Pulled Pork Burger
Feel like pigging out mid-week? Get a load of this colourful pulled pork roll with a powerful protein punch!
10 Bakers Delight Cape Seed Rolls
2500g pork shoulder or rump
1/2 Japanese pumpkin
6 tbsp olive oil
Salt and pepper, to season
2 tsp smoked paprika
1/4 cup fresh mint
1/4 cup fresh coriander
3 tbsp red wine vinegar
¼ red cabbage
2 tbsp mayonnaise
½ cup olive oil
¼ cup red wine vinegar (optional)
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
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 roll
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