For this dinner we'll be using the coleslaw made earlier in the weekly menu.
2
Brush the pork tenderloin with bbq sauce and place in an ovenproof dish. Bake at 150 degrees celsius for about 1-2 hours. Once out of the oven, allow the meat to rest for 10-15 minutes. Next, pull the meat into shreds using two forks.
3
Bake the baguette according to the instructions on the package.
4
Cut the baguette into small sandwiches and fill with spinach, coleslaw, pulled pork and fresh coriander.
5
If following the weekly menu, store about 2/3 of the pulled pork in the fridge. We'll need this for later.
