Pulled Pork Sub
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Pulled Pork Sub

with creamy slaw and roasted baby potatoes

Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Wheat

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Cabbage

1 sachet(s)

Aioli

(Contains Egg, Mustard)

300 grams

Irish Pulled Pork

2 sachet(s)

BBQ Rub

2 unit(s)

Brioche Rolls

(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)

500 grams

Baby Potatoes

1 unit(s)

Carrot

2 sachet(s)

BBQ Sauce

1 unit(s)

Apple

1 sachet(s)

Crispy Onions

(Contains Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3664 kJ
Energy (kcal)876 kcal
Fat31.9 g
of which saturates8.4 g
Carbohydrate112.7 g
of which sugars31.8 g
Dietary Fiber5.1 g
Protein39.6 g
Cholesterol0 mg
Salt2.79 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the BBQ rub and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

2

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out on one side, in a single layer. Rroast on the middle shelf until tender, 20-25 mins. Turn halfway through. 

3

Remove all the packaging and pop the pork into an oven dish. Sprinkle over the remaining BBQ rub and a drizzle of oil and rub all over. Cover with foil and place next to the carrots in the middle shelf of the oven for 25-30 mins. 
Once cooked, remove from the oven and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.

4

Maenwhile, quarter the apple and remove the core and seeds. Cut the apple lengthways into thin slices.

Halve the cabbage, cut out and discard the tough core, then thinly slice.

Mix the sliced cabbage and apple well with the aioli. Season to taste with salt and pepper. 

 

5

When everything is almost ready, slice the brioche rolls down through the middle (but not all the way through).

Pop them cut-side up into the oven to warm through, 2-3 mins

6

Fill the warm brioche rolls with the pulled pork, some cabbage and apple slaw and serve alongside the roasted potatoes and carrots. Drizzle over the BBQ sauce and scatter over the crisy onion. Serve any remaining slaw by the side.