Chipotle Pulled Pork Burgers with Coleslaw

Ingredients

2 Tbs vegetable oil
1.5 kg boneless free-range or organic pork shoulder roast
1 red onion, thinly sliced
1 carrot, peeled and finely chopped
2 celery sticks, thinly sliced
2 garlic cloves, crushed
1 Tbs caraway seeds
1 Tbs ground cumin
40 g packet chipotle and roasted garlic dry marinade
4 cups (1 L) salt-reduced chicken stock
1/4 red cabbage, shredded
1 cup coriander sprigs
80mL soy sesame dressing
6 brioche burger buns

Method

Heat the oil in a large frying pan over medium-high heat. Add the pork and cook, turning, for 5 minutes or until browned. Transfer to a plate.

Add the onion, carrot and celery to the pan. Cook, stirring, for 2 minutes or until just tender. Add the garlic, caraway seeds and cumin. Cook, stirring, for 30 seconds or until aromatic. Stir in the dry marinade.

Place the pork in a slow cooker. Add onion mixture, stock and 2 cups (500mL) water. Cover and cook, turning occasionally, for 6 hours on high (or 8 hours on low) or until the pork is very tender. Transfer pork to a plate and use 2 forks to shred. Return to slow cooker and toss to coat in the sauce. Season.

Meanwhile, place the combined cabbage, coriander and dressing in a large bowl and toss to combine.

Divide the bun bases among serving plates. Top with slaw and pork mixture. Top with bun tops to serve.

Credits: Coles

Photo Credits: Coles