Cajun BBQ Pulled Pork Burger
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Cajun BBQ Pulled Pork Burger

Cajun BBQ Pulled Pork Burger

with Spiced 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.

High Protein
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 Time50 minutes
Cooking time40 minutes


serving amount

450 grams


425 grams

Slow Cooked British Pork

1 sachet(s)

Cajun Spice Mix

160 grams


½ unit(s)


64 grams


(Contains Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Burger Buns

(Contains Cereals containing gluten)

64 grams

BBQ Sauce

Not included in your delivery

2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)4894 kJ
Energy (kcal)1170 kcal
Fat44.3 g
of which saturates12.6 g
Carbohydrate118.2 g
of which sugars27.4 g
Protein73.9 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Oven dish
Aluminum Foil
Medium Bowl


Cook the Wedges

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.


Roast the Pork

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.

Char your Corn

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, remove the pan from the heat.

Mix the Slaw

In a medium bowl, combine the mayo with a squeeze of lime juice. Season with salt and pepper. Mix well.

Taste and add more salt, pepper and lime juice if needed.

Add the charred corn and coleslaw mix to the bowl and toss to coat. Set aside.

Finishing Touches

When 5 mins of roasting time remain, pop the burger buns 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.

Mix through the BBQ sauce and ketchup (see pantry for amount).

Stack up and Serve

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.