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BBQ Pulled Pork Bowl

BBQ Pulled Pork Bowl

with Baby Gem, Avocado and Courgette Batons
4.5(61)
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
770 kcal
Protein
: 
51.7g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

425 grams

Slow Cooked British Pork

1 unit(s)

Courgette

(May contain traces of: Celery)

1 sachet(s)

Smoked Paprika

1 unit(s)

Baby Gem Lettuce

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Medium Tomato

1 unit(s)

Avocado

1 unit(s)

BBQ Sauce

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Salad

1 tbsp

Olive Oil for the Salsa

Energy (kcal)770 kcal
Energy (kJ)3220 kJ
Fat56.4 g
of which saturates19.5 g
Carbohydrate14.3 g
of which sugars9.7 g
Dietary Fibre5.9 g
Protein51.7 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Oven dish
•Baking Tray
•Grater
•Medium Bowl

Instructions

PDF
Roast the Pork
1

Preheat your oven to 220°C/200°C fan/gas     mark 7. Remove the pork from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

When the oven is hot, roast on the middle shelf for 25-30 mins.

Courgette Batons
2

Meanwhile, trim the courgette, then halve lengthways. Cut into roughly 1cm wide, 5cm long batons.

Put the courgette on a baking tray and drizzle with oil. Season with salt and pepper. Sprinkle over the smoked paprika and toss to coat, then spread out in a single layer.

Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through cooking.

Prepare
3

Trim the baby gem, halve lengthways, then thinly slice.

Add to a medium bowl the olive oil for the salad (see pantry). Season with salt and pepper.

Finely grate the Cheddar cheese. 

Make the Salsa
4

Cut the tomato into 2cm chunks.

Halve the avocado and remove the stone. Use a spoon to scoop out the flesh in one piece, then cut into chunks.

In another medium bowl, mix together the tomato, avocado and olive oil for the salsa (see pantry). Season with salt and pepper.

Finish the Pork
5

Once the pork has cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the pork as finely as you can. IMPORTANT: Ensure the pork is piping hot throughout.

Add the BBQ sauce and reserved cooking juices to the dish. Season with salt and pepper. Toss to coat.

Serve
6

To serve, arrange your BBQ pulled pork, courgette batons, salsa and sliced baby gem in separate sections in your bowls.

Sprinkle the Cheddar cheese over the pork.

Finish with a dollop of soured cream.

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