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St Pierre Pulled Pork Sesame Burger With Jalapeno Slaw
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BBQ Pulled Pork Burgers With Jalapeño Slaw

Prep: 30-40 minutes Serves: 4

What’s not to love – juicy pulled pork and a spicy slaw, all encased in delicious brioche. A surefire hit for Bonfire Night!


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)


  1. Preheat the oven to 150°C / 130°C fan / Gas Mark 3
  2. Rub your shoulder of pork with the paprika, chilli powder, salt and pepper and sugar
  3. 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
  4. 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
  5. 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
  6. 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!

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