BBQ Pulled Pork 'Burgers' in Brioche Buns

Name: BBQ Pulled Pork 'Burgers' in Brioche Buns
Yield: 8 servings
Cuisine: British
Ingredients: 1.2 kg Boneless pork shoulder; 1 packet Schwarz Slow Cooker Pulled Pork Spice Mix; 140 g Tomato ketchup; 5 tbsp Dry cider; 4 tbsp Sweet and smokey BBQ sauce (plus extra to serve); 8 Brioche buns; 1 tub Coleslaw; 1 Carrot; 1/2 Courgette; 1 tsp Sesame oil; 1/2 tsp Ground black pepper; 2 tsp Lemon juice; 6-8 Smoked cheese slices (eg Applewood); Squeeze mayo (optional)

Jamie @cook_6808547

BBQ Pulled Pork 'Burgers' in Brioche Buns

Ingredients

8 servings

1.2 kgBoneless pork shoulder
1 packetSchwarz Slow Cooker Pulled Pork Spice Mix
140 gTomato ketchup
5 tbspDry cider
4 tbspSweet and smokey BBQ sauce (plus extra to serve)
8Brioche buns
1 tubColeslaw
1Carrot
1/2Courgette
1 tspSesame oil
1/2 tspGround black pepper
2 tspLemon juice
6-8Smoked cheese slices (eg Applewood)
Squeezemayo (optional)

Cooking Instructions

1

Place the pork joint into a large casserole dish with a lid.
2

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.
3

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.
4

Baste the meat every 1-1.5 hours to prevent it from drying out and top up with a few more tablespoons of cider.
5

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.
6

Slice the Brioche buns in half and place the base on a panini press or grill for about 5 mins on each side.
7

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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