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Pulled Pork Burgers

The Pulled Pork Burger. What a thing. While at Millin’s Free Ranger Butchers the other day, picking up a chicken for my Soya sauce Chicken recipe , I saw they did a pre-prepared Texan Pulled Pork . It looked good, so I decided to do my pulled pork burgers. It’s super simple to cook the pork, you just need a bit of time to slow cook it. Once it’s cooked you get loads leftover and can use it for all sorts of things. Check out the bottom of the page for some leftovers recipe ideas.



Smokey Texan Pulled Pork from Millins Free Range Butchers
White Wine
Japanese Chilli Pepper (if you want to add a bit of spiciness)

Green Cabbage
Red Cabbage
juice from 1/2 a Lemon
Japanese Chilli Pepper
Fresh Parsley

Potato Wedges
Olive Oil
Texas BBQ Spice Rub or something simiilar. I like to also use a Moroccan Harissa spice rub.
Chilli Flakes
Japanese Chilli Pepper

1. So for the pork, if you’ve bought one of Millins Smokey Texan Pulled Pork joints then add it to an oven roasting pan or cast iron pan, add a shot of whisky, half a glass of white wine and a sprinkle of chilli pepper if you want to add a little kick. Cover and place in the oven on 130°C for 4 hours.


Once cooked, remove from the oven, leave covered and put to one side to rest for 15 mins. Then you can go at it with 2 forks and pull the meat apart and mix well into all the awesome liquid in the pan. Cover and put to one side.


While this is cooking you can prepare your wedges and coleslaw. For the coleslaw, finely chop the cabbage, carrots and apple. Place in a mixing bowl. Add the mayo, salt, pepper, lemon juice and a little sprinkle of the Japanese chilli pepper.  Mix well and finally add some freshly chopped parsley and give it a final mix. Cover and place in the fridge. If you don’t want to go full mayo then half mayo and half yoghurt is really nice.

For the wedges, cut lengthways and then into length-way quarters. you might want to cut one more time if it is a large potato. Pop in a mixing bowl and drizzle with olive oil. Add the texas spice rub. If you want a little spicy kick then add some chilli flakes or some of that japanese chilli pepper. Mix well and place in an oven roasting tray. Now if you have space in your oven you can put these in with 1 hour to go on the pork. Once the pork is done you can turn up the oven to 200°C and turn every 20 mins until nice and crispy. If you don’t have the sauce in your oven then remove the pork once cooked and add the wedges on 200°C, turning a few times until crispy.


We should now be ready to go. Get your bread of choice. Add some awesome South Carolina BBQ Sauce or something similar if you like. Add a slice of cheese, then the pork then the coleslaw.

Serve with some extra coleslaw and a handful of potato wedges.


Now for the leftovers. You’ll probably end up with some of the pulled pork leftover so here are some ideas for what to do with it.

Pulled Pork Pies

Grab yourself a sheet of frozen puff pasty. allow to defrost then ad the pulled pork mixture. Fold up and crimp the edges. Brush with a egg and milk wash and pop in the oven on 180°C until puffed up and golden. Normally around 25 -30 mins. Serve with mash potato and steamed veggies of your choice.

Pulled Pork Nachos

Grab all your normal nacho ingredients. Warm through a portion of the pulled pork in a sauce pan, add some dried chilli flakes if you want a little spicy kick. Add on top of your nachos. Add some cheese and pop in the oven for 10-15 mins. Serve with sour cream, guacamole and tomato salsa.

Pulled Pork Toasted Cheese Sandwich

Get some nice sourdough, drizzle some BBQ sauce on both sides. Add a few slices of a cheese of your choice then a good portion of the pulled pork. Finish with some pickles. Toast the sandwich in a heavy based frying pan with some butter on a medium heat. Serve with some of the leftover coleslaw.



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