Main Meal

Dirty Pulled Pork Burger with Paxo Stuffing

Prep: 30 minutes Cook: 4 hours Serves: 10 Print

Ingredients

For the pulled pork
  • 15ml oil
  • 3 onions, peeled and diced
  • 2 cloves garlic, crushed
  • 2tbsp smoked paprika
  • 1tsp cayenne pepper
  • 1tbsp dried Thyme leaves
  • 700ml water
  • 30g Bisto Gravy Granules
  • 250ml tomato ketchup
  • 1tsp cracked black pepper
  • 3kg boneless pork shoulder
For the stuffing
  • 170g Paxo Sage and Onion Stuffing Mix
  • 425ml boiling water
 To serve
  • 10 brioche burger buns
  • 200g spicy coleslaw
  • 750g fries

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Eggs
Milk
Sesame

Method

  1. Heat the oven to 170oC, 350o F gas mark 4.
  2. Heat the oil in a pan and cook the onions and garlic for 2 minutes.
  3. Add the smoked paprika, cayenne pepper, and thyme leaves, and cook for a further 2 minutes.
  4. Add the water, bring to the boil, whisk in the Bisto Gravy Granules and Tomato ketchup, and simmer for 5 minutes.
  5. Place the pork shoulder into a deep roasting tin and season with pepper.
  6. Pour the sauce over the pork, cover, and braise for 3½ to 4 hrs, until the meat is very tender.
  7. Once cooked, remove the pork from the oven and allow to cool. Pull the meat and return to the sauce.
  8. For the stuffing, in a bowl, mix the Paxo Sage and Onion Stuffing Mix and the boiling water. Rest for 10 minutes and make into 10 patties. Place on a greased tray and bake for 10 minutes.
  9. To serve, heat the pulled pork and Paxo Sage and Onion Stuffing.
  10. Slice the brioche buns in half, and toast.
  11. Place the heel of the bun on a plate, add the stuffing, the pulled pork, and the coleslaw. Top with the brioche bun crown and serve.
Chef Tips: Want a vegetarian alternative? Swap the pork for jack fruit.
 
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