Slow Cooked Barbeque Pork in Milk Bun with Slaw
Beautiful, melt-in-your-mouth SLOW COOKED pork. Soft milk bun. Crunchy, creamy slaw. Barbeque style sauce. Put them together, and you have a burger from the gods. You're welcome. IMPORTANT NOTE: This is a ‘slow cook’ recipe, so it must be started in the morning. You can also cook it in a low oven, around 120°C, in an oven proof dish covered with foil for 8 hrs.
Ingredients
- 420 g of Pork Collarbutt
- 180 g of YPI Pork Barbeque Marinade
- 1⁄8 of Green Cabbage
- 1 of Carrot
- 1 Stalk of Celery
- 1 of Green Apple
- 1⁄4 Cup of Mayonnaise
- 1 2 Pack of Milk Burger Bun (4.5in)
- 2 of Spring Onion
- 1 Small Bunch of Coriander
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Get startedStep-by-step instructions
Slow Cook Pork:
Pat pork dry on paper towel. Add pork and barbeque marinade to slow cooker, ensuring the pork is fully coated in the marinade. Place lid on top, turn slow cooker on low and cook for 6-8 hours.
Prepare Slaw Ingredients:
Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion on a slight angle. Pick coriander and roughly chop (discarding stems).
Turn slow cooker off and carefully remove pork. Using 2 forks or tongs, pull the pork apart until the meat is shredded. Add shredded pork back into the remaining sauce in the slow cooker and stir to coat.
You Plate It:
Make the slaw. In a medium bowl combine cabbage, celery, carrot, apple, coriander and spring onion. Stir through mayonnaise. Season with salt and pepper to taste. Split burger buns in half, top with shredded pork and slaw, and enjoy!
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