Succulent slow-cooked pulled pork burgers are the ultimate winter warmer. The rich taste of the pulled pork goes so well with a delicious brioche bun and fresh salad.
Source: Taste.com.au
Serves 6
INGREDIENTS
- 1.2kg boneless pork shoulder, rind and fat removed
- 375ml can cola
- 3/4 cup barbecue sauce
- 1/2 teaspoon chilli powder (optional)
- 6 brioche burger buns, split, toasted
- 1/2 cup whole-egg mayonnaise
- 300g packet fine-cut coleslaw kit
- 1 cup fresh at-leaf parsley leaves
- 3 dill pickles, sliced
- Sweet potato chips, to serve
Instructions
- 1. Place pork in slow cooker. Combine cola, barbecue sauce and chilli powder, if using, in small bowl. Pour over the pork. Cover. Cook on LOW for 8 hours (or HIGH for 4 hours) or until pork is very tender. Or make it even easier and get a packet of slow cooked pork (Coles, Woolworths) from your supermarket.
- 2. Transfer pork to a heatproof dish. Using two forks, shred meat. Cover to keep warm. Strain pan juices into a small saucepan. Bring to the boil over medium-high heat. Boil for 15 minutes or until thickened. Add sauce mixture to pork. Toss to combine.
- 3. Top bun bases with mayonnaise, pork mixture, coleslaw, parsley and pickles. Sandwich with bun tops. Serve with sweet potato chips.
