BBQ Pulled Pork & Brioche Subs

Name: BBQ Pulled Pork & Brioche Subs with Crunchy Slaw & Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 stalk celery; 2 radish; 1 bag Shredded Cabbage Mix; 1 packet mayonnaise; 1 drizzle white wine vinegar; 1 packet pulled pork; 1 pinch chilli flakes; 20 g butter; 2 brioche hotdog buns; 1 packet BBQ sauce

with Crunchy Slaw & Potato Wedges

Get up to $175 off

This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of pulled pork and BBQ sauce, you'll never have subs any other way again!

Tags:

Easy Prep

Allergens:

Eggs

•Milk

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 stalk

celery

radish

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

pulled pork

1 pinch

chilli flakes

brioche hotdog buns

(Contains: Eggs, Milk, Gluten, Soy; May be present: Cashew, Almond, Sesame, Sulphites, Peanuts, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

BBQ sauce

(May be present: Cashew, Almond, Sesame, Soy, Gluten, Eggs, Fish, Milk. )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)4348 kJ

Fat65.5 g

of which saturates27.5 g

Carbohydrate80.8 g

of which sugars26.8 g

Protein32.3 g

Sodium1677 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice celery and radish. • In a large bowl, combine celery, radish, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and set aside.

• When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook pulled pork, BBQ sauce, a pinch of chilli flakes (if using), the butter and a splash of water, breaking up with a spoon, until browned and warmed through, 2-3 minutes. • Meanwhile, bake brioche hot dog buns directly on oven wire rack until heated through, 3 minutes.