Skip To Content

Ranch-Hand Poor Boy

25 min
10 min prep
15 min cook

Serves 6

Ingredients

  • 16.5 oz Mexican style refried beans
  • 2 French bread, each loaf cut in half, then lengthwise
  • 16 oz Fully Cooked Pulled Pork with BBQ Sauce

Instructions

  1. Spread refried beans on the bottom halves of the bread.
  2. Heat the shredded pork according to package directions.
  3. Top the beans with heated shredded pork.
  4. Cover with the top bread halves and press down.
  5. Slice and serve. Add veggies such as avocados and tomatoes if desired.

Nutrition

33gCarbs
14gFat
18gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories330
  • % Daily Value*
  • Total Fat
    • 14g
    • 22%
  • Saturated Fat
    • 5g
    • 25%
  • Trans Fat
    • 0g
  • Cholesterol
    • 45mg
    • 15%
  • Sodium
    • 910mg
    • 38%
  • Total Carbohydrate
    • 33g
    • 11%
  • Dietary Fiber
    • 3g
  • Sugars
    • 2g
  • Protein
    • 18g
  • Vitamin C
    • 2%
  • Calcium
    • 4%
  • Iron
    • 10%
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.