Pulled Pork with a Spicy Coleslaw Burger


Serves 4



For the Pulled Pork:


0.5 Tsp Garlic Salt

0.5 Tsp Sugar

1 Tsp Smoked Paprika

1.5 kg Shoulder of Pork, rolled

100 ml White Wine

Few Sprigs of Thyme

3 Garlic Bulb

2 Tbsp Sweet Barbeque Sauce of your choice


For the Spicy Coleslaw:


1 Tbsp Dijon Mustard

3 Tbsp Mayonnaise

0,25 Red Cabbage, cored and shredded

0.25 White Cabbage, cored and shredded

2 Carrots, peeled and grated

6 Spring Onions, finely sliced

Sea Salt & Freshly Ground Black Pepper


To Serve:


4 Brioche Buns

2 Beef Tomatoes, sliced




For the Pulled Pork:


Preheat the Oven to 160 degrees C

Line a roasting tray with a piece of foil large enough to fold adequately over the pork

Mix the Garlic Salt with the Sugar and Smoked Paprika in a bowl

Place the Pork on the tray and rub the spice mix all over the meat

Pour in the White Wine

Scatter the Thyme over and add the Garlic Bulbs

Fold the foil over the Pork and cover tightly

Place in the Oven and cook for around 4 hours until the meat is very tender

Remove the meat from the Oven and wrap it in the foil

Leave to rest for 10 minutes while you make the Coleslaw

Stir in the Barbeque Sauce to the cooking juices in the tray and set aside


For the Coleslaw:


Mix together the mustard and mayonnaise in a large bowl

Stir in the shredded vegetables

Season and set aside

When the meat has rested use a large knife and fork to pull it apart

Return the meat to the roasting tray and spoon the sticky juices over

Cut the Brioche Buns in half


To serve:


Spoon the Pork on top of the 4 Brioche Bun bases

Add a large spoonful of Coleslaw and a slice or two of Beef Tomato

Top with the Brioche bun lids and enjoy

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