Slow-Cooked Pineapple Pulled Pork Burger with Roasted Broccolini and Taro Chips


Slow-Cooked Pineapple Pulled Pork Burger with Roasted Broccolini and Taro Chips

Slow-Cooked Pineapple Pulled Pork Burger with Roasted Broccolini and Taro Chips. This mouthwatering pulled pork will be well worth the wait. 

Serves 6

3 tsp paprika

2 tsp sea salt flakes

1 tsp freshly ground black pepper

2kg boneless pork shoulder roast

1 onion, diced

1 cup pineapple juice

4 garlic cloves, sliced

2 tbsp grated ginger

1 cup tomato sauce

3 tbsp apple cider vinegar

3 tbsp honey

1/2 cup coarsely chopped coriander

1 tbsp soy sauce

500g piece taro (see tips below)

Vegetable oil, to deep-fry,

plus extra 2 tbsp

2 bunches broccolini

1 tsp chilli flakes

6 crusty bread rolls


Combine paprika, salt and pepper, then sprinkle over pork and massage in. Place onion in base of a slow cooker and arrange pork on top.

Combine pineapple juice, garlic, ginger, sauce, vinegar, honey, coriander and soy. Pour over pork, cover with lid and cook on low for 6-7 hours or until pork is pull-apart tender.

Remove pork from slow cooker, shred using 2 forks, then place in a bowl. Pour juices into a medium saucepan, bring to the boil, then rapid-simmer for 10 minutes or until reduced and thickened. Pour juices over pork and toss to coat.

To make taro chips, peel taro and thinly slice with a knife or mandoline (see tip). Place slices into a bowl of water and soak for at least 30 minutes (to prevent browning and throat-itch while eating). Drain on paper towel, then pat dry to remove most moisture. Pour oil into a large saucepan until one-third full. Heat over a medium heat until oil reaches 170°C on a cook’s thermometer. Cook taro slices, in batches, for 8 minutes or until golden and crisp. Remove and drain on paper towel. Season with sea salt flakes.

Preheat oven to 180°C fanforced. Line a baking tray with baking paper. Cut broccolini in half lengthways, place onto tray, drizzle with extra oil, sprinkle with chilli flakes and season with salt. Roast for 10-15 minutes or until slightly charred.

Cut bread rolls in half. Top bases with roasted broccolini and shredded pork, then place tops. Serve with taro chips.



Taro can cause hands to itch when working with it. To prevent this, use gloves for peeling, or soak hands in vinegar beforehand. To buy taro, check your local greengrocer or buy frozen at Asian grocers.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login