Photo of Pulled pork burger by WW

Pulled pork burger

7 - 9
PersonalPoints™ per serving
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate
You can make the pulled pork at the start of the week and keep it in the fridge ready to throw together for your lunches. The flavour gets even better when prepped ahead! It’s great on burgers or wraps, in salads or served with veggies and rice.

Ingredients

Brown onion

1 medium, chopped

Lean pork scotch fillet

360 g, (buy 400g) fat trimmed

Green capsicum

1 medium, chopped

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, deseeded, thinly sliced, plus extra to serve

Canned diced tomatoes

1 can(s), (1 x 400g can)

Apple cider vinegar

1 tbs

Corn

1 individual, cob

Avocado

½ large

Lime juice

1 tbs

Fresh coriander

1 tbs, leaves, plus extra to serve

Wholemeal bread roll

4 medium, (4 x 50g), split and toasted

Coleslaw, without dressing

150 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large heavy-based saucepan with oil and heat over medium-high heat. Cook onion, capsicum, garlic and chilli, stirring, for 3 minutes or until soft. Transfer to a plate.
  2. Lightly spray the same pan with oil. Cook pork, turning occasionally, for 3-4 minutes, until lightly browned. Stir in tomatoes, vinegar, onion mixture and ½ cup (125ml) water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Remove lid. Simmer uncovered for a further 30 minutes or until pork is tender and sauce has thickened. Transfer pork to a large plate. Use 2 forks to coarsely shred the meat. Return to saucepan and season with salt and pepper.
  3. Meanwhile, boil or steam corn until tender. Set aside to cool. Cut kernels from the cob and combine with coleslawmix and coriander in a medium bowl. Mash avocado with lime juice in a small bowl. Season with salt and pepper.
  4. Spread avocado over base of rolls, top with coleslaw, pulled pork and roll lids. Serve with extra chilli, coriander and lime wedges.

Notes

If you like spicy flavours, leave the seeds in the chilli for extra heat. Cooked pulled pork can be kept in a reusable container in the fridge for 3 days or frozen for up to 1 month. Thaw overnight in the fridge and reheat over a low heat until hot to serve.