This is a hearty burger recipe that holds juicy, tender pork shoulder soused with barbecue sauce and coleslaw, sandwiched between buttery brioche buns. Seasoning the pork and then cooking it in the oven for up to two hours results in its fall-apart texture, perfect for shredding and retaining the flavours of the recipe’s other components.
- 800 g piece trimmed pork shoulder
- 2 tbsps olive oil
- 1 brown onion, chopped
- 4 clove garlic, peeled
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups (500 ml) chicken stock
- 1 cup (250 ml) water
- 4 brioche buns, sliced
- 200 g cabbage, sliced thinly
- 4 trimmed radishes, sliced thinly
- 2 tbsps finely chopped fresh chives
- ¾ cup mayonnaise
- 2 tbsps white wine vinegar
BALSAMIC HONEY BARBECUE SAUCE
- 3 tsps olive oil
- 1 small brown onion, chopped finely
- 2 clove garlic, crushed
- 1 cup (250 ml) balsamic vinegar
- ½ cup tomato sauce
- ¼ cup firmly packed brown sugar
- 2 tbsps honey
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
Preheat oven to 160 C.
Season pork. Heat oil in a large heavy-based saucepan over high heat; cook pork 2 mins each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 mins or until softened. Add stock and the water; bring to the boil. Cover; cook in oven for 2 hrs. Remove the lid; cook a further 1 hr or until pork is tender.
Meanwhile, make cabbage and radish coleslaw. Combine ingredients in a large bowl; season to taste. Refrigerate until ready to serve.
Remove pork from pan, cover with foil; set aside. Strain pan juices into a bowl; reserve 1 cup of the juices.
Make balsamic honey barbecue sauce. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices from pork; bring to the boil. Reduce heat to low; simmer, uncovered, 15 mins, stirring occasionally, or until reduced by half. Season to taste.
Shred pork and stir through barbecue sauce. Sandwich buns with pork and coleslaw.