BBQ Pulled Pork on a Bun

BBQ Pulled Pork on a Bun

with Chips and Corn Salsa

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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.

Preparation Time20 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

600 g

Pulled Pork

4 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

6 tbsp

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

170 g

Tortilla Chips

340 g

Coleslaw Cabbage Mix

80 g

Roma Tomato

4 tbsp

White Wine Vinegar


227 g

Corn-Edamame Blend


3 g


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

4 tbsp

Unsalted Butter*


3 tsp


1 tbsp


½ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1010 kcal
Fat52 g
Saturated Fat15 g
Carbohydrate90 g
Sugar25 g
Dietary Fiber8 g
Protein46 g
Cholesterol145 mg
Sodium1090 mg
Instructionsarrow up iconarrow up icon
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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.