Honey & Mustard Pulled Pork Sub
with wedges
The quantities provided above are averages only.
Ingredients
300 grams
Irish Pulled Pork
2 unit(s)
Brioche Rolls
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
2 sachet(s)
BBQ Sauce
1 sachet(s)
Mustard
(Contains Mustard)
2 sachet(s)
Honey
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains Wheat)
600 grams
Potatoes
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Scallion
1 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Remove all the packaging and pop the pork into an oven dish. Cover with foil and cook on the middle shelf of the oven for 25-30 mins.
Once cooked, remove from the oven and add the honey, mustard and BBQ sauce. Pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
Meanwhile, trim and thinly slice the scallion.
Thinly slice the tomato.
Slice the brioche rolls down through the middle (but not all the way through). Once you have pulled the pork, spread the mayo over the base of the brioche rolls and place the tomato slices on them. Top with the pulled pork and then the cheese. Pop the filled subs back in the oven for another 4-5 mins, until the cheese is melted.
Divide the roasted potatoes and pulled pork subs between plates. Top the subs with sliced scallion and crispy onion.
