Smoky Barbecue Pulled Pork Buns
with Charred Corn Slaw and Chips
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
1 sachet(s)
Central American Style Spice Mix
425 grams
Slow Cooked British Pork
½ unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
160 grams
Sweetcorn
120 grams
Coleslaw Mix
40 grams
Chipotle Paste
48 grams
BBQ Sauce
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 tsp
Sugar for Pickling
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
1 tbsp
Water
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with half the Central American style spice mix. 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the pork from its packaging. Place in an ovenproof dish along with the juices and season with salt and pepper.
Cover with foil and roast on the middle shelf of your oven for 25-30 mins.
IMPORTANT: The pork is cooked when piping hot throughout.
Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.
Pop it into a small bowl and add half the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.
Pour the remaining vinegar into a separate medium bowl. Add the olive oil and sugar for the dressing (see pantry for both amounts) and season with salt and pepper. Whisk with a fork to combine.
Drain the sweetcorn in a sieve.
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.
Stir through the remaining Central American style spice mix and fry for 1 min.
Scoop the corn into the bowl with the dressing. Add the coleslaw mix. Toss to combine and set aside.
Once your pork has finished in the oven, discard the juices and shred with two forks.
Add the chipotle paste, barbecue sauce and water (see pantry for amount). Toss to coat the pork. Taste the pork and season with salt and pepper if needed. Return to the oven until sticky, 5 mins.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
When everything is ready, spread the mayo (see pantry for amount) onto the bun lids. Fill the buns with the shredded pork and half of the pickled onion.
Toss the remaining pickled onion through the slaw.
Serve the buns with the chips and charred corn slaw on the side.
Enjoy!
