Leftover pulled pork and coleslaw sub recipe
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
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.
