Ingredients

  • 225g cooked pulled British pork shoulder with barbecue sauce
  • 2 TTD British Jubilee vine tomatoes, thickly sliced
  • 4 tbsp TTD coleslaw
  • 100g TTD sweet smokey shredded beetroot
  • 4 brioche burger buns
  • Few lettuce leaves

Method

  1. 1

    Cook the pulled pork according to packet instructions, but keep the sauce sachet to one side.

  2. 2

    Whilst the pork is cooking, cut the tomatoes into thick slices. Heat a griddle and sear the tomatoes.

  3. 3

    Halve the brioche buns and sear the cut faces on the griddle or grill for a few moments until golden.

  4. 4

    Remove the pork from the oven and ‘pull’ off 225g for the burgers. Heat  the bbq sauce in a small saucepan until piping hot.

  5. 5

    Place half a burger bun on a plate and top with tomatoes and lettuce. Pile on the pork and top with coleslaw and beetroot.  Drizzle some sauce over your burger. Top with the remaining burger half and serve.

     

Nutritional Details

Each serving provides
  • Energy 2072kj 495kcal 25%
  • Fat 25.5g 36%
  • Saturates 9.1g 46%
  • Sugars 12.7g 14%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 850kj/203kcal

Each serving provides

43.0g carbohydrate 4.0g fibre 21.4g protein

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