Pulled Pork Burgers with Tomato Relish and Cabbage Slaw

Perfect for 4th of July weekend, the tomato relish can be amped up with some more cayenne pepper or some chilli if preferred, however this version is kid friendly. The relish will keep for months in the fridge in a sterilised glass jar.

The pulled pork recipe is based on a recipe provided to me by Dave the chef at my favourite cafe in Darlinghurst, Stop Valve cafe in Riley Street (www.stopvalve.com.au)



2kg Pork Neck
150 ml Coca Cola
150 ml beer
1 large onion roughly chopped
5 cloves garlic chopped
1 tbs olive oil

For the spice rub

1 tsp salt
2 tsp black peppercorns
1 tbs coriander seeds
1 tbs yellow mustard seeds
1/2 tbs nutmeg
1 tbs oregano flakes
2 tbs garlic powder
1 tbs chilli powder
1 tbs cayenne pepper


Grind the coriander and mustard seeds together with the peppercorns with a mortar and pestle into powder and combine with all of the other rub ingredients. Dry the pork off with a paper towel and massage the spice mix into the pork covering well. Tightly wrap the pork in plastic film wrap and place in the refrigerator overnight.

Preheat a fan forced oven to 100C. In a heavy based saucepan with a lid, fry the onion and garlic in the oil for 4-5 minutes until soft. In a separate non stick frying pan blacken the pork all over on high heat then place on top of the cooked onion and garlic mix in the saucepan. Add the beer and Coca Cola and cover the pork with baking paper that's pressed down. Then seal the saucepan with two layers of foil and place the lid on to seal tightly.

Place in the oven for 10 hours. Once cooked, remove from oven and place the pork on a board to be roughly pulled apart using a couple of forks.



300 gm brown sugar
2 kg roma tomatoes roughly chopped
2 cloves garlic sliced
240 ml white wine vinegar
1/2 tsp ground powdered ginger
1/2 tsp cayenne pepper
1 tbs salt
1 tsp peppercorns
1 tsp cloves


Tie the peppercorns and cloves in a muslin bag and place with all ingredients except the sugar, into a large saucepan with a lid and boil for 1 hour with the lid on, stirring frequently. After an hour, add the brown sugar and boil for a further hour uncovered, stirring every 10-15 minutes.

Remove the muslin bag and whilst hot place into sterilised jar, allow to cool and store in the fridge.



1/2 small savoy cabbage finely sliced
1/2 small red cabbage finely sliced
1/2 red onion finely sliced
1 carrot grated

For the mayo

3 egg yolks
Pinch of salt
1 1/2 tbs white wine vinegar
300 ml olive oil
1 tsp dijon mustard
A dash of tabasco


For the mayo place all ingredients except the oil, into a food processor set to the slowest speed. As the processor is spinning, add the oil at the slowest possible pour.

In a large bowl mix all ingredients together using your hand. Really work the mayo through the slaw mix until nice and creamy. Keep in the refrigerator until required.

Spread the relish on some burger buns, add the pork and slaw and you are done! I like mine with some Swiss style cheese as well.


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