Shopping List
- For the Pulled Pork
- 1kg Pork Shoulder Joint
- 1 pack of GR Pulled Pork Sauce Mix
- 1 tbsp. honey
- 300ml water
- For the Mango Salsa
- 320g mango chunks
- Bunch spring onions, thinly sliced
- 1 red chilli, finely chopped
- Zest and juice from half a lime
- Handful of coriander, chopped
- For the Onion Ring
- 1 onion, sliced into 1cm thick rings
- GR Cajun Sprinkle
- 150g Self Raising Flour
- 180ml Water
- Breadcrumbs
- Mini Brioche Buns
- Small Kebab Skewers
Method
- Place the pork joint in your slow cooker pot. Blend the Pulled Pork Sauce Mix with the water and pour over the pork. Cover and cook for 4 hours on HIGH or 8 hours on LOW or until the meat is tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
- Make the salsa by mixing all the ingredients together.
- Heat a heavy-based pan of oil to 180oC. Meanwhile put the flour, water and plenty GR Cajun Sprinkle into a bowl, whisk together to form a batter. Coat the onion rings with the batter and dip into the breadcrumbs. Deep-fry for about 2-3 minutes until crisp and golden. Remove with a slotted spoon and place on a piece of kitchen towel to drain.
- Once the meat is ready, use 2 forks to shred the pork into bite size pieces. Mix the pork into the sauce and stir in the honey.
- Assemble the burgers by slicing the brioche bun, add a spoonful of pulled pork and a spoonful of mango salsa. Top with the lid of the brioche bun and an onion ring. Hold in place using a small wooden skewer.
