Pork scotch burgers with apple slaw

For pulled pork, the pork scotch is my "go-to" cut. Most would usually lean towards a pork shoulder, but this is the "money muscle" from the shoulder! Full of connective tissues and intramuscular fats, slow cooked, this pulled pork will not disappoint.

Pork scotch burgers with apple slaw Credit: Kitti Gould

• serves

  6

• prep

  10 minutes

• cook

  4 hours

• difficulty

  Easy

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Ingredients

• 6 brioche buns, halved

Rub

• 2½ tsp brown sugar
• 2½ tbsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• dash of nutmeg
• 1½ tsp freshly ground black pepper
• ¼ tsp cayenne pepper

Pork

• 1 whole pork scotch (1.2 kg - 1.5 kg)
• ½ cup apple cider vinegar
• 2 cups apple cider (use can use either alcoholic or non-alcoholic)
• ½ cup BBQ sauce

Slaw

• 2 cups shredded red cabbage
• ½ cup shredded carrot
• 2 apples (pink lady, royal gala)
• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp maple syrup

Marinating time: 10 minutes

Resting time: 20 minutes

Instructions

1. Preheat the oven to 160°C. Combine the ingredients for the spice rub in a medium bowl. Generously rub the pork scotch with the spice mix and set aside until rub goes wet and tacky.
2. Place the spiced pork into a deep roasting tray and add the wet ingredients.
3. Tightly cover the tray with foil and place into oven for 4+ hours.
4. While the pork cooks, prepare the vegetables and apples for the slaw and set aside.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard and maple syrup.
6. Just before serving, drizzle the dressing over the shredded slaw mix in a large salad bowl and toss together.
7. Once pork has finished cooking, remove from tray and shred with two forks. Add some braising liquid from the roasting pan to keep the pork nice and moist. Toast the brioche buns.
8. Pile the apple slaw onto the brioche bun base and top with the pulled pork.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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