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Pulled Pork Burgers with Grilled Pineapple & Avocado Slaw
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Pulled Pork Burgers with Grilled Pineapple & Avocado Slaw
Adapted from The Hungry Cook NZ 
Serves 4, with extra pulled pork to freeze for another time. Or increase the slaw and burgers to serve more people! 
Recipe for the brioche burger buns can be found here.
Author: Claudia Brick
Ingredients
4 x brioche burger buns - recipe link in notes above (make in the afternoon prior) or store-bought
Smoky Pulled Pork
  • 1.25 kg pork shoulder , boneless if possible.
  • 3 tablespoons olive oil
  • 6 teaspoons ground cumin
  • 3 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 tablespoons brown sugar
  • 3 cloves garlic , minced
  • 3 tablespoons chipotle hot sauce
  • 2 tablespoons apple cider vinegar
  • 345 ml apple cider (1 x bottle)
  • 1 cup chicken stock
  • salt and pepper
Avocado and Grilled Pineapple Slaw
  • 1/2 x pineapple , cut into rings
  • 1 tbsp olive oil
  • 1 tbsp white sugar
  • 1/4 red cabbage / 2 cups , finely sliced
  • 1/2 red onion
  • 3/4 cup fresh coriander , roughly chopped
  • 1 avocado , diced
  • zest + juice of 1 lime
  • salt and pepper
Chipotle Aioli
  • 1/2 cup aioli
  • 1-2 tablespoons chipotle hot sauce , or to taste
Instructions
Smoky Pulled Pork
  1. Preheat the oven to 200°C.
  2. Remove the skin from the pork shoulder (at most butchers this is already done for you, or you can ask). Combine 2 tablespoons of the olive oil with the cumin, paprika and oregano in a small container. Rub spice mix over all sides of the pork.
  3. Heat the third tablespoon of olive oil in a heavy based casserole pot over a medium heat. Add the pork and sear on all sides until just brown, adding a little more oil if it starts to stick. Add the chipotle sauce, brown sugar, minced garlic, apple cider, vinegar and chicken stock. Bring to the boil.
  4. Place the casserole dish in the oven for 20 minutes at 200°C. Remove from the oven and baste the meat. If the liquid level is no longer covering at least 1/3 of the meat, add a little water.
  5. Reduce the heat to 160°C and place the lid on the casserole dish. Continue to cook for 3 hours, until the meat is tender and falling apart. Baste every 45 minutes or so with the juices. This cooking time will differ depending on the size of your pork, and whether it is on the bone or not. Mine was 1.2kg and boneless, and took 2.5-3 hours.
  6. Remove from the oven.
  7. Remove the pork from the pot and gently shred with 2 forks, discarding any excess fat. Meanwhile, if you feel you have a lot of liquid left, gently simmer the juices to reduce. Return the pork to the pot and combine with the cooking liquid. Set aside.
Slaw
  1. Heat a frypan over medium heat with a tablespoon of olive oil. Sprinkle the sugar over each side of the pineapple rings. Fry for a few minutes on each side until golden brown.
  2. Remove and cut into chunks, discarding the tough inner circle.
  3. Add cabbage, red onion, coriander, lime zest and juice, diced avocado and grilled pineapple to a large bowl. Toss to combine.
  4. Combine the aioli and hot sauce to make a chipotle aioli.
To Serve
  1. Slice the brioche burger buns in half and toast.
  2. Stack up the burgers with chipotle mayo, pulled pork and avocado & pineapple slaw.