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Spiced Sriracha Pulled Pork Sandwich

Spiced Sriracha Pulled Pork Sandwich

with ranch dressed apple, slaw and baby gem salad

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

733 kcal

Protein

:

42.2g protein

Total

:

10 minutes

Difficulty

:

Easy

Super Quick

Spicy

Family Friendly

Allergens:

Wheat
Cereals containing gluten
Egg
Milk
Mustard
Soya
May contain traces of allergens

Tender, slow-roasted pulled pork topped with a bold, sweet-and-spicy Sriracha glaze, piled high on a crunchy baguette and balanced with a cool, crispy slaw. A explosive kick of heat in every bite.

Ingredients

Serving amount

2 sachet(s)

Central American Style Spice Mix

200 grams

Baby Gem

1 unit(s)

Apple

2 unit(s)

Baguette

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

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

120 grams

Coleslaw Mix

1 sachet(s)

Sriracha

300 grams

Irish Pulled Pork

150 grams

Beetroot

1 sachet(s)

Honey

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3069 kJ

Energy (kcal)733 kcal

Fat22.7 g

of which saturates5.6 g

Carbohydrate90.9 g

of which sugars28.8 g

Dietary Fiber10.2 g

Protein42.2 g

Salt52.7 g

Trans Fat0.1 g

Potassium634.4 mg

Calcium67.2 mg

Iron1.1 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.

Cooking Steps

Get Prepped

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Remove the packaging from the pork and pop into an oven dish. Sprinkle over the Central American spice mix.
Cover with foil and cook on the middle shelf of the oven, 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.
Trim and cut the beetroot into 2cm chunks (peeling optional).
Pop onto a lined baking tray. Toss with oil, salt and pepper. Spread out in a single layer.
When the oven is hot, roast on the top shelf until softened, 20-25 mins.

Prepare the Salad

2

Meanwhile, trim the baby gem. Reserve two leaves per person. Thinly slice the rest.
Quarter, core, and slice the apple (no need to peel).
Just before serving, toss the apple, chopped baby gem and coleslaw with the ranch dressing. Season to taste with salt and pepper.

Warm the Baguette

3

Halve the baguette lengthways.
Pop into the oven to warm through, 7-9 mins.
In a small bowl, mix together the honey and sriracha.

Assemble and Serve

4

Add some salad to the base of each baguette.
Top with the pulled pork and drizzle over the honeyed sriracha sauce.
Serve the roasted beetroot and remaining salad alongside.

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