Pulled Pork–Stuffed Rolls and Homemade Coleslaw

Pulled Pork–Stuffed Rolls and Homemade Coleslaw

Directions: 15 minutes
Servings: 4
Allergens: Eggs, Milk, Mustard, Wheat and triticale,
Express No-cook Plan ahead

Ingredients

  • 500 g (1 lb.) pork loin, cooked and cut into shreds
  • 15 ml (1 tbsp.) Dijon mustard
  • 60 ml (4 tbsp.) ketchup
  • 60 ml (4 tbsp.) maple syrup
  • 15 ml (1 tbsp.) vegetable oil
  • 15 ml (1 tbsp.) brown sugar
  • 5 ml (1 tsp.) paprika
  • 125 ml (½ cup) crushed pineapple in juice, drained
  • 250 ml (1 cup) grated cabbage
  • 250 ml (1 cup) grated carrot
  • 30 ml (2 tbsp.) mayonnaise
  • 30 ml (2 tbsp.) plain yogurt
  • 10 ml (2 tsp.) honey
  • 15 ml (1 tbsp.) cider vinegar
  • 8 small sour pickles, chopped
  • 4 whole wheat Kaiser buns
  • Salt and pepper, to taste

Directions

Step 1:

  1. In a medium size bowl, combine the first 8 ingredients.
  2. Salt and pepper, to taste.
  3. In another bowl, mix cabbage and carrots with the rest of the ingredients, except the buns.

Step 2:

  1. Cut the buns in half, crosswise, and remove some of the bread inside. This helps contain the meat in the bread.

Step 3:

  1.  Stuff the slightly emptied buns with the meat and close.
  2. Wrap buns in plastic wrap.
  3. Spoon coleslaw into tight-sealing lunchbox containers. Add the coleslaw to sandwiches just before serving.

Tips

Tips from La Tablée des chefs

Replace pulled pork with pulled smoked tofu. Short on time?

Use store-bought pulled pork in sauce and ready-made coleslaw.

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