BBQ Pulled Pork Burger
Contains statutory allergens: Gluten, Eggs, Milk / dairy, Mustard
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Ingredients (13)
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Instructions (4)
Finely shred the cabbage and grate the carrot into a bowl. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper. Toss the dressing with the shredded vegetables until well coated.
Place the pulled pork in a skillet over medium heat. Pour in the BBQ sauce and heat through, stirring occasionally until the meat is steaming hot, glossy, and evenly coated.
Split the brioche burger buns. Lightly butter the cut sides and toast them in a hot dry pan until golden and crisp.
Assemble the burgers by piling crunchy coleslaw onto the bottom buns, topping generously with warm BBQ pulled pork and pickled red onions, then closing with the top bun.
