Leftover pulled pork and coleslaw sub recipe

  • Serves 2
  • 10mins to prepare
  • 625 calories / serving
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Throw together some crunchy veg, nuts, mayo and mustard plus some leftover pork and you’ve got a great baguette filling. This recipe is a mouthwatering leftovers idea from our pulled pork shoulder served with coleslaw and corn dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

  1. Slice the baguette horizontally, keeping it attached along one edge, open up.
  2. Mix the vegetables with the mayonnaise, mustard and pecans and stir to combine. Stuff generously into the baguette with the remaining pulled pork and serve.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • baguette, cut into 6 inch sections
  • 1/4 red cabbage, finely sliced
  • 1 carrot, grated
  • 1tbsp mayonnaise
  • 1tsp Dijon mustard
  • 10g pecans, roughly chopped
  • 200g (7oz) leftover pork
  • Energy 2625kj 625kcal 31%
  • Fat 23g 33%
  • Saturates 4g 20%
  • Sugars 11g 12%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 64.7g Protein 43.8g Fibre 7.7g


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