Bonfire Night Honey-Mustard Pulled Pork Dog

Name: Bonfire Night Honey-Mustard Pulled Pork Dog with Wedges and Apple & Baby Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 425 grams Slow Cooked British Pork; 60 grams Mature Cheddar Cheese; 15 milliliter(s) Cider Vinegar; 2 unit(s) Brioche Hot Dog Buns; 1 unit(s) Apple; 30 grams Honey; 17 grams Wholegrain Mustard; 20 grams Baby Leaf Mix; 1 sachet(s) Crispy Onions; 48 grams BBQ Sauce; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 2 tbsp Mayonnaise

with Wedges and Apple & Baby Leaf Salad

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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!

Allergens:

Milk

•Sulphites

•Egg

•Cereals containing gluten

•Soya

•Mustard

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

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: Milk, Egg, Cereals containing gluten, Soya May contain traces of: 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

Energy (kJ)4999 kJ

Energy (kcal)1195 kcal

Fat56.3 g

of which saturates21.6 g

Carbohydrate111.8 g

of which sugars31 g

Dietary Fibre8.5 g

Protein61.7 g

Salt4 g

Potassium48.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Oven dish

•Aluminum Foil

•Grater

•Medium Bowl

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. IMPORTANT: Ensure the pork is piping hot throughout.

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).

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.

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.