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Pulled Pork Burger with Leerdammer Cheese

Ingredients:

1.6-2kg rolled joint of pork shoulder
2 tsp smoked paprika, 1 tsp mustard powder
1 tbsp wholegrain mustard
Salt and freshly ground black pepper
4 tbsp HP BBQ sauce, 4 tbsp tomato puree
2 tbsp muscovado sugar
1 tbsp cider or wine vinegar
6 brioche rolls
Coleslaw, to serve
6 slices Leerdammer Toastie & Burger slices
  • Serves: 6

Method:

  1. Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2.

  1. Mix together the paprika, mustard powder and wholegrain
    mustard with 2 tbsp water and 1 tsp of salt and black
    pepper. Rub over the pork, then place it into a roasting
    tin, adding 400ml water. Cover with foil and slow-roast
    for 4½-5 hours. Prepare ahead up to this point 1-2 days
    before needed. Keep covered and refrigerated.
  2. Preheat the barbecue. Mix together the HP BBQ sauce
    with tomato puree, sugar and vinegar. Brush over the
    meat. Barbecue the pork for two minutes on all sides
    until nicely browned. Alternatively, roast for 20-30
    minutes at 200°C, fan oven 180°C, Gas Mark 6.
  3. To serve, use two forks to pull the tender meat into
    nice chunky pieces.
  4. Lightly barbecue or toast the rolls, pop in coleslaw
    and fill with the pork. Top each one with a slice of
    Leerdammer Toastie & Burger.
  5. On the side: For the coleslaw, finely slice 200g white
    cabbage and mix in 1 grated carrot and two finely
    chopped spring onions. Toss everything together in a 3-4
    tbsp natural yogurt or mayonnaise. Just before serving,
    grate in an eating apple and add a squeeze of lemon juice.
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