Pulled Pork Burgers

Ingredients

PULLED PORK

• 1300g Pork shoulder, boneless

• 2tbsp Brown sugar

• 1tbsp Garlic powder

• 1tbsp Cumin, ground

• 1tbsp Paprika, ground

• 2tsp Salt

• 1tsp Pepper, black

• 1 1/4 cups, divided, Barker’s Professional Spiced Apricot Sauce

BURGERS

• 6 Brioche Burger Bun

• 6 slices Swiss Cheese

• 300 Colourful slaw, pre-packed (undressed, or lightly dressed)

• 2 handfuls Fresh coriander

• 6tbsp Aioli

• Barker’s Professional Mango & Peach Chutney

• Barker’s Professional American Burger Relish

Method

PULLED PORK

1. Remove any skin from the pork, leaving a thin layer of fat on (use the skin to make crackling if you like - makes a delicious addition to the burgers!).

2. Combine sugar, garlic powder, cumin, paprika, salt and pepper in a small bowl. Rub all over the pork. Place in slow cooker. Pour 3/4 cup Barker’s Professional Spiced Apricot Sauce over the top and place the lid on.

3. Cook for 8-10 hours on low, or 5-6 hours on high, until pork is tender enough to shred.

4. Remove pork onto a plate. Discard about two thirds of the liquid remaining in the slow cooker. Use two forks to shred the pork. Return to the slow cooker.

5. Add the remaining 1/2 cup Barker’s Professional Spiced Apricot Sauce. Toss to combine. Keep pulled pork warm in the slow cooker on low until ready to serve.

BURGERS

1. Toast burger bun halves on the barbecue (or in a frying pan or oven). Top with cheese, pork, slaw, coriander, aioli and chutney or relish. Sandwich together and serve immediately.

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