Mexican Pulled Pork Burger
with Slaw & Chipotle Mayo
Everyone loves a burger, especially when it's packed with flavour and served with fries. These pulled pork burgers are big, bold and saucy... oh, and did we mention speedy? Two hands (and possibly two napkins!), required.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
2 clove
garlic
1 bag
coriander
½
lime
½ packet
mild chipotle sauce
(Contains: Soy;)
1 packet
mayonnaise
(Contains: Eggs;)
2
bake-at-home burger buns
(Contains: Soy, Eggs, Gluten, Milk, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
pulled pork
1 sachet
tomato paste
1 bag
slaw mix
Not included in your delivery
olive oil
2 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, finely chop the garlic. Roughly chop the coriander. Cut the lime into wedges. In a small bowl, combine the mild chipotle sauce (see ingredients) and mayonnaise. Slice the bake-at-home burger buns in half.
When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil over medium- high heat in a large frying pan. Add the garlic and cook until fragrant, 1 minute. Add the Tex- Mex spice blend and pulled pork and stir until fragrant, 1-2 minutes. Add the tomato paste and a squeeze of lime juice. Stir to combine and warm through, 1-2 minutes.
Place both halves of the burger buns on a second oven tray lined with baking paper. Divide the pulled pork between the burger bun bases. Bake until the pork is lightly golden and the buns are heated through, 3-5 minutes.
While the burger buns are heating, combine the slaw mix, coriander, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with salt and pepper and toss to coat.
Spread the chipotle mayonnaise over the top half of the burger buns and top the pulled pork with slaw. Serve with the fries and any remaining chipotle mayo.
