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Loaded pulled pork subs
Serves: 4
Total time: 
Recipe photograph by Chelsea Bloxsome
Loaded pulled pork subs
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
564Kcal
Fat
30gr
Saturates
7gr
Carbs
40gr
Sugars
8gr
Fibre
5gr
Protein
31gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1⁄2 tbsp spicy chipotle chilli paste
- 6 tbsp mayonnaise
- 1⁄2 sweetheart cabbage, finely shredded
- 4 submarine rolls, split down the centre
- 4 slices Jarlsberg cheese, halved
- 2 large dill pickles, sliced
- 2 tomatoes, sliced
- 2 x 110g packs cooked BBQ pulled pork
- 2 tbsp crispy onions, from a 100g tub
Step by step
- Mix the chipotle chilli paste with the mayonnaise in a mixing bowl, then stir in the shredded cabbage until coated.
- Spoon the slaw into the submarine rolls and tuck in the sliced cheese, dill pickles and tomatoes. Top with the pulled pork and scatter with crispy onions for extra crunch.
Chef quote
A sandwich for supper? When it's loaded with so many scrumptious ingredients, why not? Serve with some crunchy gourmet crisps.