Brioche burger buns, sticky & smoky pulled pork, and a fresh, crunchy lime & coriander slaw. Jump to Recipe
Studying and me do not go well together. I’ve got 2 weeks to go until the biggest exams so far in my degree, and case in point – I spent parts of my weekend making a tahini chocolate-chunk banana bread, seeing The Girl on the Train, going out for dinner, staying up late reading books that I couldn’t put down (and probably shouldn’t have started in the first place), researching an upcoming overseas trip, and generally avoiding any prolonged period at my desk at all costs. And writing this blog post today. Just in the last 24 hours, however, I’ve started to notice that little creep of anxiety, that subtle stomach twist when I think about all the topics and information I need to cover before those exams hit. It’s probably a good thing – nerves as motivation always works for me. The competitive streak comes out, let’s say.
All this time at home does mean more time for slow-cooked food, especially since Melbourne’s winter days seem to be hanging around long than usual. This beef cheek ragu was my favourite so far, all rich and intensely saucy, but we also loved Food52’s genius pork ragu last week, coating thick strands of parpadelle. And to be most impressive – this middle-eastern harissa lamb salad is something I could eat again and again. These pulled pork burgers with pineapple & avocado slaw are a close second. It’s an act of transformation: turning a cheap, tough and chewy piece of meat into a supple, tender, almost falling-apart roast. A form of chemistry, with enough heat and time to denature the collagen fibres of connective tissue into threads of silky gelatin. That’s why these cuts work best: maximum muscle and therefore collagen in the strong, working areas of cheek and shoulder – the same goes for brisket and short ribs.
Although it’s science, these transformations that occur when we cook are part of why I love it: that feeling of watching solid sugar gently melt into a golden, boiling syrup to form a caramel; of pulling a cake out of the oven, risen and set; whipping transparent egg whites into a thick, inflated, and pure white meringue; watching yeast transform bread dough into something alive and growing; seeing profiteroles puff up in the oven like a balloon being blown up, as if they might just take off. There’s something new every time, and something to learn from each.
In this slow cooked pulled pork, a caramelised crust develops on the top surface through initial searing and leaving the lid off for the first 20 minutes in the oven, while the cumin, paprika, oregano and hot sauce with apple cider add a rich, spicy smokiness to the finished product. It contrasts with the fresh crunch of slaw, dotted with chunks of sweet grilled pineapple and creamy avocado. Dressed with lime and coriander, of course – if you’re not a coriander person, I’m not sure we can be friends (is it really genetic, guys?!). Hot chipotle aioli binds it all together and takes it over into burger heaven. And don’t miss the brioche burger buns, if you have time – they’re the sort that will make you vow never to buy burger buns again (until it’s a weeknight and you realise you don’t have time for that, of course!).
It’s a hands on, messy deal, all sticky pork and dripping aioli – but that’s how burgers are meant to be eaten.
Cooks notes:
- My brioche burger bun recipe can be found here, or you can buy them. They need to be started a couple of hours before.
- This amount of pulled pork makes enough for 8-10 burgers. You can either freeze half for another time, or increase the slaw to serve more people (the current slaw recipe makes about 4 burgers)
- 1.25 kg pork shoulder , boneless if possible.
- 3 tablespoons olive oil
- 6 teaspoons ground cumin
- 3 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 tablespoons brown sugar
- 3 cloves garlic , minced
- 3 tablespoons chipotle hot sauce
- 2 tablespoons apple cider vinegar
- 345 ml apple cider (1 x bottle)
- 1 cup chicken stock
- salt and pepper
- 1/2 x pineapple , cut into rings
- 1 tbsp olive oil
- 1 tbsp white sugar
- 1/4 red cabbage / 2 cups , finely sliced
- 1/2 red onion
- 3/4 cup fresh coriander , roughly chopped
- 1 avocado , diced
- zest + juice of 1 lime
- salt and pepper
- 1/2 cup aioli
- 1-2 tablespoons chipotle hot sauce , or to taste
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Preheat the oven to 200°C.
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Remove the skin from the pork shoulder (at most butchers this is already done for you, or you can ask). Combine 2 tablespoons of the olive oil with the cumin, paprika and oregano in a small container. Rub spice mix over all sides of the pork.
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Heat the third tablespoon of olive oil in a heavy based casserole pot over a medium heat. Add the pork and sear on all sides until just brown, adding a little more oil if it starts to stick. Add the chipotle sauce, brown sugar, minced garlic, apple cider, vinegar and chicken stock. Bring to the boil.
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Place the casserole dish in the oven for 20 minutes at 200°C. Remove from the oven and baste the meat. If the liquid level is no longer covering at least 1/3 of the meat, add a little water.
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Reduce the heat to 160°C and place the lid on the casserole dish. Continue to cook for 3 hours, until the meat is tender and falling apart. Baste every 45 minutes or so with the juices. This cooking time will differ depending on the size of your pork, and whether it is on the bone or not. Mine was 1.2kg and boneless, and took 2.5-3 hours.
