Advertisement

Ingredients

  • 500g piece boneless pork shoulder, skin removed
  • olive oil
  • sea salt
  • 500g (Bar Boulud use a mix of shoulder lean minced beef, leg and short-rib meat)
  • 6 tbsp mayonnaise
  • Tabasco green jalapeño pepper sauce
  • to serve round lettuce leaves
  • 6 cheese buns or soft burger buns, toasted

BBQ SAUCE

  • 3 tbsp cider vinegar
  • 1 tbsp Dijon mustard
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika

RED CABBAGE SLAW

  • ¼ small red cabbage, shredded
  • 1 tsp red wine vinegar or with caster sugar

Method

  • STEP 1

    Heat the oven to 150C/fan 130C/gas 2. Rub the pork all over with salt and pepper. Put on a rack in a roasting tin and cover the whole tin with foil to create a tent. Cook for 4-5 hours until the pork is meltingly tender. Leave to cool a little then pull into bite-sized chunks, discarding excess fat and sinew. Toss the cabbage with the vinegar and sugar mix. Leave to marinate, tossing now and again.

  • STEP 2

    Make the bbq sauce by throwing everything in a pan, bringing slowly to a simmer and cooking for 2-3 minutes. Add the pork then leave in the pan so you can gently reheat to serve.

  • STEP 3

    Make the burgers just before you are ready to cook them. Season the beef really well with salt and black pepper then form into 6 burgers. Heat a griddle (chargrill) to very hot. Cook the burgers for 4 minutes each side for medium. Rest for a couple of minutes.

  • STEP 4

    Toast the burger buns. Mix the mayo with a few dashes of green tabasco then spread on the bases. Put a couple of pieces of lettuce on top then sit the burgers on top. Add a good spoonful of pulled pork to each then top with some red cabbage slaw. Add the bun top and secure with a skewer.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement