, Dried Savoy Cabbage, Instant White Rice (Precooked Parboiled Long Grain Rice, Niacin, Ferric Orthophosphate (Iron), Thiamin Mononitrate, and Folic Acid), Tomato Powder (Tomato), Extra Virgin Olive Oil, Whiskey, Distilled White Vinegar Powder (Maltodextrin, White Distilled Vinegar), Garlic, Sweet Rice Flour, Coconut Sugar, Dried Parsley, Garlic Powder, Smoked Paprika Powder, Ancho Chili Powder, Dried Leeks, Ground Fennel, Ground Cumin, Ground Coriander, Cinnamon, Sea Salt, Dried Oregano, Black Pepper. 

• 31g of protein.
  
• 2 Servings per pouch.
• 14-minute cook time.
  

Cooking Instructions — 

• Tear pouch open and remove oxygen absorber.
• Add a little less than one and a half cups (325ML) of boiling (yes, boiling) water to bag.
• STIR and reseal. Hang out for 14 minutes. Think about how big the universe is.
• Open. Stir Again. Eat. Smile.
• Rehydration will take longer at higher altitudes.