Pulled Pork Burgers
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
Ingredients
- 1.5kg Pork collar butt
- Chicken stock
- 2 Red onion
- 1/2 Red cabbage
- 1 Apple
- 1 Lime
- Stubbs hickory bourbon
- 1 Spring onion shoot
- Coriander
- Mint
- 1 Jalapeno
- Brioche buns
- Kewpie mayo
Method
- 1)
Place your pork collar but in a pot with chicken stock and two red onions. Place in the oven at 110 degrees for 12 hours.
- 2)
After 12 hours, pull pork out of oven and remove from liquid placing into another dish. Using two forks pull the meat apart.
- 3)
Pour over the jar of the Stubbs hickory bourbon legendary BBQ sauce and stir through and set aside.
- 4)
Mandolin or finely slice red cabbage, add the juice of 1/2 a lime, spring onions, jalapeno, handful coriander and mint. Thinly slice the apple and add to the bowl. Gently fold through.
- 5)
Melt butter in a pan and toast the brioche buns
- 6)
On the bottom bun spread some Stubb’s Hickory Bourbon BBQ sauce. Then add the pulled pork and slaw. On the top bun whack some more Stubb’s Hickory Bourbon BBQ sauce and Japanese mayo before whacking on top to complete your burger.
