BBQ Pulled Pork Burger
with Charred Corn Slaw and Cajun Wedges
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)
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 of 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.
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: The pork is cooked when piping hot throughout.
While everything roasts, drain the sweetcorn in a sieve and halve the lime.
Heat a large frying pan on high heat (no oil). Once the pan is 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, remove the pan from the heat.
Put the mayo in a medium-sized bowl. Squeeze in some lime juice and season with salt and pepper. Toss to combine.
Taste and add more salt, pepper or lime juice if you feel it needs it.
Add the charred corn and mayo to the bowl and mix to coat.
Set aside for later.
When there is 5 mins left of roasting time, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
Discard the juices from the pork and shred with two forks. Mix through the BBQ sauce and ketchup (see pantry for amount).
When everything is ready, fill your burger buns with the BBQ pulled pork and some of the creamy slaw.
Serve with your wedges, buttery corn on the cob and any remaining slaw alongside.
Enjoy!
