Ingredients
Ingredients
- Pack Redefine Pulled Pork *defrosted
- 1
- Olive oil
- 30ml
- Pineapple & Chipotle base
- Smashed Avocado
- Pickled Jalapenos *store bough
- 20g
- Sun dried tomatoes, roughly chopped
- 60g
- Coriander, washed & picked
- 5g
- large baguette / 4 small (par baked)
- 1
Smashed Avocado
- x Avocado
- 1
- Lime, juiced
- ½
- Olive oil
- 15ml
- Coriander with stalks, finely chopped
- 5g
- Red Chilli, seeds removed and finely chopped
- 1
- Onion, finely chopped
- ½
- Plum / Beef tomato, roughly chopped
- 1
- Salt & Pepper
Pineapple & chipotle base
- Pineapple *fresh or tinned
- 100g
- Chipotle in Adobe sauce *you can add more once blended
- 10g
- Garlic clove
- 1
- Dark soy sauce
- 5g
- BBQ sauce
- 50g
- Olive oil
- 15g
- Lime juice
- 1
- Dried oregano
- 2g
Method
Pineapple & chipotle base: Place ingredients into a small blender and puree until smooth, check the spiciness, add more chipotle if needed.
Smashed Avocado: Add ingredients to a bowl and mix, use the back of a spoon or fork to mash down the avocado, check seasoning and adjust if necessary.
Cooking / Assembly:
Heat a frying pan on a medium-high heat, cut the baguette into portions then halve, drizzle with olive oil and toast (this can also be done under the oven grill), remove and put to the side.
Keeping the pan on the heat, add some oil and Redefine Pulled Pork, cook (tossing) until the pork starts to go golden. Add the pineapple and chipotle base, bring to the boil then reduce heat to a simmer. Allow the sauce to reduce until nice and sticky. Check seasoning.
Taking your toasted baguette, add the smashed avocado on the bottom, topped with sun dried tomatoes, glazed pulled pork, top with pickled jalapeno and coriander and finish with the top of the toasted bread.
Made with
Vanessa