Serves: 6
Prep: 20 minutes
Cooking: 5 hours
Will you take on the Pulled Pork Burger?
Ingredients
- 1.6-2kg rolled joint of pork shoulder
- 2 tsp smoked paprika, 1 tsp mustard powder
- 1 tbsp wholegrain mustard
- Salt and freshly ground black pepper
- 4 tbsp HP BBQ sauce, 4 tbsp tomato puree
- 2 tbsp muscovado sugar
- 1 tbsp cider or wine vinegar
- 6 brioche rolls
- Coleslaw, to serve
- 6 slices Leerdammer Toastie & Burger slices
Method
- Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2.
- Mix together the paprika, mustard powder and wholegrain mustard with 2 tbsp water and 1 tsp of salt and black pepper. Rub over the pork, then place it into a roasting tin, adding 400ml water. Cover with foil and slow-roast for 4&12;-5 hours. Prepare ahead up to this point 1-2 days before needed. Keep covered and refrigerated.
- Preheat the barbecue. Mix together the BBQ sauce with tomato puree, sugar and vinegar. Brush over the meat. Barbecue the pork for two minutes on all sides until nicely browned. Alternatively, roast for 20-30 minutes at 200°C, fan oven 180°C, Gas Mark 6.
- To serve, use two forks to pull the tender meat into nice chunky pieces.
- Lightly barbecue or toast the rolls, pop in coleslaw and fill with the pork. Top each one with a slice of Leerdammer Toastie & Burger.
- On the side: For the coleslaw, finely slice 200g white cabbage and mix in 1 grated carrot and two finely chopped spring onions. Toss everything together in a 3-4 tbsp natural yogurt or mayonnaise. Just before serving, grate in an eating apple and add a squeeze of lemon juice.
Tagged in Recipes