Sticky Glazed Pulled Pork Subs
with Garden Salad & Fries
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Lupin
- Sesame
- Almond
- Hazelnut
- Soy
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
Packed between these soft hotdog buns, lies one of the newest, greatest and simplest flavour combos to rock our test kitchen! Our Aussie spice blend, coupled with sweet and savoury glaze works a street with tender pulled pork and will have you salivating from the moment it hits your plate. A side of fries and salad is all you need to complete this dish! This recipe is under 650kcal per serving.
Ingredients
2
potatoes
1
tomato
1
carrot
1 bag
mixed salad leaves
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Lupin, Sesame, Almond, Hazelnut, Soy)
1 packet
pulled pork
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
Aussie spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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 the fries between two trays.
• When the fries have 10 minutes remaining, roughly chop tomato. Grate carrot. • In a medium bowl, combine a drizzle of the vinegar and olive oil. Season with salt and pepper. • Just before serving, add tomato, carrot and mixed salad leaves. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Bake hot dog buns directly on a wire oven rack, until heated through, 3 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pulled pork and Aussie spice blend, stirring, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze and the butter and cook, until combined, 1 minute. Season to taste.
TIP: Add a splash more water if the filling looks dry!
• Slice each hot dog bun lengthways down the middle, three-quarters of the way through. • Fill hot dog buns with pulled pork and garden salad. • Serve with fries and any remaining salad. Enjoy!
Little cooks: Take the lead and help assemble the subs!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty pulled pork, though some found it too sweet. A few suggested adding coleslaw for extra flavour.
- Ease of prep: Quick and easy to prepare, making it a great weeknight meal option for families.
- Suggestions: Consider serving with wider buns or hotdog rolls to prevent spillage. Some recommended adding chips to the roll for extra crunch.
- Portions: The meal was filling, with generous servings of pork. A few found the buns too small for the amount of filling.
- Texture: Some found the pork dry or chunky; cooking longer or adding moisture might help achieve a more tender, pulled texture.
