Cajun BBQ Pulled Pork Burger
with Spiced Chorizo Wedges and Charred Corn Slaw
Inspired by some of the world's most popular street food, this tasty Cajun BBQ Pulled Pork Burger is perfect for a casual sharing-style dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
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
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
64 grams
BBQ Sauce
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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).
When everything's ready, fill your burger buns with the BBQ pulled pork and some of the charred corn slaw.
Serve with your wedges and any remaining slaw alongside.
Scatter the chorizo over the wedges to finish.
Enjoy!
