Pulled Pork Burger and Cranberry Sauce
with salad and sweet potato fries
A burger that's a little bite of Christmas! The cheesy pulled pork in this recipe is topped with cranberry chutney for a flourish of festive cheer.
Allergens:
Milk
•Egg
•Soya
•Wheat
•Mustard
•Sulphites
•Hazelnuts
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Pulled Pork
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Cranberry Chutney
2 unit(s)
Sweet Potato
2 sachet(s)
Paprika
(Contains Mustard)
2 sachet(s)
BBQ Rub
50 grams
Grated Cheese
(Contains Milk)
2 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Onion
2 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
120 grams
Salad Leaves
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4702 kJ
Energy (kcal)1124 kcal
Fat57.5 g
of which saturates13.6 g
Carbohydrate106.6 g
of which sugars33.6 g
Dietary Fiber0 g
Protein46.5 g
Cholesterol0 mg
Salt4.25 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Remove all the packaging from the pork.
- Pop the pork into an oven dish and cover with aluminium foil.
- Bake on the middle shelf of the oven, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
2
- Chop the sweet potato lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
- Pop onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
- Roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until browned, 8-10 mins, stirring occasionally.
- Reduce the heat to medium, then add half the balsamic vinegar, 2 tbsp water (per 2P) and cranberry chutney.
- Cook until the sauce has thickened, 1-2 mins.
4
- Once the pork is warmed, drain the cooking liquid into a bowl and shred the meat with two forks while still in the oven dish.
- Add a knob of butter, the BBQ rub and 2 tbsp cooking water (per 2P) to the pork. Season to taste with salt and pepper and mix well to combine.
- Spread a little aioli over the cut side of each bun.
- On the bun bases, spread the onion chutney, then add the pulled pork on top and sprinkle on the cheese.
- Bake in the oven (with the bun lids alongside) until the cheese is melted, 1-2 mins.
5
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Bash or roughly chop the hazelnuts.
- In a salad bowl, mix a drizzle of oil and the remaining balsamic vinegar. Season to taste with salt and pepper.
- Just before serving, add the salad leaves and toss to coat.
6
- Sandwich the burger closed with the bun lid and plat up with spiced sweet potato fries and salad on the side.
- Sprinkle the hazelnuts over the salad.
- Serve the remaining aioli alongside for dipping.
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