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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
Instructions
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.
