The olive piggy burger

Name: The olive piggy burger
Total time: 5 h 30 min
Yield: Serves 6
Cuisine: American
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; 3 tbsp cider vinegar; 1 tbsp Dijon mustard; 3 tbsp brown sugar; 2 tbsp soy sauce; 1 tsp smoked paprika; ¼ small red cabbage shredded; 1 tsp red wine vinegar or with caster sugar

Published: December 19, 2014 at 2:32 PM

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Serves 6

A little effort

Total time: 5 hrs and 30 mins

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This recipe was inspired by the Piggy Burger served at London's Bar Boulud – a generous stack of pulled pork, beef burger, rich BBQ sauce and fresh red cabbage slaw, all stuffed inside a soft bun

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Ingredients

Nutrition

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

Nutrition: per serving

kcal681
fat33.5g
carbs40.2g
fibre2g
protein57.3g
salt3.14g

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.

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