Barbecue pulled pork burgers with slaw & carrot chips

Prep Time: 10

Cook Time: 25

Total Time: 30

Servings people

Appliance/Function:

Preheat oven to 220 °C or 200 °C fan bake. Bring a large pot of salted hot tap water to a boil for the pork. Line an oven tray with baking paper.

Peel and mince 4 cloves garlic. Peel and slice 4 carrots into chips and toss on the prepared oven tray with half the garlic and 1 tbsp olive oil. Season with salt and pepper and roast on the upper oven rack for 20-25 minutes, until golden and tender. Turn once during cooking.

Place 600 g pork rump steak in the pot of boiling water, place the lid on, and bring it back up to a boil. IMMEDIATELY remove the pot from heat and set aside for 20 minutes. Then remove from pot and set aside to cool slightly.

Slice the 2 oranges in half. Heat the 1 tbsp olive oil in a medium-sized pot on medium heat. Cook the remaining garlic until fragrant, 1 minute. Then add ¼ cup tomato sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 2 tbsp maple syrup and squeeze in the orange juice and cook until slightly thickened, 1-2 minutes. Once the pork is cooled, shred using two forks or clean hands, then add it to the sauce, stirring to combine and then remove from heat and set aside.

Slice the 4 burger buns in half and put them on a separate oven tray to the carrots, cut side up, at the top of the oven and bake for 4 minutes or until lightly toasted.

Then spread the bun bases with ¼ cup mayonnaise. Add some of the slaw mix, then top with the barbecue pulled pork then sandwich with the bun tops.

Divide the barbecue-pulled pork burgers between plates. Serve with carrot chips, remaining slaw mix and your favourite sauce on the side.