Smoky BBQ Pulled Pork Buns
with Charred Corn Slaw and Handcut Chips
Inspired by some of the world's most popular street food, these tasty Smoky BBQ Pulled Pork Buns are perfect for a casual sharing-style dinner.
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
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil 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 shoulder from the packaging.
Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is 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 the sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Pour the remaining vinegar into a medium bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper. Mix to combine, then set aside.
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once 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.
Transfer the charred corn to the bowl of dressing. Add the coleslaw mix, then toss to combine and set aside.
Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.
Stir through the chipotle paste, BBQ sauce and water (see pantry for amount). Taste and season with salt and pepper if needed.
Return the pork to the oven to bake until sticky, 5 mins.
Meanwhile, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) over the bun lids. Top the bases with the shredded pork and half the pickled onion, then sandwich shut with the bun lids.
Toss the remaining pickled onion through the slaw.
Serve the buns with the chips and charred corn slaw on the side.
Enjoy!
