Pulled pork and coleslaw burgers
In the video connected with this recipe you will see me cooking a pork leg section. Not the right cut of meat for a ‘pulled’ style meat. The shoulder is better suited to the slow cook and pulled meat.
Slow cooking meat really makes the cheaper, tougher cuts super tender and really tasty. Cooking over the fire can give a great smokey flavour as well. If making a coleslaw is too much effort, buying something from the shop also works!
- Shoulder section of pork
- 1 large orange
- 2 medium size onions
- 3/4 cup orange juice
- 1 teaspoon cornflour
- 1/2 cabbage head
- 2 carrots
- 1 red onion
- 1 green caps
- 3 small radishes
- Preheat oven to 150c.
- Slice orange and onion into thick slices and lay on the base of a baking dish. Pour juice in as well.
- Place pork on top of the slices. Slice extra strips into the pork skin and add salt to the skin.
- Cover with baking paper and then foil to create a lid.
- Cook for 4-5 hrs.
- Remove covering and cook on full heat for 30 mins.
- Slice skin off and if you want really good crackling put it under the grill to finish it off the crackling.
- Remove meat from pan and mix cornflour with water and add to pan. Place pan on stove and bring to the boil till the mix thickens.
- Pull meat apart.
- Finely slice vegetables for the coleslaw.
- Place in a bowl enough dry mix for what you need that meal.
- Mix coleslaw dressing to make it not too wet.
- Place sauce on the base of the bun.
- Then meat and coleslaw to top it off.
The Fathering Channel
Cooking with Cameron
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