Cajun BBQ Pulled Pork Burger
with spiced wedges and charred corn slawCalories
:
968 kcalProtein
:
41.4g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Eat Me First
Allergens:
- Sulphites
- Egg
- Mustard
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
Inspired by some of the world's most popular street food, this tasty Cajun BBQ Pulled Pork Burger is perfect for a casual sharing-style dinner.
Ingredients
Serving amount
600 grams
Potatoes
300 grams
Irish Pulled Pork
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Sweetcorn
50 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
40 grams
South Carolina Style BBQ Sauce
(Contains: Mustard May be present: Mustard)
50 grams
Ketchup
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4052 kJ
Energy (kcal)968 kcal
Fat34.2 g
of which saturates7.8 g
Carbohydrate125.2 g
of which sugars32.9 g
Dietary Fiber10.8 g
Protein41.4 g
Salt3 g
Potassium1163 mg
Calcium39.2 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm thick wedges.
- Pop onto a lined baking tray. Toss with half the Cajun spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Remove all the packaging and pop the pork into an oven dish.
- Sprinkle over the remaining Cajun spice. Cover with foil and cook on the middle shelf of the oven for 25-30 mins.
- Once cooked, remove from the oven, add the Carolina BBQ sauce and ketchup, and pull apart with two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
3
- Drain the sweetcorn in a sieve.
- Place a large pan over high heat (no oil).
- Once the pan is 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.
4
- Toss the charred corn with the mayo and coleslaw.
- Season to taste with salt and pepper.
5
- Pop the buns into the oven to warm, 2-3 mins.
6
- When everything's ready, top your base buns with the BBQ pulled pork and some of the charred corn slaw.
- Serve with your wedges and any remaining slaw alongside.
