Pulled Pork Burger with Chipotle Sauce

Pulled Pork and Coleslaw Bagels with Saint Matthew

Slow roasting pork shoulder over 4 hours makes a delicious tender filling for burgers, bagels, tacos or even on top of rice. This recipe pairs it with a crisp, tangy coleslaw, it is super easy and a great recipe during lockdown while you're home all day and want the house to smell incredile!



Bone in pork shoulder (approximately 2kg)

2 white onions

2 Tbsp olive oil


Dry Rub

2 Tbsp brown sugar

2 Tbsp black pepper

2 Tbsp smoked paprika

1 tsp ginger

3 cloves crushed garlic

2 Tbsp cumin



250ml apple cider vinegar

150ml vege stock

1/2 Tbsp salt

½ cup ketchup

1Tbsp mustard

4 Tbsp  St Matthew - Chocolate & Manuka Chipotle

2 Tbsp Worchester sauce



Trim excess fat from your pork shoulder. In a bowl whisk together rub ingredients then firmly rub into the meat coating each side liberally.

With your dutch oven inside preheat oven to 150C on bake. In the meantime thinly slice both onions. Once hot remove your dutch oven and place on the stove, heat 2 Tbsp of olive oil on high heat, add onions and sauté. Once the onions are just starting to brown remove from heat and place your meat on top.

Mix your brine ingredients together and pour around the sides of your meat without washing off the rub. Place the lid on and put it in the oven for three hours.

After 3 hours, remove the lid and pierce with a fork, it should be super tender and the bones should wiggle around easily. If not, put the lid back on and cook for another half hour. Once tender, take the lid off and cook for another hour or until a nice crust has formed and brine has thickened.

Remove the meat and onions from the pot, extract the bones and shred with a fork. Mix some of the brine from the pot into the shredded pork to your desired taste.



¼ red cabbage

¼ savoy cabbage

1 carrot

½ tsp salt

2 pickles

Spring onion

1 tsp capers 

2 tsp mayonnaise

1 tsp Dijon mustard

2 Tbsp lemon juice




Thinly slice cabbage and grate carrot, place in a bowl and add salt. Using you hands massage the salt through, this helps to soften the cabbage. 

Thinly slice the spring onion and dice the pickles and capers, add these to the slaw. In a separate bowl combine the mayonnaise, mustard, lemon juice and pepper, pour this over the slaw and combine.



To Assemble Bagels
Toast bagels and add a layer of pulled pork, then coleslaw and top with a few extra spring onions and pickles.


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