Cheesy Double BBQ Pulled Pork Pita Pockets

Name: Cheesy Double BBQ Pulled Pork Pita Pockets with Spinach & Potato Fries
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Bbq Sauce; 1 packet Baby Spinach Leaves; 2 Pita Bread; 500 g Pulled Pork; 2 Potato; 1 packet Cheddar Cheese; 1 drizzle olive oil; ¼ cup water

with Spinach & Potato Fries

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Tender pulled pork tossed in smoky BBQ sauce? Yes, please. This comforting dish is getting a melty Cheddar upgrade to bring you everything you could ever want in a meal. Paired with fresh baby spinach for a pop of green and served alongside crispy golden fries, it’s a fun, simple dish that’s perfect for any night of the week.

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Bbq Sauce

1 packet

Baby Spinach Leaves

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

500 g

Pulled Pork

Potato

1 packet

Cheddar Cheese

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)3470 kJ

Calories829 kcal

Fat27.7 g

of which saturates10.8 g

Carbohydrate74.5 g

of which sugars16 g

Dietary Fibre8.4 g

Protein69 g

Cholesterol0 mg

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled pork, stirring, 1-2 minutes.
• Reduce heat to medium, then stir in BBQ sauce, baby spinach leaves and the
water until combined and heated through, 1-2 minutes.
• Season to taste with salt and pepper.

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.

• Microwave pita bread on a microwave-safe plate for 1 minute, until warmed through.
• Carefully cut open pita bread and fill with BBQ pulled pork and Cheddar cheese.
• Toast pita bread in a sandwich press for 2-3 minutes, until cheese is melted.

• Divide cheesy BBQ pulled pork pita pockets and potato fries between plates to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Roughly chop pickled jalapeños. Garnish with spring onion and jalapeños. Serve with ranch dressing.