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Pulled pork burger

Pulled pork burger

10
Points®
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

Green capsicum

1 medium, chopped

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, (long), deseeded, thinly sliced, plus extra to serve, (see tip)

Pork scotch roast, raw

380 g, steaks, (buy 400g), fat trimmed

Canned diced tomatoes

1 400g can

Apple cider vinegar

1 tbs

Corn

1 cob(s), small

Coleslaw mix, without dressing

150 g, fresh mix

Fresh coriander

1 tbs, leaves, plus extra to serve

Avocado

½ large

Lime(s)

1 medium, (1 tbs lime juice, plus extra wedges to serve)

Wholemeal bread roll

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

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 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.

Notes

COOK'S TIP: If you like spicy flavours, leave the seeds in the chilli for extra heat. TO REFRIGERATE: Store cooked pulled pork in a reusable container for up to 3 days. To reheat, simmer gently in a saucepan until hot, adding a little extra water if the sauce is too thick. TO FREEZE: Store cooked pulled pork as above for up to 1 month. Thaw overnight in the fridge. Reheat as above.

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