• Preheat oven to 240°C/220°C fan-forced. 
• Spread potato fries over a large microwave-safe plate. Cover with a damp 
paper towel.
• Microwave fries on high, 4 minutes.
• Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat.
• Spread out evenly, then bake until golden and tender, 10-15 minutes.

• When fries have 10 minutes remaining, in a large bowl, combine slaw mix, 
mustard mayo and a pinch of salt and pepper.

• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

• Thinly slice brown onion. Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook onion, until tender, 4-5 minutes. Add pulled pork and All-American spice blend, stirring, until fragrant, 1-2 minutes.

• Add sweet & savoury glaze and cook, stirring, until combined, 1 minute. Season to taste.

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

• Top each bun base with slaw, haloumi slice, pickled jalapeños (if using) and pulled pork.
• Serve pulled pork and jalapeño burgers with remaining mustard slaw and 
pre-prepped fries. Enjoy!