Pulled pork & celeriac remoulade sarnie

Name: Pulled pork & celeriac remoulade sarnie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 473 g pack Slow Cooked Smoky Barbecue Pork Shoulder; 60 g mayonnaise; ½ tbsp Dijon mustard; 20 g pack dill, fronds finely chopped, plus extra fronds to serve; 1 unwaxed lemon, zest of all, juice of ½, rest in wedges; ½ (about 280g) celeriac; 2 pack/s No.1 Hand-stretched Cornish Sea Salt & Rosemary Focaccia; 8 cornichons, finely sliced on the diagonal; handful rocket

An epic sandwich that will put all others to shame. The oven takes care of the slow-cooked pork while you prepare the zesty remoulade - we can guarantee you’ve never had celeriac like this before. Upgrade your lunches with more of our sandwich recipes.

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

473g pack Slow Cooked Smoky Barbecue Pork Shoulder
60g mayonnaise
½ tbsp Dijon mustard
½ x 20g pack dill, fronds finely chopped, plus extra fronds to serve
1 unwaxed lemon, zest of all, juice of ½, rest in wedges
½ (about 280g) celeriac
2 pack/s No.1 Hand-stretched Cornish Sea Salt & Rosemary Focaccia
8 cornichons, finely sliced on the diagonal
handful rocket

Preheat the oven to 200°C, gas mark 6, and cook the pork as per pack instructions. Meanwhile, in a large bowl mix the mayonnaise, mustard, chopped dill, lemon zest and juice, then season. Peel the celeriac, then grate it. Tip into the dressing bowl, mix, then set aside.
When the pork has 10 minutes left, put the focaccia on a large baking tray and add to the oven, above the pork.
To assemble, transfer the focaccia to a board, sprinkle over the salt packs, then cut each in half widthways and then lengthways so you have eight pieces in total. Layer four pieces with remoulade, followed by the pork. Top with the sliced cornichons and some rocket, then finish with a little more remoulade and some extra dill. Close the sandwich with another piece of focaccia and tuck in, with wedges of lemon on the side for squeezing over.

Typical values per serving when made using specific products in recipe