15-Min Tex-Mex Pulled Pork Toastie

Name: 15-Min Tex-Mex Pulled Pork Toastie with Corn Cob, Slaw & Pickled Jalapeños
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Cheddar Cheese; 1 packet Garlic Aioli; 1 packet Mild Chipotle Sauce; 1 packet Pickled Jalapeños; 250 g Pulled Pork; 1 Brown Onion; 1 packet Shredded Cabbage Mix; 1 Corn; 1 sachet Tex-Mex Spice Blend; 4 Sliced Sourdough

with Corn Cob, Slaw & Pickled Jalapeños

Recipe Development TeamUpdated on September 02, 2025

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Calories

661 kcal

Protein

41.6g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Milk
Eggs
Wheat
Gluten
Soy
May contain traces of allergens
Gluten
Soy
Wheat
Sesame
Milk
Almond
Hazelnut
Eggs
Lupin

If you're looking for something quick, easy and delicious, look no further than these Tex-Mex pork toasties. Ready in just 15 minutes, pop all the delicious fillings - think Mexican-style pulled pork, Cheddar cheese and pickled jalapeños - between slices of sourdough and toast it to perfection. Team it with a creamy slaw and steamed corn cob. All that's left to do is dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk)

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Mild Chipotle Sauce

1 packet

Pickled Jalapeños

250 g

Pulled Pork

Brown Onion

1 packet

Shredded Cabbage Mix

Corn

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Sliced Sourdough

(Contains: Milk, Wheat, Gluten, Soy May be present: Sesame, Milk, Almond, Hazelnut, Eggs, Lupin.)

Nutritional Values

Calories661 kcal

Energy (kJ)2770 kJ

Fat35.6 g

of which saturates9.4 g

Carbohydrate44.2 g

of which sugars16.9 g

Dietary Fibre12.3 g

Protein41.6 g

Sodium982 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Cut corn cob in half. Thinly slice brown onion (see ingredients). • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Cover to keep warm.

• While corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add pulled pork and Tex-Mex spice blend and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium, stir in the water and mild chipotle sauce until combined and heated through, 1-2 minutes. Season to taste.

TIP: Add a splash more water if the filling looks dry!

• Spread sourdough slices with garlic aioli and fill with pulled pork, Cheddar cheese and pickled jalapenos (if using). • Top with remaining slices of sourdough. Spread the outside slices of sourdough with the butter and toast or grill to your liking or until cheese is melted. • In a medium bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide cheesy Tex-Mex pulled pork toasties, slaw and corn cob between plates. Enjoy!