Pulled pork burger

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 softened slightly. 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 (125 ml) water. Bring to the boil. Reduce heat to low, cover and simmer for 1 hour. Remove lid. Simmer, uncovered, for a further 30 minutes or until pork is tender and sauce is thick. 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 coleslaw mix and coriander in a bowl. Mash avocado with lime juice in a small bowl. Season with salt and pepper.
4. Spread avocado over roll bases, top with coleslaw and pulled pork. Add extra chilli, coriander and a squeeze of lime, as desired. Cover with roll tops to serve.