NZ House & Garden - Country Living - - Coastal Classic Home-made -

Slow- cooked ten­der pork, sweet ap­ple and crisp pick­les make an out­stand­ing burger. Any left­over pork will keep for up to four days in the fridge and is great for sand­wiches, ta­cos, sal­ads and pasta dishes. The toffeed ap­ples are best made within an hour of eat­ing.

Pulled pork:

1.5kg pork shoul­der

1 ta­ble­spoon olive oil

1 ta­ble­spoon flaky sea salt

1 tea­spoon Chi­nese five-spice pow­der

1 tea­spoon gar­lic pow­der

Pinch of chilli flakes 1 large onion, peeled cut into 3 rounds

of equal thick­ness 1 large lemon, juiced

Toffeed ap­ple:

1 green ap­ple

½ cup caster sugar

½ cup water

To serve:

12 slid­ers or 4 reg­u­lar burger buns

Pick­led red cab­bage and red onion

(see above)

Pick­led radish (see above)

Pulled pork: Heat oven to 200° C. Rub oil into pork skin fol­lowed by salt, five- spice, gar­lic pow­der and chilli flakes.

Place onion slices in a roast­ing pan or large casse­role and sit pork on top. Driz­zle lemon juice over the meat and pour a cup of water into the pan.

Cook un­cov­ered for 30 min­utes then lower the tem­per­a­ture to 120° C. Add an­other cup of water to the pan if nec­es­sary and cover with a tight- fit­ting lid.

Cook 3 hours, check­ing oc­ca­sion­ally and adding more water if nec­es­sary. The pork is ready when it falls from the bone when pushed with your fin­ger.

Stand cov­ered for 15 min­utes be­fore us­ing 2 forks to pull the meat apart in shreds. Serve warm or at room tem­per­a­ture.

Toffeed ap­ple: Core un­peeled ap­ples and cut into thin wedges. Dry with pa­per tow­els.

Heat sugar and water in a small pan over mod­er­ate heat with­out stir­ring – just shake the pan from time to time. Cook un­til sugar has melted and turns a nice rich tof­fee colour.

Us­ing a skewer, dip ap­ple slices into tof­fee mix­ture to coat. Place on bak­ing pa­per to cool.

To as­sem­ble burg­ers, cut buns in half and fill with a small quan­tity of pick­led cab­bage, some pulled pork, radish slices and a wedge of toffeed ap­ple. Serve im­me­di­ately. Makes 12 slid­ers or 4 stan­dard burg­ers

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