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Ingredients

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Pulled Pork Patty:

  • Pork, neck w/o bones(rindless – allow 125 g slow-cooked, shredded pork per portion) 1 kg
  • Olive oil 25 ml
  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    8 g
    Added to cart: Robertsons Barbecue Spice
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Paprika
    Robertsons Paprika
    5 g
    Added to cart: Robertsons Paprika
  • KNORR Sweet Chilli Sauce
    KNORR Sweet Chilli Sauce
    50 ml
    Added to cart: KNORR Sweet Chilli Sauce
  • Water 300 ml
  • Knorr Jus
    Knorr Jus
    20 g
    Added to cart: Knorr Jus
  • Onion (chopped, fried) 100 g

To Make the Dressing:

  • Cabbage, white(thinly shredded) 50 g
  • Cabbage, Red(thinly shredded) 50 g
  • Cooking apple(grated) 1 pc
  • Sultana raisinsdried seedless 25 g
  • Hellmann's Original Mayonnaise 3.57kg
    Hellmann's Original Mayonnaise 3.57kg
    60 g
    Added to cart: Hellmann's Original Mayonnaise 3.57kg
  • Burger buns4 no

To Assemble the Burger:

  • Parsley, fresh, choppedflat leaf for garnishing 22 g

Preparation

  1. Pulled Pork Patty:

    • Mix together the rub ingredients for the slow-cooked pork, oil, Robertsons Barbecue Spice, Robertsons Veggie Seasoning, Robertsons Paprika and Knorr Sweet Chilli Sauce, and rub over the pork. Place in a roasting dish and pour in 300 ml of water. Cover tightly with foil and roast in a preheated oven for 3 hoursat 160°C.
    • Once the pork has cooked, remove and pouroff the remaining liquid, Skim off any excess fat and bring 100ml of the liquid to the boil. Add the Knorr Jus, whisk and simmer for about 6 – 10 minutes to reduce. Shred the pork while warm.
    • Sauté the sliced onion until soft and caramelised.
    • In a bowl, mix the caramelised onion and 500 g of the cooked shredded pork, and add the reduced jus glaze to bind the mixture.
    • While the pork is roasting, prepare the coleslaw
  2. To Make the Dressing:

    • In a bowl, mix together the shredded white and red cabbage, carrot, apple and sultanas, and bind with the Hellmann’s Original Mayonnaise.
    • Slice the 4 burger buns open and lightly toast.
    • Divide the shredded pork into 4 portions and shape into burger patties, then lightly fry in a pan.
  3. To Assemble the Burger:

    • Place the pulled pork on the base of the burger with the coleslaw.
    • Garnish with flat-leaf parsley.

Ingredients

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Preparation