Bonfire Night Honey-Mustard Pulled Pork Dog
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Bonfire Night Honey-Mustard Pulled Pork Dog

Bonfire Night Honey-Mustard Pulled Pork Dog

with Wedges and Apple & Baby Leaf Salad

Inspired by some of the world's most popular street food, this tasty Bonfire Night Honey-Mustard Pulled Pork Dog is perfect for a casual sharing-style dinner. It's great for cosying up with for Bonfire Night this November 5th!

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


425 grams

Slow Cooked British Pork

60 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)


30 grams


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



Nutritional information

Energy (kJ)4999 kJ
Energy (kcal)1195 kcal
Fat56.3 g
of which saturates21.6 g
Carbohydrate111.8 g
of which sugars31 g
Protein61.7 g
Salt4.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Oven dish
Aluminum Foil
Medium Bowl


Bake the Wedges

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.

Roast the Pork

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. IMPORTANT: Ensure the pork is piping hot throughout.

Get Prepping

Meanwhile, grate the Cheddar cheese.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside.

Quarter, core and thinly slice the apple (no need to peel).

Warm the Buns

Slice the buns top down through the middle (but not all the way through).

Just before everything's ready, pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.

Hey Honey

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.

Once shredded, stir the honey and mustard (add less if you'd prefer) into the pork. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Toss the baby leaf salad and apple through the salad dressing.

Assemble and Serve

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, then sprinkle over the crispy onions. Finish by drizzling the BBQ sauce over the top.

Serve the wedges and apple salad apple alongside.


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