Pulled pork burger
Calorie controlled cooking spray
1 large, diced
1 medium, diced
1 clove(s), crushed
Chilli, Green or Red
1 individual, deseeded, thinly sliced, plus extra to serve
Pork Shoulder Joint, Lean, Boneless, raw
400 g, fat trimmed, cut into 2cm pieces
1 can(s), large
Vinegar, All Types
1 tablespoons, apple cider vinegar
Lime Juice, Fresh
Sweetcorn, canned, drained
1 tablespoons, chopped
Wholemeal Bread Roll
280 g, 4 x 70g rolls, split
100 g, mix of red and white, shredded
50 g, grated
- Mist a heavy-based pan with cooking spray and heat to medium-high. Cook the onion, pepper, garlic and chilli, stirring, for 3 minutes until soft. Remove from the pan and set aside.
- Mist the same pan with cooking spray. Cook the pork, turning once, for 3-4 minutes until lightly browned all over. Add the onion mixture, tomatoes and vinegar. Bring to the boil, cover, reduce the heat and simmer for 1 hour. Remove the lid and simmer for a further 30 minutes or until the pork is tender and the sauce thickens. Transfer the meat to a large plate and shred using two forks. Return to the pan, then season with salt and freshly ground black pepper.
- Mash the avocado with the lime juice in a small bowl, stir in the sweetcorn and coriander, then season well and set aside.
- Lightly toast the bread rolls. Divide the sweetcorn mixture, carrot, cabbage and pulled pork between the rolls, then serve with the extra coriander leaves and the extra chilli, if using.