Pulled pork burger

Total Time
If you like hot and spicy, don’t deseed the chilli – and you can add extra chilli and coriander to ramp up the sizzling Asian flavours.
  • brown onion
    1 medium, chopped
  • Capsicum, green, raw
    1 medium, chopped
  • garlic
    1 clove(s), crushed
  • fresh red chilli
    1 whole, deseeded, thinly sliced, plus extra to serve
  • trimmed pork forequarter chop
    320 g, (Buy 400g pork shoulder) fat trimmed, cut into 2cm pieces
  • canned diced tomatoes
    400 g
  • apple cider vinegar
    1 tbs
  • corn
    1 individual, (1 cob)
  • avocado
    ½ large
  • lime juice
    1 tbs
  • fresh coriander
    1 tbs, leaves
  • wholemeal bread roll
    4 medium, (4 x 50g) split
  • coleslaw, without dressing
    150 g
  • oil spray
    2 x 3 second spray(s)
  1. Lightly spray a 20cm (base measurement) heavy-based saucepan with oil and heat over medium-high heat. Cook the onion, capsicum, garlic and chilli, stirring, for 3 minutes or until soft. Transfer to a plate.
  2. Lightly spray the same pan with oil and heat over medium-high heat. Cook the pork, turning once, for 3-4 minutes or until lightly browned. Stir in the tomato, vinegar and onion mixture. Bring to the boil. Cover. Reduce heat. Simmer for 1 hour. Remove the lid. Simmer for a further 30 minutes or until the pork is tender and the sauce thickens. Transfer the pork to a large plate. Use 2 forks to coarsely shred the meat. Return to the saucepan. Season with pepper.
  3. Meanwhile, steam the corn until tender. Set aside to cool. Remove the kernels. Mash the avocado and lime juice in a small bowl. Stir in the corn and coriander. Season with salt and pepper.
  4. Toast the bread rolls. Sandwich corn, coleslaw and pork between the rolls. Serve with extra chilli and coriander, if desired.

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