Ingredients

16 oz Hickory Smoked Pulled Bar-b-q Pork Seasoned (#09067)
8 Each 4" Whole Grain Rich Mini Flat 192/1 Oz
1/4 C Plant Based Cooking Creme Naturally Flavored
1/2 C Korean Bbq Sauce
1/4 C Sugar
1/4 C White Vinegar
1 tsp. Kosher Salt
1 C Diakon Radish, Julienne
1 C Carrot, Julienne
1 Each Jalapeno, Sliced Thin
1 tbsp. Lime Juice
1 tsp. Sriracha
1/2 Each Cucumber, Sliced Thin
1 C Cilantro, Chopped

Chef Notes

For the nutritional value of the Banh Mi Street Tacos and other K-12 inspired recipes, visit richsk12.com.

Directions

1
 Store product at 0°F to -10°F. Thaw bagged pork in the cooler. On the day of service, open bags and place pork in steam table pans. Cover with foil and heat in the oven at 350°F for 30-45 min. or until the center of the meat is 165°F.
2
 Prepare Asian Salad: Combined and whisk together the white vinegar, sugar, and Kosher salt. Toss with and marinate 1 hour, drain: cucumber, cilantro, carrots, Daikon radish and jalapeno pepper.
3
 Prepare Pork for Tacos: Rough chop 1 lb. thawed pulled pork into ¾” sized dice and add ½ cup Korean BBQ Sauce. Heat pork mixture to 165°F.
4
 Place 8 whole grain flatbreads on a parchment lined sheet pan and cover with foil. Place in a 300°F oven for 2-3 min. or until flatbreads are warm, but do not let them bake, you want soft flatbreads. Keep covered until ready to assemble the tacos.
5
 Making Sauce & Building Taco: Combine and blend Plant Based Cooking Creme Naturally Flavored, lime juice, and chopped cilantro. Top warmed flatbread with: 2 oz. warm pulled pork, 1 tsp. (drizzle) of cilantro/lime sauce, 1/4 cup chilled Asian Salad, and 2 Tbsp. chopped cilantro.
6
 6. Serve tacos with ⅛ cup fresh salsa, a slice of lime, ½ cup fruit, ¼ cup vegetable and milk for a complete lunch.
8