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Pulled-Pork Burgers

Originating in the deep south, pulled-pork is slow cooked so it simply falls off the bone. Serve in a burger with spicy slaw and potato chips.

Pulled-Pork Burgers

Originating in the deep south, pulled-pork is slow cooked so it simply falls off the bone. Serve in a burger with spicy slaw and potato chips.

Serves 4

2 tsp cumin seeds

1 tbsp paprika

2 tsp chilli powder

3 tsp freshly ground black pepper

1 tbsp sea salt

2kg pork shoulder, bone in, skin removed

2 small onions, chopped

1 tbsp wholegrain mustard

2 tbsp apple-cider vinegar

2 tbsp tomato sauce

2 tbsp Worcestershire sauce

2 cups ginger beer

4 brioche burger buns

2 cups spicy slaw

potato chips, optional

Spicy slaw

Makes 4 cups

1 red onion, finely sliced

2 tbsp red-wine vinegar

2 cups savoy cabbage, finely sliced

1 carrot, peeled and  julienne 

1 head radicchio, finely sliced

1 head fennel, trimmed and finely sliced

3 radishes, finely sliced 

¼ cup parsley leaves, chopped

¼ cup olive oil

Preheat oven to 150°C.

Place cumin seeds in a mortar and grind to a powder with a pestle. Add paprika, chilli powder, pepper, and salt; mix well. Rub spice mixture into pork shoulder. Place onions, mustard, vinegar, tomato sauce, Worcestershire, and ginger beer into a heavy-based casserole. Add pork and cover with a tight-fitting lid. Place in oven and cook, turning occasionally, for 5-6 hours or until meat is tender and falling off the bone. 

Remove pork from pot and, using two forks, shred meat and return it to pot along with pan juices. Remove half the mixture and refrigerate for lunch tommorow. Pile pulled pork onto toasted brioche buns and top with spicy slaw; serve with chips, if desired.

Spicy Slaw

Place onion in a bowl and pour over vinegar; let stand for 10 minutes or until slightly pickled. Add cabbage, carrot, radicchio, fennel, radishes, parsley, and olive oil. Season with sea salt and freshly ground black pepper and toss gently until well combined.

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