Featured Maple Leaf Product: Pulled Pork (26980)
Mojito Coleslaw Sandwich
Recipe Information
Method
- Open hogie buns and toast on a hot grill or panned in a pre-heated oven.
- In a large skillet or hot grill, heat pulled pork to a temperature of 160 F/70 C. Just before making the sandwiches, add shredded mint leaves, lime zest and apple cider vinegar. Toss with the heated pulled pork.
- In a large bowl or pan, add the cabbage, red cabbage, lime juice, mayonaise, mustard, thinly sliced green pepper and white pepper. Toss with a spatula.
- Build the sandwich with a open bun, layer with 60 gm of pulled pork mixture. Top with the coleslaw or serve on the side as a side salad.
Yield
25
Portion Size
217 g/ 7.6 oz
Preparation Method
Grilled
Suggested Accompaniments
Serve with spinach salad (nutritional analysis not included)
Global Cuisine
Latin/Caribbean
Theme Inspired
All Themes
Nutritional Information
per 217 g/ 7.6 oz
| Nutrient | Quantity |
|---|---|
| Calories (35.7% from fat) | 457 kcal |
| Fat | 18.1 gm |
| Saturated Fat | 4.88 gm |
| Trans Fat | 0.018 gm |
| Cholesterol | 40 mg |
| Sodium | 499 mg |
| Carbohydrates | 50.5 gm |
| Dietary Fiber | 4.9 gm |
| Sugars | 6.6 gm |
| Protein | 22.7 gm |
| Vitamin A | 1 RE |
| Vitamin C | 20 mg |
| Calcium | 90 mg |
| Iron | 3.63 mg |
| Potassium | 369 mg |
| Phosphorous | 245 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Hogie Bun (5-6" long), Whole Wheat | 25 Each | 25 Each |
| Schneiders Pulled Pork | 1.5 Kg | 3.3 Lbs |
| Mint Leaves | 30 mL | 1 Fl oz |
| Lime Zest | 15 mL | 1 tbsp |
| Apple Cider Vinegar | 60 mL | 2 Fl oz |
| Green Cabbage, Fresh, Shredded | 1 L | 4.2 cups |
| Red Cabbage, Fresh, Shredded | 500 mL | 2.1 cups |
| Lime Juice | 40 mL | 1.4 Fl oz |
| Parsley, Fresh, Finely Chopped | 25 mL | 0.8 Fl oz |
| Mayonnaise | 175 mL | 5.9 Fl oz |
| Prepared Mustard | 30 mL | 1 Fl oz |
| Green Peppers, Thinly Sliced | 150 g | 5.3 oz |
| White Pepper | 2.5 mL | 0.5 tsp |