Balsamic Pulled Pork Burgers with Fennel Slaw



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Serves: 10 people


Prep: 20 mins


Cooking: 4 hours


  • 1.8kg Otway Pork shoulder roast, skin removed and reserved
  • ½ cup balsamic vinegar
  • ¼ cup Worcestershire sauce
  • ¼ cup hot English mustard
  • ¼ cup honey
  • 2 tsp caraway seeds
  • 2 fennel, thinly sliced (we used a mandolin)
  • 1 cup bread and butter pickles, plus 2 tablespoons of pickling liquid
  • ½ cup loosely packed dill sprigs
  • 10 brioche buns, halved crossways
  • 100g red leicester cheese, thinly sliced
  • 1 cup mayonnaise


Step 1
Preheat oven to 150 degrees C

Step 2
Place pork in a heavy based lidded ovenproof saucepan over high heat. Once pork begins to sizzle, cook, turning every 4 minutes, for 15 minutes or until browned on all sides

Step 3
Meanwhile, combine balsamic, Worcestershire, mustard, honey and caraway seeds in a large bowl

Step 4
Add sealed pork to balsamic mixture and stir to coat. Return to pan along with 1 cup of water

Step 5
Bring to the boil, cover with pork skin (this will render fat onto our pork while it cooks) and a lid and bake for 3 hours or until pork is tender. Remove lid and cook for a further 1 hour, or until pork is golden and sauce has thickened slightly. Discard skin

Step 6
Meanwhile, combine fennel, pickles, pickling liquid and dill in a bowl and set aside

Step 7
Remove pork and rest for 10 minutes. Take 2 tablespoons of the cooking juices and mix with mayonnaise

Step 8
Then use two forks to pull meat and push through the remaining sauce

Step 9
To serve, preheat oven grill to high. Place cheese on the base of the buns and grill both, cut side up for 1 minute, checking every 20 seconds, or until toasted and cheese is melted

Step 10
Top with pork, fennel slaw, mayonnaise and burger bun!

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