Pulled Pork Burger

Pulled Pork Burger


  • 1 t Black pepper corns
  • 1 t Coriander seeds
  • ½ t Mixed herbs
  • 2 t Sea salt
  • Half of onion roughly chopped
  • 2 garlic cloves roughly chopped
  • Handful of fresh sage leaves
  • 1 Lemon’s juice
  • 4 tbl Olive Oil


  • 1 MALU Pork Shoulder

Barbecue sauce:

  • 2 tbl Barbecue sauce
  • 1 tbl Tomato ketchup
  • 2 t Soya sauce
  • 2 tbl Sweet chilli sauce
  • 1 tbl Honey
  • ½ t Worcestershire sauce
  • ½ t Mixed spice
  • Salt and Black pepper to taste


Crush the black pepper, coriander, mixed herbs and sea salt using a pestle and mortar till fine powder and set aside.

Place the onion, garlic, sage leaves, lemon juice and oil in a blender and add ground spices.

Blitz till paste like consistency achieved.

Rub marinade into MALU pork shoulder and marinade for at least 3 till 12 hours in fridge.

Place on grill in an oven tray, with water in the oven tray and wrap tightly with foil.

Place in oven and roast at 160˚C for a minimum of 8 hours.

Place all the barbecue sauce ingredients in a mixing bowl and whisk together.

Once pork shoulder cooked, cut into slices and using two forks pull slices apart to shred pork.

Caramelize some julienne cut onions, place in a mixing bowl and add some pulled pork and a teaspoon of the barbecue sauce.

Lightly toast bun, top with lettuce, thinly cut tomato, sliced red onion, jalapeno, barbecue sauce and pulled pork.

Secure top of slider with a kebab consisting of pickle onion, peppadew and gherkin.

Garnish with tempura onions, glass noodles and shredded spring onion.