Easy BBQ Pulled Pork Ciabatta
with Cheddar, Corn Slaw & Fries- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
Now this is what we call a sandwich! The robust ciabatta stands up well to the tender pulled pork filling, which mingles with BBQ sauce and our garlic and herb seasoning in the pan for the perfect balance of sweet, smoky and rich flavours. The juicy corn slaw adds colour and crunch, and the hand-cut fries complete the cafe-meal vibes.
Ingredients
2
potato
2
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 tin
sweetcorn
1 packet
pulled pork
1 sachet
garlic & herb seasoning
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
Deluxe Slaw Mix
1 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, half ciabatta lengthways. Drain sweetcorn. Drain pulled pork.
• When fries have 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook pulled pork and garlic & herb seasoning until fragrant, 1 minute. • Stir in BBQ sauce, the water, brown sugar and butter and cook until heated through, 2-3 minutes. Season with pepper.
• Place ciabatta on a second lined oven tray. Spoon pork mixture evenly over the base of each ciabatta half. • Sprinkle with shredded Cheddar cheese. Bake until the cheese is melted, 5-6 minutes. • Meanwhile, combine corn, deluxe slaw mix, mayonnaise and a drizzle of white wine vinegar in a medium bowl. • Toss to combine. Season to taste.
• Divide the cheesy BBQ pulled pork ciabatta and creamy corn slaw between plates. • Serve with the fries.
