This pulled pork sandwich is perfect for using up leftover pulled pork, transforming it into a quick, comforting, and utterly delicious lunch or dinner.
1 Portion · 468 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
1
Add the room temperature egg, mustard, lemon juice or vinegar, and a pinch of salt into a tall container.
Pour in the 200 ml neutral oil over the other ingredients.
Place an immersion blender at the bottom of the container and blend without moving it until the mixture emulsifies.
Once emulsified, slowly lift the blender through the mixture until the mayo is thick and smooth.
Set the homemade mayo aside.
Heat a pan over medium heat.
Add a small knob of butter (about 10 grams) to the pan and let it melt.
Place both bread slices in the pan and toast until golden on both sides, turning once.
Spread a generous layer of the homemade mayo on one side of each toasted bread slice.
Place the warm, cooked pulled pork (about 150 grams) on one of the mayo-covered bread slices.
Close the sandwich with the second bread slice, mayo-side down.
Serve and enjoy your delicious Pulled Pork Sandwich immediately!
Marcel Aichberger
The greatest sandwich I ever had? Yes. Slow cooked Pork, in bulk. and you have sandwiches for the whole week. Bonus, you get a Pork Stock out of it aswell.
10/10
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