Balsamic Pulled Pork Burgers with Fennel Slaw Recipe
This recipe features tender pulled pork infused with balsamic flavours, topped with a crisp fennel slaw for a refreshing crunch.
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Ingredients
- 8kg Otway 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
- ½ cup loosely packed dill sprigs
- 10 brioche buns, halved crossways
- 100g red leicester cheese, thinly sliced
- 1 cup mayonnaise
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