
BBQ Pulled Pork Burgers With Jalapeño Slaw
What’s not to love – juicy pulled pork and a spicy slaw, all encased in delicious brioche. A surefire hit for Bonfire Night!
Ingredients
For the pulled pork burger
4 St Pierre Seeded Brioche Burger Buns
Boneless shoulder of pork
2 tbsp paprika
Salt and pepper (to taste)
1 tbsp chilli powder
2 tsp sugar
100ml apple cider vinegar
1 large cup BBQ sauce
For the coleslaw
Half a jar Jalapeños
3 handfuls cabbage, finely sliced
1 carrot, grated
2 onions, sliced
4 tbsp mayonnaise
2 tsp cider vinegar
1 tsp mustard
Black pepper (to taste)
Method
- Preheat the oven to 150°C / 130°C fan / Gas Mark 3
- Rub your shoulder of pork with the paprika, chilli powder, salt and pepper and sugar
- Put the pork into a large ovenproof dish and pour in your apple cider vinegar before leaving it to cook in the oven for between 4 and 8 hours. If it starts to dry out, cover your dish in foil and pop it back into the oven
- Whilst the pork is slowly cooking, make your coleslaw by adding the shredded and sliced vegetables to a bowl with your jalapeños, and then add the mayonnaise, mustard and vinegar and mix until everything is coated in the dressing. Set to one side
- Once your pork has fully cooked, shred the meat using two forks and coat it in BBQ sauce before putting it back into the oven for a further two minutes
- Load your St Pierre Brioche Burger Buns with Sesame Seeds with a generous spoonful of pulled pork and top with the jalapeño slaw – delicious
Bon appétit!

4 Seeded Brioche Burger Buns
Lightly sweet and incredibly soft brioche buns, each pre-sliced and ready for a burger of your choice. Enjoy an authentic taste of France, with a delicious plump texture, golden colour and shiny glaze – topped with a handful of tasty sesame seeds for the perfect bun.