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Cajun BBQ Pulled Pork Burger and Spiced Chorizo Wedges

Cajun BBQ Pulled Pork Burger and Spiced Chorizo Wedges

with Smashed Avocado and Charred Corn Slaw
Recipe Development Team
Recipe Development TeamUpdated on November 19, 2025
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Calories
: 
1384 kcal
Protein
: 
85.9g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Milk
  • Cereals containing gluten
  • Wheat
  • May contain traces of allergens
  • Egg
  • Milk
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

425 grams

Slow Cooked British Pork

1 sachet(s)

Cajun Spice Mix

160 grams

Sweetcorn

½ unit(s)

Lime

120 grams

Coleslaw Mix

64 grams

Mayonnaise

(Contains: Egg, Mustard)

90 grams

Diced Chorizo

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

64 grams

BBQ Sauce

1 pot(s)

Smashed Avocado

Not included in your delivery

2 tbsp

Tomato Ketchup

Energy (kJ)5792 kJ
Energy (kcal)1384 kcal
Fat64.7 g
of which saturates19.8 g
Carbohydrate111.5 g
of which sugars28 g
Dietary Fibre14.2 g
Protein85.9 g
Salt6.1 g
Trans Fat2.1 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Baking Dish
•Aluminum Foil
•Sieve
•Medium Bowl
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Cajun spice mix and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

2

Next, place the pork shoulder and its juices into an ovenproof dish. 

Sprinkle over the remaining Cajun spice mix, cover with foil and roast on the top shelf of your oven until piping hot and tender, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

3

While everything roasts, drain the sweetcorn in a sieve. Halve the lime.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a medium bowl.

Add the slaw mix, mayo and a squeeze of lime juice to the corn. Season with salt and pepper. Toss to combine, then set aside.

4

When the wedges and pork have 5 mins remaining, return the (now empty) frying pan to medium-high heat (no oil).

Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Remove from the heat.

5

Halve the burger buns. Pop them into the oven to warm through, 2-3 mins.

Once cooked, remove the pork from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.

Stir through the BBQ sauce and ketchup (see pantry for amount).

6

When everything's ready, fill your burger buns with the BBQ pulled pork and some of the charred corn slaw. 

Serve with your wedges, dollops of smashed avocado and any remaining slaw alongside.

Scatter the chorizo over the wedges to finish.

Enjoy!

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