Bonfire Night Honey-Mustard Pulled Pork Dog
with Wedges and Apple & Baby Leaf Salad
Inspired by some of the world's most popular street food, this tasty Bonfire Night Honey-Mustard Pulled Pork Dog is perfect for a casual sharing-style dinner. It's great for cosying up with for Bonfire Night this November 5th!
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
450 grams
Potatoes
425 grams
Slow Cooked British Pork
60 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
1 unit(s)
Apple
30 grams
Honey
17 grams
Wholegrain Mustard
(Contains Mustard)
20 grams
Baby Leaf Mix
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
48 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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, 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, 25-35 mins. Turn halfway through.
Meanwhile, remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper, then cover loosely with foil.
Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, grate the Cheddar cheese.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside.
Quarter, core and thinly slice the apple (no need to peel).
Slice the buns top down through the middle (but not all the way through).
Just before everything's ready, pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.
Once the pork is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.
Use two forks to shred the pork as finely as you can.
Once shredded, stir the honey and mustard (add less if you'd prefer) into the pork. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Toss the baby leaf salad and apple through the salad dressing.
Spread the mayo (see pantry for amount) onto the cut sides of the hot dog buns, then share them between your plates.
Load the honey-mustard pork into the buns, top with the cheese, then sprinkle over the crispy onions. Finish by drizzling the BBQ sauce over the top.
Serve the wedges and apple salad apple alongside.
Enjoy!
