Pork Mayo Bagel
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Lunch
Description
A great way to use leftover shredded pork shoulder. Mix with a tangy mayo dressing and pickles and serve on a fresh bagel with greens.
Ingredients
Mustardy Pork Mayo Filling
300–400 g leftover shredded pork shoulder
¼ C (60 ml) mayonnaise
2 tsp (10 ml) wholegrain mustard
1 tsp (5 ml) Dijon mustard (optional)
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) honey
Salt and pepper, to taste
To Serve
4 bagels of choice
Butter, for spreading
8 baby gem lettuce leaves, washed
2 whole tomatoes, sliced and seasoned with salt and pepper
1 avocado, halved, pitted, peeled and sliced
90 g pickled red onion
Instructions
Mustardy Pork Mayo Filling
Gently warm the shredded pork in a pan or in the microwave. (Click here for pulled pork recipe.) It shouldn’t be hot – just slightly warmed through if it has been refrigerated.
Stir together the mayonnaise, mustard(s), lemon juice and honey. Add a small pinch of salt, so the meat is well seasoned, then fold the dressing through the pork until evenly coated.
To Serve
Slice the bagels and lightly toast them in a toaster or air fryer. Spread both cut sides with a little butter.
Layer the bottom halves with lettuce, tomato slices and avocado. Spoon over the pork mayo mixture and finish with the pickled onions. Close with the bagel tops.
Notes
Pack for a delicious office lunch, or if you’re working from home, take a moment to make it fresh at lunchtime.
