Balsamic Pulled Pork Burgers with Fennel Slaw
Ingredients
- 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
Method
Preheat oven to 150 degrees C
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
Meanwhile, combine balsamic, Worcestershire, mustard, honey and caraway seeds in a large bowl
Add sealed pork to balsamic mixture and stir to coat. Return to pan along with 1 cup of water
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
Meanwhile, combine fennel, pickles, pickling liquid and dill in a bowl and set aside
Remove pork and rest for 10 minutes. Take 2 tablespoons of the cooking juices and mix with mayonnaise
Then use two forks to pull meat and push through the remaining sauce
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
Top with pork, fennel slaw, mayonnaise and burger bun!
Recipe courtesy of Australian Pork Limited.
