Gourmet Pulled Pork Sub
This pulled pork sub is packed full of flavour, and won’t disappoint. Whether you’re looking for a great lunch time feast or something for the masses, this recipe is easy to scale up or down depending on how many mouths you need to feed.
What You Need
- 1 pack Three Aussie Farmers Pulled Pork
- 4 Tbsp. barbecue sauce
- 2 Tbsp. seeded mustard
- 1 baguette
- 4 Tbsp. butter
- 200g button mushrooms, chopped
- 1 sprig fresh rosemary, chopped
- 1 onion, sliced
- 4 Tbsp. mayonnaise
- ½ lemon, juiced
- 1 tsp. chilli oil
- 100g rocket leaves
- 50g Danish feta
How To Make It
- Heat pulled pork according to pack instructions. Stir through barbecue sauce and mustard then set a side.
- Slice baguette lengthways, and lightly toast.
- In a fry-pan, melt 2 Tbsp. butter, then add mushrooms and rosemary and season with salt and pepper. Remove from the heat, scrape into a bowl and set aside.
- Add remaining butter to the same fry-pan followed by sliced onions. Cook until golden and caramelised, then remove and set aside.
- In a bowl, add mayonnaise, lemon juice and chilli oil then mix to combine.
- To assemble sandwich, spread chilli mayo on both slices. Layer the bottom slice with rocket, pulled pork, grilled onions, mushrooms, crumbled feta and place lid on top.
- Cut in half and serve!
You can’t go wrong with pulled pork. Especially slow cooked Aussie pulled pork that’s faster to make than baked beans on toast. It’s a big claim, but this might be the best thing since sliced bread… The only hard bit is deciding how to eat it – sliders, nachos, tacos, wraps, salads, pasta,- or you could forget that and just grab a fork.
