Pulled pork and coleslaw burgers with chipotle mayo
<p>The smokiness of chipotle helps make these burgers far from ordinary. You can substitute the pulled pork for slow-cooked lamb. I also like the coleslaw and mayo with a fried, crumbed chicken breast on a crisp bun.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2kg pork shoulder, bone in</li>
<li>½ tbsp. mustard powder</li>
<li>1 tbsp. cumin powder</li>
<li>1 tbsp. coriander powder</li>
<li>1 tbsp. brown sugar</li>
<li>Sea salt and freshly ground pepper</li>
<li>4 tbsp. vegetable oil</li>
<li>1 brown onion, roughly chopped</li>
<li>4 cloves garlic, chopped</li>
<li>1 cup lager</li>
<li>2 cups chicken stock, approximately</li>
<li>Fresh milk buns, to serve </li>
</ul>
<p><em>For the coleslaw</em></p>
<ul>
<li>½ small head (or ¼ large) white cabbage, shredded</li>
<li>½ small head (or ¼ large) red cabbage, shredded</li>
<li>2 large carrots, shredded</li>
<li>1 tsp celery seeds</li>
<li>1 tbsp. wholegrain mustard</li>
<li>¼ cup apple cider vinegar</li>
<li>1 tbsp. honey</li>
<li>¼ cup grapeseed oil</li>
</ul>
<p><em>For the mayonnaise</em></p>
<ul>
<li>1 cup mayonnaise</li>
<li>2 tbsp lime juice</li>
<li>Chipotle powder, to taste</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Remove skin from pork and trim off any excess fat. Combine the mustard, cumin, coriander, brown sugar, ½ tbsp salt and 1 tsp pepper. Rub the mix onto the pork, covering all areas. Allow to sit for 30 minutes.</li>
<li>Preheat oven to 150°C.</li>
<li>Heat the oil in a large Dutch oven over medium heat until almost smoking. Add pork and brown on all sides, 5 to 6 minutes total. Set aside.</li>
<li>Add onion, garlic and a pinch of salt. Fry for 3-4 minutes, stirring constantly, until beginning to brown, then add lager. Scrape bottom to release any stuck bits and simmer for a minute.</li>
<li>Add stock and place pork back into pot. Bring to a simmer, cover with a lid, then transfer to the oven.</li>
<li>Cook, turning the pork every hour, until it is tender, about 3½-4 hours.</li>
<li>For the coleslaw, combine the cabbage, carrot and celery seeds. Whisk together remaining ingredients, check seasoning, then gradually add the dressing to the vegetables.</li>
<li>For the mayo, combine ingredients, adding chipotle powder to taste.</li>
<li>Serve the pork at the table with mayonnaise, coleslaw and fresh milk buns, for everyone to make their own burgers.</li>
</ol>
<p>Everyone loves a good burger! What do you love to put on yours? Tell us in the comments below.</p>
<p><em>Written by Neil Perry. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
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