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Remove from the oven.
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Remove the pork from the pot and gently shred with 2 forks, discarding any excess fat. Meanwhile, if you feel you have a lot of liquid left, gently simmer the juices to reduce. Return the pork to the pot and combine with the cooking liquid. Set aside.
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Heat a frypan over medium heat with a tablespoon of olive oil. Sprinkle the sugar over each side of the pineapple rings. Fry for a few minutes on each side until golden brown.
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Remove and cut into chunks, discarding the tough inner circle.
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Add cabbage, red onion, coriander, lime zest and juice, diced avocado and grilled pineapple to a large bowl. Toss to combine.
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Combine the aioli and hot sauce to make a chipotle aioli.
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Slice the brioche burger buns in half and toast.
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Stack up the burgers with chipotle mayo, pulled pork and avocado & pineapple slaw.
I am so glad the cold snap is has lasted long enough to get this in before summer gets underway. I’m so excited about this recipe! Not least because my husband has Crohn’s disease and can’t have canned tomatoes, and that makes it almost impossible for us to slow cook anymore. Tomorrow’s dinner = sorted.
Thanks Fiona! I hope it works out for you – and yes, there aren’t many slow cooked recipes out there that don’t involve tomatoes! Must be so tough with your husband having Crohn’s. Would love to know what you think.
Yummmmmmmm! This is one of our faves too – pork sliders on home made buns with a slaw! That pineapple and avo one looks amazing though – defs going to have to give it a go!
Ps I’m a coriander hater. I’ll just back away slowly 😉
hahahahahah how?! It’s so good!! Does it taste like soap to you? lol
I really want to try more of a bbq pulled pork with a green apple slaw next. Hope you’re having a good week! xx
This is so beautiful! I love the sound of the pineapple avocado slaw and the pulled pork looks to die for. I hate that Melbourne’s winter has been lingering around for the past few days… Could definitely use a lot more sunny days! All the best of luck for your exams, I have the exact same problem: I end up reading novels (procrastireading) or just doing anything to avoid studying for uni exams >.<
Thank you!! I know, I feel like it’s usually really warm by this time of year – apparently not this time! I guess it makes it a little easier to study than if it was beautiful and sunny though (that’s what I’ll keep telling myself, anyway!). Oh I pick up new books too -it’s a bad habit! x
good luck with studying! i completely sympathize, especially as someone who loses motivation the closer that midterms get. these burgers sound cozy and refreshing, which is perfect since i feel like pulled pork can get a bit heavy sometimes.
haha thanks Heather!! I need good food to look forward to every day as a bit of motivation. And yes, I love that the avocado and pineapple adds a bit of freshness to the burgers. Hope you’re well! xx
This burger looks so yummy. healthy elements, also very good color. As I love burger so I want to try this one. Thanks for sharing.
Thanks!
Total perfection in a burger! We just made some pulled pork for lunches this week- it’s such a versatile thing to have in the fridge and so ridiculously easy/delicious. So keen to try these burgers next time though. Love the grilled pineapple addition and the fact that you always make your own brioche buns – it’s just next level!
Oh I’m envious of your lunch prep!! That sounds awesome, and you could add it to practically anything. Hope you haven’t come back to earth too hard after your honeymoon – I loved seeing all of your photos! Thanks Hannah xx
Procrastination was how I got all my work done (if that makes any sense at all). But I hated myself for working like that. Good luck studying and these look amazingly good.
It makes complete sense – I’m the same sometimes, and it isn’t a fun way to work! Thanks Meg, hope you’re having a good week x
Procrastination is good for the soul. I think you need the extra pressure on yourself sometimes and you perform better (although i dont know how true that is for med exams haha)
Love the colours in these shots! A pineapple and avo slaw seems like the most perfect accompaniment. Nom x
Haha seriously….who can hate coriander/cilantro???
ha! i have similar sentiments about coriander! just don’t understand those that don’t love it. it’s a staple in my house and in so many recipes. and this pork. i mean, this pork!! i want it all…the tender pork, sweet, tangy slaw and spicy aioli! now this is a keeper.
Delicious! Thank you for another fresh, tasty recipe. I’ve also been browsing through all the recipes and realise how many I have tried. Look forward to the ongoing inspiration.
Thanks Kimberley, so glad to hear you enjoyed it. Messages like this make my day!
Hi, is there a way I could adapt the recipe to cook the pork in a slow cooker?
Hi Kat! You absolutely could. I would sear the pork as per instructions, but then rather than putting everything in the casserole dish in the oven, put all the ingredients into the slow cooker for 6-8 hours until it’s falling apart. You might end up with a bit more liquid as I don’t think it would reduce as much as it would in the oven, so if that was the case you could take out the pork while you prep the burgers and reduce the sauce in a small pot, then stir the pork through. Hope that makes sense and would love to hear how it goes!