Pulled Pork Welsh Rarebit

A delightful twist on the classic Welsh Rarebit, utilising left over pulled pork.


Pulled Pork Welsh Rarebit

Prep Time 10 minutes
Cook Time 5 minutes
Pulled Pork 15 hours
Total Time 15 minutes
Servings 4 people


  • 200 g 7oz pulled pork leftovers
  • 4 slices sourdough bread
  • 2 tbsp sundried tomato puree
  • 2 tbsp Dijon mustard
  • 175 g 6oz mature Cheddar cheese, grated
  • 2 eggs
  • 1 Splash Worcestershire sauce to season


  1. Preheat the grill then toast four slices of sourdough bread lightly on each side. 

  2. Put 200g (7oz) pulled pork in a bowl and mix together with 2tbsp sundried tomato puree and season with Worcestershire sauce.  

  3. Top the toast slices evenly with the pork mixture.  

  4. Separate 2 medium eggs. 

  5. Add 2tbsp Dijon mustard to the bowl with the egg yolks and mix together then stir in grated mature Cheddar cheese and season well.  

  6. Beat in the egg whites to make a creamy mixture.   

  7. Top each toast with the mixture and grill until golden and bubbling.  

  8. Serve and eat hot.  


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1 year ago

I shall definitely try that some time 😉