Pulled Pork BurgersSlow-cooked, melt-in-the-mouth pork piled into a soft roll for the ultimate burger. This dish is perfect for entertaining a group of friends, serve the pulled pork with coleslaw, salad and chips and let everyone assemble their own burgers. The art of cooking pulled pork is to do it slowly, hence the long cooking time, but the beauty of that is, you get to forget about it

Preparation time:
25 minutes
Cooking time: 4 hours


Ask Ken for 2kg pork shoulder
1 tbsp chilli flakes
1 tbsp whole grain mustard
Salt and freshly ground black pepper
200ml white wine vinegar
250ml cider
3 onions, finely sliced
6 cloves garlic, sliced


1. Preheat the oven to 170°C/ gas mark 3.

2. Place the pork in a roasting tin and pour the vinegar and cider over it.

3. Mix the chilli, mustard, onion, garlic and salt and black pepper together, then rub this mixture into the pork shoulder.

4. Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.

5. Remove from the oven and allow to rest. Now ‘pull’ the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

6. To serve, pile the pulled pork on a serving platter and spoon the coleslaw next to it. Serve with soft white rolls, chips, salad and barbecue sauce.