Pulled pork burger A healthy take on a pub classic! These pulled pork burgers are fresh, tasty and a hit with the kids. Main Print this recipe Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 15 Minutes PrepTo cook: 1 Hour 40 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1525kJProtein: 26.0gFat (total): 10.7g- Saturated Fat : 2.5gCarbohydrate (total): 35.7gFibre: 11.0gSodium: 356mg Ingredients 1 brown onion, chopped 1 green capsicum, chopped 1 garlic clove, crushed 1 small fresh red chilli, deseeded, thinly sliced, plus extra to serve 400g lean pork shoulder, fat trimmed, cut into 2cm pieces 400g can diced tomatoes 1 tablespoon apple cider vinegar 1 (200g) corn cob ½ large (160g) avocado 1 tablespoon fresh lime juice 1 tablespoon chopped fresh coriander, plus extra sprigs to serve 4 x 50g wholemeal bread rolls, split 150g pre-cut coleslaw mix Method Lightly spray a 20cm (base measurement) heavy-based saucepan with oil and heat over medium-high heat. Cook onion, capsicum, garlic and sliced chilli, stirring, for 3 minutes or until softened. Transfer to a plate. Lightly spray same pan with oil and heat over medium-high heat. Cook pork, turning once, for 3-4 minutes until lightly browned. Stir in tomatoes, vinegar and onion mixture and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Simmer, uncovered, for 30 minutes or until pork is tender and sauce thickens. Transfer pork to a large plate, Using two forks, coarsely shred meat. Return meat to pan and season with pepper. Meanwhile, steam corn until tender. Set aside to cool. Remove kernels and discard cob. Mash avocado and juice in a small bowl. Stir in corn and chopped coriander. Season with pepper. Toast bread rolls. Sandwich rolls with avocado mixture, coleslaw mix and pork. Serve with extra chilli and coriander, if desired.
