Pulled pork burger and slaw

This recipe will have you drooling over the smell and then over the taste. The thick sauce is irresistible and can be made for a lunch or dinner. Recipe Trolley
Prep: 0H 10M
Cook: 5H 30M
Serves: 6



Preheat the oven to 160C/140C fan or a slow cooker on high. Rub the pork shoulder all over with 1 tbsp sugar, the 2 tsp paprika, 2 tsp cayenne pepper and a good amount of salt and pepper. Put into a roasting dish or a casserole dish with a lid or the slow cooker, pour in the 4 tbsp of the apple cider then cover with tin foil/lid and cook for 5 hours until you can pull it apart with two forks.


When there is 10 minutes left of the pork, put a baking tray in the oven with some oil (keep an eye on it so it doesn’t get too hot). Boil the wedges for 4 minutes and drain shaking a bit to create fluffy edges. Put potatoes back in the pan with a drizzle of oil, the rosemary and a good pinch of salt and pepper. Put in the oven for 30 minutes.


Now make the BBQ sauce. Bring to the boil in a pan the ketchup, 2 tbsp apple cider vinegar, 3 tbsp sugar and a good few dashes of Tabasco with 190 ml. Once boiling add 150 ml of the pork juices from the roasting tray. Add the remaining smoked paprika and cayenne, then simmer, stirring regularly for 10 minutes until thickened. Leave to cool completely - you want the BBQ sauce to be tangy to cut through the pork later.


Now to the coleslaw. Mix the red onion, cabbage and carrots with the mayonnaise, 2 tbsp apple cider vinegar and 2 tbsp pickling liquor from the gherkin jar. Season to taste.


Once your pork is cooked, tip out the liquid into a jug, pour off any fat. Pull then pork with two forks then add 3/4 of the BBQ sauce and mix well to combine with a splash of cooking juices to taste. Cut the buns in half, toasting if you like. Spoon in a dollop of the remaining BBQ sauce followed by the pulled pork, a big handful of slaw and some sliced gherkins. Sever with wedges and coleslaw.

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