19 Mar Feeding the fans this footy season
We’re not sure what will be of the footy season this year, but one thing we do know is when it comes to bounce down, you really can’t go past a cracking good meat pie!
As your couch is likely to become the best seat in the house to watch your team play, you’ll need a serious game plan to tackle your appetite.
Luckily, our catering Perth team have got you covered with one of their go-to recipes that you can add to your line up of game winning snacks.
We put this pulled pork burger up there with our best finger food catering. Just make sure you give yourself lots of prep time, and let the pork do its thing for 6-8 hours to really nail the flavours and tenderness.
Pulled pork burger with homemade BBQ sauce & coleslaw
- 1 1/2 cups tomato sauce
- 1/2 cup yellow mustard
- 1/2 cup packed dark brown sugar
- 3 medium garlic cloves, finely chopped
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Cajun seasoning
- 1 brown onion, thinly sliced
- 4 medium cloves garlic, crushed
- 2 cups chicken stock
- 3 tablespoons Cajun seasoning
- 1 tablespoon packed dark brown sugar
- 2kg pork shoulder
- Brioche buns
- 1/2 head green cabbage, finely shredded
- 1/2 head red cabbage, finely shredded
- 2 large carrots, finely shredded
- 1/2 red onion, finely sliced
- 3/4 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- Salt and freshly ground black pepper
- To make the BBQ sauce: Combine the tomato sauce, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat.Bring to the boil, stirring until ingredients are completely incorporated. Reduce heat to low and simmer gently until the sauce has thickened enough to coat the back of a spoon, roughly 30 to 40 minutes.Remove from the heat and let cool to room temperature. If you don’t plan to use it straight away, cover and it will keep in the fridge for up to 2 weeks.
- To make the pulled pork: Preheat oven to 140° Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock.Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, roughly 6 to 8 hours.
- Remove the pork and place on a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve. If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if it looks too dry.
- To make the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and a pinch of salt and pepper in a medium bowl, then add it to the cabbage mixture. Mix well to combine. Taste for seasoning and adjust with more salt, pepper or sugar as needed.
- Serve your pulled pork on buns topped with coleslaw and watch it disappear in a flash!
Recipe adapted from Amanda Freitag at foodnetwork.com
Want to order some of our crowd-pleasing pies for the weekend? Our Perth catering team is standing by ready to take your order. Get started here