Stuffing Dirty Pulled Pork Burger

Method

Step one

Heat the oven to 170oC, 350o F gas mark 4.

Step two

Heat the oil in a pan and cook the onions and garlic for 2 minutes.

Step three

Add the smoked paprika, cayenne pepper, and thyme leaves, and cook for a further 2 minutes.

Step four

Add the water, bring to the boil, whisk in the Bisto Gravy Granules and Tomato Ketchup, and simmer for 5 minutes.

Step five

Place the pork shoulder into a deep roasting tin and season with pepper.

Step six

Pour the sauce over the pork, cover, and braise for 3½ to 4 hrs, until the meat is very tender.

Step seven

Once cooked, remove the pork from the oven and allow to cool. Pull the meat and return to the sauce.

Step eight

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.

Step nine

To serve, heat the pulled pork and Paxo Sage and Onion Stuffing.

Step ten

Slice the brioche buns in half, and toast.

Step eleven

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.

Tips

Want a vegetarian alternative? Swap the pork for jack fruit.