Balsamic pulled pork burgers with fennel slaw recipe - Australian Butchers

Ingredients

• 1.8kg pork shoulder roast, skin removed and reserved
• ½ cup balsamic vinegar
• ¼ cup Worcestershire sauce
• ¼ cup hot English mustard
• ¼ cup honey
• 2 tsp caraway seeds
• 2 fennel, thinly sliced (we used a mandolin)
• 1 cup bread and butter pickles, plus 2 tablespoons of pickling liquid (found at good supermarkets)
• ½ cup loosely packed dill sprigs
• 10 brioche buns, halved crossways
• 100g red leicester cheese, thinly sliced
• 1 cup mayonnaise