Pulled Pork and Caramelised Onion Baguette
Serves 2 | with Coleslaw, Cheddar and Apple & Sage Jelly
- Cereals containing gluten
- Sesame
- Soya
- Egg
- Mustard
- Milk
- Lupin
- Milk
- Nuts
- May contain traces of allergens
Pulled pork is comforting and perfect for winter. Combined with sweet caramelised onion in a crusty sourdough baguette, this sandwich is ideal for making colder lunchtimes feel a little warmer.
Ingredients
425 grams
Slow Cooked British Pork
1 unit(s)
Onion
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
25 grams
Apple and Sage Jelly
Not included in your delivery
½ tsp
Sugar
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices. Season with salt and pepper and cover loosely with foil.
c) When the oven is hot, roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
a) Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
c) Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) While the onion fries, remove the bread from the packaging and pop onto a baking tray.
b) Bake on the top shelf until the bread is toasted and golden, 10-12 mins.
a) In the meantime, combine in a medium bowl the coleslaw mix and mayo. Season with salt and pepper
b) Grate the cheese.
c) Once cooked, remove the pork from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.
a) Once baked, allow the bread to cool, 5 mins, then slice it in half once lengthways, then again widthways.
b) Spread the apple and sage jelly over each lid and base of the baguette halves.
a) Top each base with the caramelised onion, followed by the pulled pork.
b) Arrange the cheese on top of the pork and, if you'd like to, pop it back into the oven until the cheese has melted, 2-3 mins.
c) Top the cheese with the coleslaw, then sandwich on the baguette lids. Share between 2 serving plates to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, though some found the combination of caramelised onions and apple jelly overly sweet.
- Ease of prep: Preparation time was longer than expected for a lunch dish, but the result was satisfying.
- Suggestions: Consider adding more sauce or mayo to prevent dryness, and include BBQ sauce to enhance the pork's flavour.
- Portions: The filling was generous, with some suggesting it could be enough for an extra baguette.
