• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice onion and spring onion.
• Roughly chop tomato.
• Drain sweetcorn. 

• Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. 

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, tossing, until tender, 4-5 minutes.
• Add pulled pork and All-American spice blend and cook, stirring until fragrant, 1-2 minutes.
• Add BBQ sauce and the water and simmer until slightly thickened, 1-2 minutes. Season with salt and pepper to taste.

TIP: Add a splash more water if the filling looks dry!

• To bowl with corn, add tomato with a drizzle of olive oil and white wine vinegar. Season to taste.
• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste. 

• Bring everything to the table.
• Build your own plate with fries, pulled pork, cabbage slaw, shredded Cheddar cheese, charred corn salsa, sour cream and spring onion to serve. Enjoy!