For the pulled pork – place the ingredients into a large pot and cover with water. Bring to the boil, then reduce to a very low heat and simmer for 4 hours. Allow to cool slightly then strain, pouring the cooking liquid back into the saucepan. Return liquid to a medium heat and reduce to a syrup-like consistency. Meanwhile – pull the meat and vegetables apart in a large bowl. Add the reduced cooking liquid, mix through and season to taste.
To make the Russian dressing – use a whisk or stick blender to mix the eggs together, slowly adding the oil to form an emulsified mayonnaise. Mix in the other ingredients and set aside.
For the slaw – place the ingredients into a bowl, mix through a generous amount of the Russian dressing and season to taste.
To assemble the burgers – lightly toast the buns and top with a generous serving of warm pulled pork. Add some of the dressed slaw, topped with coriander leaves.
12 high-quality burger buns
coriander leaves, to serve
salt and pepper
pulled pork
2kg pork shoulder, off the bone
1 brown onion, finely diced
2 cloves garlic, finely diced
1 green capsicum, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tin diced tomatoes
50g brown sugar
100ml red wine vinegar
1 tablespoon sweet paprika
1 teaspoon black pepper
salt
apple slaw
2 Granny Smith apples, finely sliced
¼ a cabbage, shredded
1 small Spanish onion, finely sliced
1 large carrot, grated
Russian dressing
3 eggs
600ml light olive oil
50ml red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons paprika
¼ cup ketchup