Pulled Pork Burger with Coleslaw

A mouthwatering burger featuring tender, slow-cooked pulled pork slathered in barbecue sauce, topped with crunchy coleslaw, all served on a soft toasted bun. A perfect balance of smoky, sweet, and tangy flavors.

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Ingredients:

For the Pulled Pork:

• 1 kg pork shoulder (boneless)

• 1 onion, sliced

• 2 garlic cloves, minced

• 200ml barbecue sauce (plus extra for serving)

• 1 tbsp apple cider vinegar

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• Salt and pepper to taste

For the Coleslaw:

• 300g green cabbage, finely shredded

• 100g carrots, grated

• 80ml mayonnaise

• 1 tbsp apple cider vinegar

• 1 tsp sugar

• Salt and pepper to taste

For Serving:

• 4 burger buns

• Butter (optional, for toasting buns)

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Instructions:

1. Cook the Pulled Pork
   Place the pork shoulder in a slow cooker or heavy pot. Add sliced onion, garlic, barbecue sauce, vinegar, brown sugar, paprika, salt, and pepper. Cook on low for 8 hours (or in the oven at 150°C/300°F for 3–4 hours) until fork-tender.
2. Shred the Pork
   Remove pork from the pot and shred using two forks. Return to the sauce and mix to coat. Keep warm.
3. Make the Coleslaw
   In a large bowl, mix mayonnaise, vinegar, sugar, salt, and pepper. Add cabbage and carrots. Toss to combine and refrigerate until serving.
4. Toast the Buns
   Lightly butter and toast the burger buns in a skillet or under a broiler until golden.
5. Assemble the Burgers
   Place a generous serving of pulled pork on the bottom half of each bun. Top with a scoop of coleslaw and the top bun. Add extra barbecue sauce if desired.
6. Serve
   Serve hot with chips, sweet potato fries, or pickles on the side.

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Nutrition (per serving):

• Calories: 690 kcal

• Carbohydrates: 45 g

• Fat: 34 g

• Protein: 44 g