BBQ Pulled Pork & Brioche Subs
with Crunchy Slaw & Potato Wedges
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!
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
1 stalk
celery
2
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
2
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
Utensils
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.
• Slice buns in half. • Fill each sub with BBQ pulled pork and creamy slaw. • Serve with potato wedges, mayonnaise and any remaining slaw.
