BBQ Pork Bao Buns with Sriracha Slaw

1. Pressure cooker directions: Preheat the oven to the lowest setting to hold the bao buns warm. With the trivet in the instant pot, add 1 cup of water. Place the bao buns in the instant pot and put the lid on. Cook the buns on high pressure for 1 minute. After 1 minute, quickly release the steam and place the buns on the sheet pan and into the warm oven until it is time for assembly. While the buns cook, wash, dry, and chop the cilantro. (The stems are tender and can be used.)
2. Empty out any excess water from the instant pot and remove the trivet. Place the Cooked Pork and BBQ Sauce in the instant pot. Stir to mix. Put the lid on your instant pot, then set it to high pressure and cook for 3 minutes.
3. While the pork is cooking, prepare the slaw. Combine the slaw blend and sriracha slaw dressing #1 in one medium mixing bowl.
4. When cooking time is up, quickly release the steam. Carefully remove the lid, then stir the pork. Taste, then add salt and pepper as desired. Turn off all heating elements.
5. To assemble, divide the pork between the bao buns and top with the sriracha slaw, pickled red onions, and cilantro.

Stove top directions: Place the cooked pork and BBQ Sauce in a medium pot. Cook on a medium burner until warm, stirring occasionally. Once the pork is almost done, place the bao buns on the microwaveable plate and then cover it with a damp paper towel. Cook in 30-second intervals until the buns are soft and hot. Leave covered until plating. Follow Step 3 above to make the coleslaw and then Step 5 for plating.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.