Pulled pork sandwich with kale & courgette spaghetti

This pulled pork sandwich is perfect for summer barbecues and family get-togethers. Our free-range pork shoulder has been slow-cooked by our chefs with homemade harissa for a sweet, spicy kick. Paired with the fresh flavours in the kale and courgette spaghetti, it’s a real winner.

1 hour

4

Easy

• Field & Flower harissa pulled pork shoulder
• One large bag of kale
• One bag of pre-prepared courgette spaghetti
• A dash of lemon juice
• 1-2 tsp honey
• Toasted sesame seeds
• A knob of ginger (chopped)
• 4 Brioche buns
• Mayonnaise (or, why not try Sriracha mayonnaise?)

1. Lay a square of foil onto a flat surface and drizzle with a little olive oil.

2. Cut open the bag and carefully remove the pork, retaining the juices for the next steps.

3. Place the pork onto the barbecue and cook on both sides until crisp and golden.

4. Put the pork juices from the bag into a small pan and bring to the boil.

5. Once cooked, keep the pork steak warm for 1-2 minutes before pulling.

6. Place the pork steak onto a suitable plate or bowl and use two forks to completely pull it apart into stringy fine pieces.

7. Pour the remaining pork steak juices onto the pulled pork and mix well.

8. Place the kale leaves and courgette spaghetti in a bowl with the salt, lemon juice and honey and mix well for 2-3 minutes.

9. Leave the spaghetti to marinate for 30 minutes, then pour off the excess liquid. Next add the chopped ginger and toasted sesame seeds.

10. Place the brioche buns onto the barbecue (cut side down) to toast either side. Heap pulled pork onto your bun base, and add a generous amount of kale and courgette spaghetti on top.

11. Finally add a little mayonnaise, then top with the brioche bun.