Bonfire Night Honey-Mustard Pulled Pork Dog
with Wedges and Apple & Baby Leaf Salad
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
40 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
1 unit(s)
Apple
30 grams
Honey
17 grams
Wholegrain Mustard
(Contains Mustard)
20 grams
Baby Leaf Mix
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
48 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper then cover loosely with foil.
Roast on the middle shelf for 25-30 mins.
Meanwhile, grate the cheese.
In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. This is your salad dressing.
Quarter, core and thinly slice the apple (no need to peel).
Slice the buns down through the middle (but not all the way through).
Just before everything is ready, pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.
Once the pork is 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.
Stir the honey and mustard (add less if you'd prefer) into the pork. Season with salt and pepper.
Toss the baby leaf salad and apple through the salad dressing.
Spread the mayo (see pantry for amount) onto the cut sides of the hot dog buns, then share them between your plates.
Load the honey-mustard pork into the buns, top with the cheese and sprinkle over the crispy onions. Finish by drizzling the bbq sauce over the pork and buns.
Serve the apple babyleaf salad and wedges alongside.
Enjoy!
