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Pulled pork burger with a pineapple and jalapeno glaze and red cabbage slaw (Makes 20)

pork

 

PK590Z Pulled Pork 10x500g Case 100g per portion | 4 X 500g
MS504 Barbeque Sauce 2 Ltr | 220ml
BR750Z Gourmet Glazed Bun 48x75g Case | 20
VW116 Cabbage Red Each 600g | (1/2)
VW119 Carrots Medium 10kg Case | 500g
T822 Dried Cranberries Sweetened 1kg | 90g
FW179 Lemons 100 Per Case | 3
VR101 Balsamic Vinegar 6yrs 5 Ltr Tub | 30mls
OL102 Extra Virgin Olive Oil 5 Ltr Tub | 100ml
HB108 Fresh Herb – Dill 100g Pack | 5g
HB106 Fresh Herb – Coriander 100g | 5g

 


Method

1. Place the pulled pork bag into a pot of boiling water and simmer until hot through

To make the slaw:
2. Grate the cabbage and carrot and mix thoroughly in a bowl with the cranberries and chopped dill and coriander.

3. Place the zest and juice of the lemons into a large mixing bowl. Add the olive oil and balsamic vinegar and whisk thoroughly. Pour over the cabbage and carrot and mix well.

4. To assemble, toast the glazed bun and top with some of the warm pulled pork mix. Add the slaw to the pork and top with the remaining toasted bun and a little BBQ sauce.