Donal Skehan's pulled pork burgers
Donal’s in the kitchen with a mouthwatering treat this Friday. His pulled pork sandwiches are wonderfully tender with a sweet yet tangy meat slapped between a soft floury bap with buttermilk coleslaw is truly a thing of beauty.
Pulled pork sliders with buttermilk coleslaw
Serves 8
Ingredients
1 boneless pork shoulder (about 1.2kg)
8 floury baps
For the Marinade
1 large onion, peeled and finely chopped
8 garlic cloves, peeled and roughly chopped
1/2 tbsp of Tabasco
1/2 tsp coriander seeds
2 tbsp English mustard powder
150ml distilled white vinegar
2 tsp paprika
6 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tbsp treacle
75g dark Brown Sugar
Sea salt to season
For the Coleslaw
1/2 head of cabbage, finely shredded
1/2 head of red cabbage, finely shredded
3 carrots, peeled and grated
6 spring onions, finely sliced
3 tbsp of buttermilk
3 tbsp of mayonnaise
1 tbsp of apple cider vinegar
1 garlic clove, finely minced
Sea salt and ground black pepper
Method
1. Blitz all the ingredients for the marinade in a blender or pestle and mortar until you have a smooth mixture.
2. Place the pork in a large pan or dish, add the marinade and turn the pork until coated. Cover and allow to marinate in the spicy mix for a couple of hours or overnight if you have the time. If you don’t have the time, don’t worry, just cook the meat.
3. Place the pan over a high heat, add just enough water, about 1 litre (1 3/4 pints), to cover the meat and bring to a boil. Reduce the heat, cover with a lid and cook at a steady simmer for about 1 1/2 hours until the meat pulls apart easily with a fork. Make sure to turn the pork during the cooking time.
4. Remove the pork from the sauce with a carving fork and shred, then place the shredded meat on a plate, cover with foil and set aside. Bring the sauce to a steady simmer and reduce until it is thick.
5. Spoon the sauce over the pork and serve in toasted burger buns with a little coleslaw.
6. For the coleslaw - whisk together the buttermilk, mayonnaise, vinegar, and garlic in a large bowl. Toss in the carrot, cabbage, and spring onion until coated. Season with sea salt and ground black pepper.