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.
30 mins
Servers 2
Easy
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.
