Pulled Pork Sub
with creamy slaw and roasted baby potatoes- Wheat
- Cereals containing gluten
- Egg
- Milk
- Mustard
- Cereals containing gluten
- Egg
- Milk
- Soya
- May contain traces of allergens
https://www.hellofresh.com.au/recipes/american-bbq-pulled-pork-sub-66a9a56f1960f8a32f0bf94a
Ingredients
1 unit(s)
Cabbage
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, Cereals containing gluten)
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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 ranch. Season to taste with salt and pepper.
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
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.
