BBQ Pulled Pork & Brioche Subs

Name: BBQ Pulled Pork & Brioche Subs with Crunchy Slaw & Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Potato Fries; 200 g Pulled Pork; 1 packet Mayonnaise; 1 Celery; 1 packet BBQ Sauce; 2 Brioche Hotdog Buns; 1 packet Shredded Cabbage Mix; 2 Radish

with Crunchy Slaw & Potato Wedges

Get up to $175 off

Allergens:

Sulphites

•Eggs

•Wheat

•Gluten

•Milk

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Potato Fries

(Contains: Sulphites; May be present: Sulphites. )

200 g

Pulled Pork

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

Celery

1 packet

BBQ Sauce

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

Brioche Hotdog Buns

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

1 packet

Shredded Cabbage Mix

Radish

Nutrition Values

Calories637 kcal

Energy (kJ)2670 kJ

Fat32.2 g

of which saturates15.5 g

Carbohydrate62.1 g

of which sugars13.2 g

Dietary Fibre5.6 g

Protein48.8 g

Sodium1480 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.

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. Enjoy!