BBQ Pulled Pork Brioche Subs

Name: BBQ Pulled Pork Brioche Subs with Radish Slaw & Moemoe Potato Fries
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Potato; 250 g Pulled Pork; 1 Celery; 1 packet BBQ Sauce; 2 Brioche Hotdog Buns; 1 packet Shredded Cabbage Mix; 2 Radish; 1 drizzle olive oil; 1 drizzle white wine vinegar; 20 g butter; 2 tbs Mayonnaise

with Radish Slaw & Moemoe Potato Fries

Recipe Development TeamUpdated on July 03, 2026

Get tasty recipes from just $6 per serving

Calories

763 kcal

Protein

28.9g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Eggs
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
Soy
Milk
May contain traces of allergens
Hazelnut
Macadamia
Brazil nut
Almond
Cashew
Pine nut
Pistachio
Sulphites
Pecan
Walnut
Peanuts

This loaded sub has incredible flavour to match its incredible size. Coated in a saucy mixture of pulled pork and BBQ sauce, and paired with crunchy radish slaw and golden moemoe potato fries. You’ll never have subs any other way again!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Potato

250 g

Pulled Pork

Celery

1 packet

BBQ Sauce

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

Brioche Hotdog Buns

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

1 packet

Shredded Cabbage Mix

Radish

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk)

2 tbs

Mayonnaise

(Contains: Eggs)

Nutrition

Energy (kJ)3190 kJ

Calories763 kcal

Fat56.2 g

of which saturates24.7 g

Carbohydrate38 g

of which sugars13.6 g

Dietary Fibre2.8 g

Protein28.9 g

Sodium1520 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.

You will need

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut moemoe potato into fries, 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, 25-30 minutes.

TIP: Moemoe potatoes, a taewa variety, have purple-toned skin and the flesh can have streaks or a marbled pattern. They’re a tasty all-rounder!

• 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 to taste with salt and pepper and set aside.

• When the fries have 10 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil.
• Cook pulled pork, BBQ sauce, the butter and a splash of water, breaking up with a spoon, until browned and warmed through, 2-3 minutes.
• Meanwhile, bake brioche hotdog buns directly on oven wire rack until heated through, 3 minutes.

• Slice buns in half.
• Fill each bun with BBQ pulled pork and radish slaw.
• Serve subs with moemoe potato fries, the mayonnaise and any remaining slaw. Enjoy!