Throw together some crunchy veg, nuts, mayo and mustard plus some leftover pork and you’ve got a great baguette filling. This recipe is a mouthwatering leftovers idea from our pulled pork shoulder served with coleslaw and corn dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

  • Serves 2
  • 10mins to prepare
  • 625 calories / serving


  • baguette, cut into 6 inch sections
  • 1/4 red cabbage, finely sliced
  • 1 carrot, grated
  • 1tbsp Tesco Organic Mayonnaise
  • 1tsp Dijon mustard
  • 10g pecans, roughly chopped
  • 200g (7oz) leftover pork


Slice the baguette horizontally, keeping it attached along one edge, open up. Mix the vegetables with the mayonnaisemustard and pecans and stir to combine. Stuff generously into the baguette with the remaining pulled pork and serve.

Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.