BBQ Pulled Pork on a Bun
with Chips and Corn Salsa
Why mess with a classic! Soft brioche buns, sweet tangy BBQ sauce, tortilla chips and corn salsa!. Belly up to the table and grab the wet naps.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
600 g
Pulled Pork
4 unit
Brioche Bun
(Contains: Gluten, Egg, Milk)
6 tbsp
BBQ Sauce
(Contains: Sulphites, Mustard)
170 g
Tortilla Chips
340 g
Coleslaw Cabbage Mix
80 g
Tomato
4 tbsp
White Wine Vinegar
(Contains: Sulphites)
227 g
Corn-Edamame Blend
(Contains: Soy)
3 g
Garlic
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
3 tsp
Sugar*
1 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat your broiler to high and wash and dry all produce. Remove 4 tbsp butter from the refrigerator.
Whisk together the mayo, half the vinegar and 2 tsp sugar in a large bowl. Stir in slaw. Season with salt and pepper. Set aside.
Add pork and bbq sauce into an 8x8-inch baking dish. Toss together. Broil the pork in the middle of oven, until warmed through, 10-12 min.**
While the pork cooks, cut tomato into 1/4-inch pieces. Peel, then mince the garlic. Add the tomato, garlic, corn-edamame blend, remaining vinegar, 1 tbsp oil and 1 tsp sugar to a medium bowl. Toss to combine. Season with salt and pepper.
Halve the buns. Arrange buns, cut-side up, on a baking sheet. Butter each half with 1/2 tbsp room temperature butter. Broil in the bottom of oven, until lightly golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
Divide pulled pork between bottom buns. Top with some slaw. Serve remaining slaw alongside with the chips and salsa.
