Pulled pork and coleslaw burgers with chipotle mayo

Name: Pulled pork and coleslaw burgers with chipotle mayo
Cook time: 2 h 30 min
Yield: 10-12
Cuisine: Contemporary
Ingredients: 2kg pork shoulder, bone in; 1/2 tbsp mustard powder; 1 tbsp cumin powder; 1 tbsp coriander powder; 1 tbsp brown sugar; sea salt and freshly ground pepper; 4 tbsp vegetable oil; 1 brown onion, roughly chopped; 4 cloves garlic, chopped; 1 cup lager; 2 cups chicken stock, approximately; fresh milk buns, to serve (from Brasserie Bread in Sydney and Melbourne)

Neil Perry

February 2, 2016

Pulled pork and coleslaw burgers with chipotle mayonnaise.William Meppem

Time:2 hours +Serves:10-12

The smokiness of chipotle helps make these burgers far from ordinary. You can substitute the pulled pork for slow-cooked lamb. I also like the coleslaw and mayo with a fried, crumbed chicken breast on a crisp bun.

Ingredients

2kg pork shoulder, bone in
1/2 tbsp mustard powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp brown sugar
sea salt and freshly ground pepper
4 tbsp vegetable oil
1 brown onion, roughly chopped
4 cloves garlic, chopped
1 cup lager
2 cups chicken stock, approximately
fresh milk buns, to serve (from Brasserie Bread in Sydney and Melbourne)

For the coleslaw

½ small head (or ¼ large) white cabbage, shredded
½ small head (or ¼ large) red cabbage, shredded
2 large carrots, shredded
1 tsp celery seeds
1 tbsp wholegrain mustard
¼ cup apple cider vinegar
1 tbsp honey
¼ cup grapeseed oil

For the mayonnaise

1 cup mayonnaise
2 tbsp lime juice
chipotle powder, to taste

Method

Step 1
Remove skin from pork and trim off any excess fat. Combine the mustard, cumin, coriander, brown sugar, ½ tbsp salt and 1 tsp pepper. Rub the mix onto the pork, covering all areas. Allow to sit for 30 minutes.
Step 2
Preheat oven to 150°C.
Step 3
Heat the oil in a large Dutch oven over medium heat until almost smoking. Add pork and brown on all sides, 5 to 6 minutes total. Set aside.
Step 4
Add onion, garlic and a pinch of salt. Fry for 3-4 minutes, stirring constantly, until beginning to brown, then add lager. Scrape bottom to release any stuck bits and simmer for a minute.
Step 5
Add stock and place pork back into pot. Bring to a simmer, cover with a lid, then transfer to the oven.
Step 6
Cook, turning the pork every hour, until it is tender, about 3½-4 hours.
Step 7
For the coleslaw, combine the cabbage, carrot and celery seeds. Whisk together remaining ingredients, check seasoning, then gradually add the dressing to the vegetables.
Step 8
For the mayo, combine ingredients, adding chipotle powder to taste.
Step 9
Serve the pork at the table with mayonnaise, coleslaw and fresh milk buns, for everyone to make their own burgers.