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The ingredients needed to prepare BBQ Pulled Pork 'Burgers' in Brioche Buns:
- You need 1.2 kg Boneless pork shoulder
- Prepare 1 packet Schwarz Slow Cooker Pulled Pork Spice Mix
- Prepare 140 g Tomato ketchup
- Take 5 tbsp Dry cider
- Take 4 tbsp Sweet and smokey BBQ sauce (plus extra to serve)
- Get 8 Brioche buns
- Use 1 tub Coleslaw
- Prepare 1 Carrot
- You need 1/2 Courgette
- You need 1 tsp Sesame oil
- You need 1/2 tsp Ground black pepper
- Prepare 2 tsp Lemon juice
- You need 6-8 Smoked cheese slices (eg Applewood)
- You need Squeeze mayo (optional)
Instructions to make BBQ Pulled Pork 'Burgers' in Brioche Buns:
- Place the pork joint into a large casserole dish with a lid.
- Make the marinade by mixing the seasoning packet with the ketchup and 3tbsp cider. Mix until no lumps remain and pour and coat the meat with it. Add a sprinkle of Schwarz Thai 7 Spice and a star anise for extra flavour if you like.
- Cover with the lid and place in the oven the oven or a slow cooker. Cook on low for 8 hours or high for 4 hours. I found that approximately 5 hours on 150 Celsius worked too.
- Baste the meat every 1-1.5 hours to prevent it from drying out and top up with a few more tablespoons of cider.
- Near to the end of the cooking, pour over the BBQ sauce, stir and pull the mean using 2 forks. Increase the oven temperate and return to the oven uncovered to allow the fat to crisp up a little. Prepare the vegetables and bread. I used a Spiralizer for the carrot and courgette. Place in a large bowl and stir in the lemon juice and sesame oil. Sprinkle with some sesame seeds if you like.
- Slice the Brioche buns in half and place the base on a panini press or grill for about 5 mins on each side.
- When ready to serve, spread a little mayo on then base of the buns and top with the pork, cheese and veg. Add a little more BBQ if you like and serve alongside the coleslaw. Enjoy!
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