Leftover pulled pork and coleslaw sub recipe

  • Serves 2
  • 10mins to prepare
  • 625 calories / serving
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18PullPorkPecanSlawV1 HE
Leftover
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Leftover
Leftover

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.

Slice the baguette horizontally, keeping it attached along one edge, open up. 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.

See more Pork recipes

Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • 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
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  • Energy 2623kj 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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