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 10

  1. Preheat oven to 150 degrees C
  2. 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
  3. Meanwhile, combine balsamic, Worcestershire, mustard, honey and caraway seeds in a large bowl
  4. Add sealed pork to balsamic mixture and stir to coat. Return to pan along with 1 cup of water
  5. 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
  6. Meanwhile, combine fennel, pickles, pickling liquid and dill in a bowl and set aside
  7. Remove pork and rest for 10 minutes. Take 2 tablespoons of the cooking juices and mix with mayonnaise
  8. Then use two forks to pull meat and push through the remaining sauce
  9. 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
  10. Top with pork, fennel slaw, mayonnaise and burger bun!