The Pulled Bork Big Stack

When you can’t choose between pulled beef or pulled pork sandwiches…have both! Introducing pulled Bork 😁

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Step 1

1. Season the beef with salt and seas for 2 minutes on all sides to brown.

Step 2

2. Char all the veggies on an open gas flame for 2 minutes to blacken.

Step 3

3. Add all the ingredients to a deep saucepan with the beef and simmer for 3-5 hours until the beef falls apart

Step 4

1. Remove the fat cap and deeply score the pork on all sides so it absorbs the spices more. The fat can be used separately to make crackling if you wish.

Step 5

2. Mix the salt, sugar and spices and rub all over the pork into the cracks.

Step 6

3. Peel the onions and cut into big chunks, and lay in an oven dish with some oil and fry for 3 minutes.

Step 7

4. Add all the other ingredients to the pot, let it come to a boil, and rest the pork on top.

Step 8

5. Cover with tin foil and bake at 150C for 3-5 hours, until it falls apart.

Step 9

Chop all the coleslaw veggies into thin strips and add everything else, adjusting the salt and lemon if you need to.

Step 10

Dice the onion, coriander, and chilli and mix.

Step 11

You will need 3 half buns per burger. Every third bun you chop the top off so it has 2 non crust sides. Toast these all off in a frying pan.

Step 12

Pull the beef and the pork. Ladle some of their own juices form the pots to rehydrate the meat.

Step 13

Assemble the burger, laying down coriander onion chilli mix, cheese, pulled beef, and sauces you want, the middle bun, more cheese, pulled pork, and sauces you want, coleslaw, and the top bun.

Step 14

You can blend either the pork or beef juices, or both, to make a dipping broth, adjusting the flavour with salt and vinegar if you need to, or add some extra Smokey bbq sauce to it.

Step 15

Serve up with chips/fries and the dipping sauce!