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pork burgers with chilli, corn, capcsicum topped with coriander on wholemeal bread rolls

Pulled pork burger

A healthy take on a pub classic! These pulled pork burgers are fresh, tasty and a hit with the kids.


Serves: Serves 4

Number of ingredients: 13 Ingredients

To prep: 15 Minutes Prep

To cook: 1 Hour 40 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1525kJ

  • Protein: 26.0g

  • Fat (total): 10.7g

  • - Saturated Fat : 2.5g

  • Carbohydrate (total): 35.7g

  • Fibre: 11.0g

  • Sodium: 356mg


1 brown onion, chopped

1 green capsicum, chopped

1 garlic clove, crushed

1 small fresh red chilli, deseeded, thinly sliced, plus extra to serve

400g lean pork shoulder, fat trimmed, cut into 2cm pieces

400g can diced tomatoes

1 tablespoon apple cider vinegar

1 (200g) corn cob

½ large (160g) avocado

1 tablespoon fresh lime juice

1 tablespoon chopped fresh coriander, plus extra sprigs to serve

4 x 50g wholemeal bread rolls, split

150g pre-cut coleslaw mix



  1. Lightly spray a 20cm (base measurement) heavy-based saucepan with oil and heat over medium-high heat. Cook onion, capsicum, garlic and sliced chilli, stirring, for 3 minutes or until softened. Transfer to a plate. 
  1. Lightly spray same pan with oil and heat over medium-high heat.
  2. Cook pork, turning once, for 3-4 minutes until lightly browned.
  3. Stir in tomatoes, vinegar and onion mixture and bring to the boil. Reduce heat and simmer, covered, for 1 hour.  Simmer, uncovered, for 30 minutes or until pork is tender and sauce thickens. Transfer pork to a large plate, Using two forks, coarsely shred meat. Return meat to pan and season with pepper.
  4. Meanwhile, steam corn until tender. Set aside to cool. Remove kernels and discard cob. Mash avocado and juice in a small bowl. Stir in corn and chopped coriander. Season with pepper.
  5. Toast bread rolls. Sandwich rolls with avocado mixture, coleslaw mix and pork. Serve with extra chilli and coriander, if desired.