25 mins
Barbecue Pulled Pork Sandwich with Red Cabbage Slaw
Barbecue Pulled Pork Sandwich with Red Cabbage Slaw
PREP TIME
COOK TIME
0 mins
SERVES
4 people
COOKING NOTES
The easiest way to cook, is not to! This tasty recipe features our ready-to-heat pulled pork that has been marinaded and slow cooked for 6 hours so that you can have a delicious, fun meal on the table – fast! Great for an easy to prep lunch with friends, or school holiday treat for the kids.
INGREDIENTS
1x 450g pack of Linley Valley Pork Ready-to-Heat Barbecue Pulled Pork
4 brioche burger buns
4 slices high melt American cheese
Red cabbage slaw
Hot sauce
½ small head red cabbage, outer leaves removed, shredded
½ small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
¾ cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
METHOD
- Combine cabbage, onion and jalapeño in a large bowl.
- In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper.
- Add dressing to cabbage and toss well.
- Prepare Ready-to-Heat Pulled Pork according to package instructions.
- Cut the brioche burger buns in half and lightly toast, divide the warmed pork between the 4-bottom half of the buns.
- Add a few drops of hot sauce, cover each with a slice of cheese and melt under a grill.
- Add the slaw and place the other half of the burger bun on top.
