Pulled Pork Burger and Cranberry Sauce
with salad and sweet potato fries
A burger that's a little bite of Christmas! The cheesy pulled pork in this recipe is topped with cranberry chutney for a flourish of festive cheer.
The quantities provided above are averages only.
Ingredients
300 grams
Irish Pulled Pork
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Cranberry Chutney
2 unit(s)
Sweet Potato
2 sachet(s)
Paprika
(Contains: Mustard)
2 sachet(s)
BBQ Rub
50 grams
Grated Cheese
(Contains: Milk)
2 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Onion
2 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
120 grams
Salad Leaves
10 grams
Hazelnuts
(Contains: Hazelnuts May be present: Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Remove all the packaging from the pork.
- Pop the pork into an oven dish and cover with aluminium foil.
- Bake on the middle shelf of the oven, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- Chop the sweet potato lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
- Pop onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
- Roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until browned, 8-10 mins, stirring occasionally.
- Reduce the heat to medium, then add half the balsamic vinegar, 2 tbsp water (per 2P) and cranberry chutney.
- Cook until the sauce has thickened, 1-2 mins.
- Once the pork is warmed, drain the cooking liquid into a bowl and shred the meat with two forks while still in the oven dish.
- Add a knob of butter, the BBQ rub and 2 tbsp cooking water (per 2P) to the pork. Season to taste with salt and pepper and mix well to combine.
- Spread a little aioli over the cut side of each bun.
- On the bun bases, spread the onion chutney, then add the pulled pork on top and sprinkle on the cheese.
- Bake in the oven (with the bun lids alongside) until the cheese is melted, 1-2 mins.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Bash or roughly chop the hazelnuts.
- In a salad bowl, mix a drizzle of oil and the remaining balsamic vinegar. Season to taste with salt and pepper.
- Just before serving, add the salad leaves and toss to coat.
- Sandwich the burger closed with the bun lid and plat up with spiced sweet potato fries and salad on the side.
- Sprinkle the hazelnuts over the salad.
- Serve the remaining aioli alongside for dipping.
