On Boxing Day the fridge is usually choc-a-block with leftovers and because no one feels like cooking after all the effort with the Christmas meal,  Chef Pieter suggests using the leftover ham for an easy and delicious Pulled Pork Sandwich – the fashion at the moment!
So, stay on trend and follow our recipe below. Remember to serve it with a glass of Leopard’s Leap wine – of which there probably will not be any leftovers, so just open a fresh bottle!

Pulled Pork Sandwich with a German Twist
Serves 4
Ingredients
4 slices sourdough bread (grilled/lightly toasted)
300 g leftover pork roast (lightly warmed and pulled apart)
2 pickled dill cucumbers, chopped
1 teaspoon capers, chopped
1 tablespoon Whole-grain mustard
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1/4 red onion, sliced
Salt
Pepper
Olive oil
In a mixing bowl combine the pork with the chopped dill cucumbers, capers, mustard, herbs and red onion. Mix well and season with salt, pepper and a good splash of olive oil.
Serve on a freshly toasted slice of sourdough bread with extra mustard on the side.
(For a Mexican version, add a few chopped chillies and wrap the filling in a tortilla!)
 
 
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