- 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!
Recipes
Balsamic pulled pork burgers with fennel slaw
Preperation Time
20 mins
Cook Time
4 hours
Recipe Ingredients
- 1.8kg 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 (found at good supermarkets)
- ½ cup loosely packed dill sprigs
- 10 brioche buns, halved crossways
- 100g red leicester cheese, thinly sliced
- 1 cup mayonnaise
Serves
Serves 10
