Pulled Pork Burgers

Slow Cooking
Written By Daniella Mendicino

These pulled pork burgers are DELICIOUS! This is a “set & forget” recipe using your slow cooker.

The pulled pork is melt in your mouth delicious, after it has been slow cooked all day in a spicy broth that creates the yummiest sauce at the end.

The pork is slow cooked for 8 hours until it falls apaet and melts in your mouth. This is a really great recipe for when you’ve got a busy day ahead and just want to chuck something on & forget about it until dinner time! This recipe would also be delicious with tacos!

Also, you’ll see in the photos below my next-day leftover pulled pork salad - it is a must!

The buttery brioche buns with the fresh coleslaw pairs perfectly with it. Serve with a side of fries & enjoy!

Prep Time: 20 mins

Cooking Time: 8 hrs + 20 mins at the end to reduce the sauce

Serves: 6

Ingredients:

Pulled pork: 

  • 1.8kg boneless pork shoulder, rolled 

  • 1.5 cup chicken stock 

  • 1 cup passata

  • 2 TBS Dijon mustard

  • 2 tablespoons chipotle in adobo sauce

  • 1/4 cup apple cider vinegar

  • 2 TBS brown sugar

  • 4 fresh thyme sprigs

  • 2 dried bay leaves 

  • 1 large onion, chopped fine

  • 3 cloves garlic crushed 

  • 2 TSP allspice

  • 2 TSP smoked paprika

  • 1 TSP sweet paprika 

Slaw:

  • Fine slaw mix 

  • 1 lime, juiced

  • 2 TBS egg Mayo 

Burgers

  • Brioche buns 

  • Kewpie Mayo 

  • Coriander

 

Method: 

In a pan over high heat, add some olive oil and fry the pork on all sides until browned. Once browned, remove and set aside

Add in the onions and fry for a few mins. Add the garlic and spices and cook until fragrant 

Mix the stock, passata, Dijon mustard, brown sugar, apple cider vinegar, and chipotle in adobo sauce until combined 

Add the onions and pork into the slow cooker, and add the sauce and bay leaves and thyme

Put a lid on and cook on low for 8 hours. 

Once cooked, transfer the sauce into a pot on the stove and cook over a high heat for 10 mins until thickened and reduced 

Remove the netting and fat cap from the pork 

Shred meat using forks, discarding any tough bits. 

Return pork into the sauce and mix until combined 

Toast the buns in the oven on 180c until golden 

Spread some kewpie Mayo on them 

Add some pulled pork 

Mix half the slaw mix with lemon juice and mayo and add into the burger with some coriander

Serve and enjoy! 

Daniella Mendicino
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