Pulled Pork with Jazz Apple & Kimchi Slider Burger
  • PREP TIME: 15 minutes
  • COOK TIME: 3 hours
  • SERVES: 15 sliders

Ingredients

  • 2 tbsp olive oil
  • 2 kg pork shoulder deboned
  • 2 celery sticks roughly chopped
  • 1 small red onion roughly chopped
  • 3 garlic cloves crushed & still in skin
  • 750 ml vegetable stock (3 cups)
  • 2 tsp chili paste
  • 1 lemon thickly sliced
  • 3 Jazz apples grated
  • 50 g Kimchi* thinly sliced
  • whole egg mayonnaise
  • 15 small bread rolls
  • salt to taste

Method

  1. Preheat the oven to 150°C.
  2. Place an ovenproof dish over a medium heat on the stove and add oil.
  3. Sprinkle salt over the pork shoulder.
  4. Add the pork shoulder to the dish and brown it all over, approximately 5 mins. Remove from dish.
  5. Add the celery, carrot, onion and garlic to the dish and sauté until softened and fragrant.
  6. Add the chilli sauce/paste and quickly fry for 5 – 10 seconds.
  7. Add the lemon slices and return the pork shoulder to the dish, on top of lemon slices.
  8. Pour the vegetable stock over and cover the dish with a lid.
  9. Place in the oven and cook for 3 – 3.5hrs or, until the pork falls apart.
  10. Remove from the oven and allow to rest for 10 – 15 mins. Shred pork and set aside.
  11. Brush the tops of the bread rolls with melted butter.
  12. Place in the oven until heated through. Approximately 5- 6 mins.
  13. To make the apple and kimchi, place the apple and kimchi in a bowl and stir to combine.
  14. To serve, cut the rolls in half, spread with mayonnaise then top with the shredded pork and the apple and kimchi mixture. Place the top of the roll back on.
  15. *NOTE: Kimchi is a traditional fermented Korean side dish made of vegetables using a variety of seasonings including chili.

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