Introduction
Feel like pigging out mid-week? Get a load of this colourful pulled pork roll with a powerful protein punch! Made on our nutritional superstar the Cape Seed Roll, this pulled pork burger recipe is the perfect mid-week treat. The pulled pork will melt in your mouth, while the Japanese pumpkin and slaw add sweetness, colour, and a juicy crunch. Make it for yourself or spoil your guests on burger night. You’ll never look for another pork burger recipe again!
Ingredients
Burgers
Slaw
Method
Burgers
Preheat the oven to 220°C
Score the pork skin 1cm deep and drizzle the olive oil over the pork. Season generously with salt, pepper and paprika rubbing the flavours into the skin
Place the pork in a roasting tray and place in the oven immediately lowering the temperature to 160°C. Cook for 4 hours, basting occasionally with the juices in the tray
After 4 hours reduce the temperature to 150°C for another 2 hours or until you can pull the meat apart very easily
Remove the crackling and fat as you pull all the pork apart
Cut the pumpkin into bite-size pieces and lay flat on baking paper on an oven tray. Drizzle with olive oil and sprinkles with salt and pepper. Bake in the oven for 30mins or until soft at 180°C
Slaw
Finely slice the cabbage. This can be done using a food processor
Chop mint leaves and coriander. Add these to a bowl with cabbage and season with salt and pepper. Add the mayonnaise, a drizzle of olive oil and red wine vinegar
Mix the slaw with the pulled pork and add everything to the Cape Seed Roll
