Double Easy Pulled Pork & Smokey Slaw Burger
with Corn Cob & Sweet Potato Chunks
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Milk
Get ready for a hands-on feast with this pulled pork and slaw burger. Tender, juicy pulled pork is piled high into buns with a crisp, smokey slaw that beautifully cuts through the richness. Served with charred corn on the cob and roasted sweet potato chunks, it brings all the satisfaction of an authentic backyard barbecue straight to your dinner table.
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1
Corn
1 sachet
Nan's Special Seasoning
500 g
Pulled Pork
1 packet
Slaw Mix
1 packet
Sweet Potato Chunks
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
white wine vinegar
¼ cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice corn cob in half. • Place sweet potato chunks and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 25-30 minutes.
• Meanwhile, in a large bowl, combine slaw mix, smokey aioli, a small drizzle of white wine vinegar and olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled pork, Nan's special seasoning and the water, stirring, until fragrant, 1-2 minutes. • Add the white wine vinegar and the water. Cook until until combined and heated through, 1-2 minutes. • Place bake-at-home burger buns directly on an oven rack. Bake until heated through, 2-3 minutes. TIP: Add a splash more water to loosen the filling, if needed! TIP: Cook in batches if your pan is getting crowded.
• Halve burger buns. Spread each corn cob with the butter (if using). • Top each bun with slaw and BBQ pulled pork. • Serve with corn and sweet potato chunks. Enjoy!
