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Smoky BBQ Pulled Pork Bao

Smoky BBQ Pulled Pork Bao

with Cheesy Sweet Potato Fries and Slaw

Sam Richards
Sam RichardsPublished on March 30, 2023

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.

Tags:
High Protein
Family Friendly
Spicy
Allergens:
Milk
Egg
Wheat
Cereals containing gluten
Soya

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 25 minutes
DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)5188 kJ
Energy (kcal)1240 kcal
Fat54.1 g
of which saturates14.3 g
Carbohydrate109.1 g
of which sugars36.2 g
Dietary Fibre12 g
Protein74.8 g
Salt3.2 g
Trans Fat2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Oven dish
Aluminum Foil
Chopping Board
Baking Tray
Knife
Zester
Medium Bowl
Fork

Cooking Instructions and Tips

1

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.

2

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.

3

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.

4

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.

5

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.

6

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!

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