American Slow-Cooked BBQ Pork & Cheesy Mash
with Apple Salad & Parsley
If staying in with a cosy, hearty meal is on the menu for you tonight, then this dinner fits the bill. Let your slow cooker do the work, transforming pork scotch fillet and veggies into a flavourful delight. Dig in and enjoy a cheesy bowl of pure comfort.
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
Ingredients
1
carrot
½
Onion
1 packet
Pork Scotch Fillet
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1
apple
2
potato
1 packet
Mixed Salad Leaves
1 packet
parsley
1 packet
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
¾ cup
water
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Roughly chop carrot and onion (see ingredients). Cut pork scotch fillet into 3cm chunks. • In a medium bowl, combine pork and the plain flour. • In a large frying pan, heat a drizzle of olive oil over high heat. • Add pork and cook, until browned on all sides, 3-4 minutes. • Add All-American spice blend and cook until fragrant, 1 minute.
• Transfer pork, carrot, onion, BBQ sauce and the water to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until pork is tender, 4-5 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until pork is tender, 90 minutes.
• When the pork has 20 minutes remaining, boil the kettle. • Thinly slice apple into wedges. Peel potato and cut into large chunks.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the shredded Cheddar cheese, butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, in a large bowl, combine apple, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Divide American BBQ pork, cheesy potato mash and apple salad between plates. • Spoon over remaining sauce over pork to serve. Tear over parsley. Enjoy!