Pulled Pork Burgers with Saffron
Slow-cooked, roasted or grilled - any way you like your pork cooked our Pork Rub + Saffron Spice Mix is the perfect enhancer! Make a wet rub or use it dry, the delicious balance of flavours will save you time and energy in the kitchen and mean you’ll never make a boring pork dish again.
• Premium Persian Saffron
• Ideal for chops, roasts or ribs
• Easy to open re-sealable pouch also keeps the spice blend fresh
Recipe: Pulled Pork Burgers with Saffron
Pulled pork is such a crowd-pleaser, and wedged between fresh bread it’s in a league of its own - enjoy this recipe over a lazy weekend lunch with friends.
- 4 - 6 tablespoons of Pork Rub + Saffron spice blend
- Shoulder of pork, about 4 - 5kg
- Your favourite soft bread rolls
- Cooking oil of choice
- Smoked Salt and pepper to taste
- Half a purple cabbage, finely sliced or grated
- 2 red apples, skin on, grated
- 2 carrots, skin on, grated
- 1 red onion, finely sliced or grated
- For extra sweetness, include a quarter of a pineapple, diced
- Your favourite coleslaw dressing (bought or homemade)
- Preheat the oven to 220°C. Remove the pork from the fridge and slice across the skin, no more than 1 cm, ensuring you have lines crisscrossing the entire piece of meat, then massage your preferred cooking oil into the skin - making sure you cover all surfaces.
- Take the spice blend and rub it across the skin, ensuring you get into the scores you’ve just created until the skin is evenly coated.
- Turn the oven down to 160°C and gently place the pork on a baking tray. Leave to cook for 3.5 - 4 hours - basting the meat with the pan juices every 45 minutes or so, just ladle a spoonful of juice across the skin.
- While the pork is cooking make your coleslaw, by combining the cabbage, apple, onion and carrot with dressing until all nicely combined. Cover the bowl, in the fridge for later.
- Tip: For a crunchier coleslaw, don’t add the pineapple until just before you serve.
- After 4 hours turn the oven down to 150°C and cook the pork for 2 more hours, you will know it’s time when the pork pulls away easily with the prod of a fork.
- Remove from the oven and use two forks to shred the pork into bite-sized pieces. Cover and keep warm.
- Prepare your bread rolls, layer in the coleslaw and top with the shredded pork. Enjoy with your favourite beer on a sunny day with friends.
This recipe is perfect for sliders which are a fantastic finger food for entertaining, just use smaller rolls and make sure you shred and slice everything thinly.
Tip: For some spice add a sprinkle or two of Cayenne Pepper to the dry rub, the extra chilli is fantastic with the pork.