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Photo of Pulled pork burger by WW

Pulled pork burger

9
Points® value
Total Time
1 hr 55 min
Prep
15 min
Cook
1 hr 40 min
Serves
4
Difficulty
Easy
Coriander and chilli give some sizzling Asian flavour to the traditional favourite of pulled pork

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, diced

Green pepper

1 medium, diced

Garlic

1 clove(s), crushed

Chilli, green or red

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

Pork shoulder joint, fat trimmed, boneless, raw

400 g, fat trimmed, cut into 2cm pieces

Tinned Tomatoes

1 can(s), large

Vinegar, All Types

1 tablespoon(s), apple cider vinegar

Avocado

½ individual

Lime Juice, Fresh

1 tablespoon(s)

Sweetcorn, tinned, drained

198 g

Coriander, fresh

1 tablespoon(s), chopped

Wholemeal bread roll

280 g, 4 x 70g rolls, split

Cabbage

100 g, mix of red and white, shredded

Carrots, raw

50 g, grated

Instructions

  1. 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.
  2. 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.
  3. Mash the avocado with the lime juice in a small bowl, stir in the sweetcorn and coriander, then season well and set aside.
  4. 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.

Notes

You can make the pork mixture up to two days ahead: cover and chill, then reheat over a medium heat until it’s piping hot before serving.

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