[6-Ing, Fancify: R45454-1] Melty-Cheese BBQ Pulled Pork Pita Pockets
with Steamed Corn Cob
Allergens:
Milk
•Gluten
•Wheat
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Preparation Time31 minutes
Cooking Time21 minutes
DifficultyEasy
Ingredients
Serving amount
Potato
1 packet
Cheddar Cheese
(Contains: Milk;)
250 g
Pulled Pork
1 packet
Bbq Sauce
1 packet
Baby Spinach Leaves
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Utensils
•Large Frying Pan
Cooking Steps
1
- Cut corn cob in half.
- Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
- Drain any excess liquid, then season with salt and pepper. Top with the butter. Cover to keep warm.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled pork, stirring, until fragrant, 1-2 minutes.
- Reduce heat to medium, stir in BBQ sauce, baby spinach leaves and the water until combined and heated through, 1-2 minutes.
- Season to taste.
TIP: Add a splash more water if the filling looks dry!
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
3
- Microwave pita bread on a plate for 1 minute, until warmed through.
- Halve pita bread and fill with BBQ pulled pork and Cheddar cheese.
- Heat pita bread in a sandwich press for 2-3 minutes, until cheese is melted.
4
- Divide melty-cheese BBQ pulled pork pita pockets and steamed corn cob between plates.
- ELEVATE ME! If you've added extra ingredients to this recipe, thinly slice spring onion. Roughly chop pickled jalapenos. Garnish with spring onion and jalapenos. Serve with ranch dressing. Enjoy!
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