Pork mayo bagel

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.

Cut:
  • Portions: 4
  • Prep: 15 minutes
  • cook: 5 minutes (optional reheating)

Ingredients

For the mustardy pork mayo filling

  • 300-400 g leftover shredded pork shoulder
  • ¼ cup mayonnaise
  • 2 teaspoons wholegrain mustard
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon lemon juice
  • ½ teaspoon 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

Method

Mustardy pork mayo filling: Gently warm the shredded pork in a pan or in the microwave. 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.

Serving suggestion: Pack for a delicious office lunch, or if you’re working from home, take a moment to make it fresh at lunchtime. Serve with crispy potato chips, a side salad, or fresh fruit for a complete meal. These bagels are also delicious with a smear of cream cheese on the top half before closing.