pulled pork burger


8 hour smokey pulled pork in a toasted ciabatta bun with seasonal raw slaw.

INGREDIENTS (For 4 people)
600g local British pork shoulder (de-boned is best)
1 tsp ground cinnamon
3 tsp sweet smoked paprika
1 tsp harrisa paste
1 tbsp mango chutney
1 tbsp soy sauce
2 cloves of garlic
1 330ml can of ginger ale/beer

2 carrots
10 radishes
1 stick of celery
Juice of a lime
2 tbsp olive oil
2 tsp runny honey
1 tsp grainy mustard
Half a tsp fennel seeds
Half a tsp mustard seeds

Pop the pork into a slow cooker, or a large ovenproof dish. Sprinkle the ground cinnamon and paprika over the meat, along with plenty of salt and pepper. Next, smear the mango chutney and harrisa paste over the pork, before adding soy sauce, 2 cloves of crushed garlic, and finally the ginger ale. Cook on 'low' in a slow cooker with the lid on, or at 100 degrees C in an oven, covering the dish in tinfoil after the first hour.

Check the meat every couple of hours, turning if you wish, and after 7 or 8 the meat should be ready and falling apart naturally without much help. If it seems to be falling part earlier than that, no problem, you can take it out early. There will be plenty of juices around the meat which will have formed a sweet and smokey sauce, whatever you do - don’t throw these juices away! Mix them in with the pulled meat before eating.

To make the slaw, grate the carrots, slice the radishes very thinly and finely slice the celery. Add the olive oil, honey, lime, mustard and seeds and mix well. Halve and toast 4 ciabatta buns in a toaster or in a hot, heavy bottomed pan until they have a nice little charred colour. Assemble the buns with some lettuce, a little mayo if you fancy, the pulled pork and a good handful of slaw.