Smoky BBQ Pulled Pork Bao
with Cheesy Sweet Potato Fries and Slaw
Our Smoky BBQ Pulled Pork Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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.
Ingredients
425 grams
Slow Cooked British Pork**
2 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Lime**
1 bunch(es)
Chives**
120 grams
Coleslaw Mix**
40 grams
Chipotle Paste
96 grams
BBQ Sauce
20 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
1 pack(s)
Bao Buns**
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
½ tsp
Sugar
4 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Central American style spice mix, 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, 25-30 mins. Turn halfway through.
While everything's in the oven, zest and halve the lime. Finely chop the chives (use scissors if easier).
In a medium bowl, combine the lime zest, sugar (see pantry for amount), half the lime juice and half the mayonnaise (see pantry for amount).
Add the coleslaw mix and half the chives to the bowl and toss to coat. Set aside.
Once the pork is cooked, remove from the oven, discard the foil and any cooking juices. Use two forks to shred the pork as finely as you can.
Add the chipotle paste (add less if you'd prefer things milder) and BBQ sauce to the pork. Season with salt and pepper.
Stir to combine, then return to the oven to bake until sticky, 5 mins.
When the fries have 5 mins left, remove them from the oven, sprinkle over the hard Italian style cheese and toss to coat. Pop them back into the oven for the remaining time.
Meanwhile, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the bao buns onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.
Transfer the warmed bao buns to your plates and spread the remaining mayo inside, then fill with the shredded pork. Sprinkle over the remaining chives to finish.
Serve with the cheesy sweet potato fries and slaw alongside.
Enjoy!
