Pulled Pork Burger

For the burger

  • 600g pork shoulder joint
  • 8 tablespoons Fuji Fuji
  • 6 burger buns, toasted on one side
  • 50ml apple juice
  • 1 tablespoon garlic salt
  • 2 teaspoons fennel seeds
  • 1 lettuce

For the coleslaw

  • 1 small cabbage
  • 1 red onion
  • 1 large carrot
  • 6 tablespoons mayonnaise

Serving 6 people


  • Preheat oven at 180ºC / 350ºF / gas mark 4
  • In a bowl add and stir together the Fuji Fuji, fennel seeds and garlic salt.
  • Add pork and coat in the spice mixture then leave to marinate for at least an hour, preferably overnight in a fridge.
  • Place the marinated pork in a baking tray, pour in the apple juice, cover with foil and roast for 5 hours. For the last 30 minutes remove the foil cover to reduce the cooking juices. Once cooked, shred the meat using two forks.
  • Whilst the meat is cooking, prepare the coleslaw by finely slicing the cabbage, onion and carrot. Mix in the mayonnaise.
  • Toast the burger buns, then layer each up with the pulled pork, coleslaw and lettuce.
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