Smoky BBQ Pulled Pork Bao Buns
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Smoky BBQ Pulled Pork Bao Buns

with Cheesy Sweet Potato Fries and Slaw

Allergens:
Milk
Egg
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 Time40 minutes
Cooking time25 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)

4 unit(s)

Bao Buns

(Contains Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

4 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)5722 kJ
Energy (kcal)1367 kcal
Fat55.6 g
of which saturates14.9 g
Carbohydrate136.5 g
of which sugars38.9 g
Dietary Fiber13.4 g
Protein76.7 g
Salt3.53 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

Instructions

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.

2

Meanwhile, chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Add 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

3

Zest and halve the lime. Finely chop the chives (use scissors if easier).

In a medium bowl, combine the 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 cooked, remove from the oven, discard the foil and any cooking juices. Use two forks to shred the pork as finely as you can. IMPORTANT: Ensure the pork is piping hot throughout.

Add the chipotle paste and bbq sauce to the pork. Season with salt and pepper. Stir to combine then return to the oven until sticky, 5 mins.

5

When the fries have 5 mins left to cook, remove them from the oven, sprinkle over the cheese and toss to coat. Pop them back in 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 on the remaining mayo then fill with the shredded pork. Sprinkle over the remaining chives to finish.

Serve with the cheesy sweet potato fries and slaw alongside.

Enjoy!