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Chipotle pulled pork and slaw burgers

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  • High in protein
  • High in dietary fibre
  • Healthier living
  • Seafood free
  • Shellfish free
  • Peanut free
  • Nut free

Take homemade burgers to the next level with this tasty recipe. Paired with a tangy slaw, these slow cooker chipotle pulled pork burgers will be a hit at the dinner table.

  • Serves6
  • Cook time6 hour 10 minutes
  • Prep time10 minutes
Chipotle pulled pork and slaw burgers


  • 2 tbs vegetable oil
  • 1.5kg Coles Australian Pork Shoulder Roast Boneless
  • 1 large red onion, thinly sliced
  • 1 large carrot, peeled, finely chopped
  • 2 celery sticks, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs caraway seeds
  • 1 tbs ground cumin
  • 40g pkt McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade
  • 4 cups (1L) salt-reduced chicken stock
  • 1/4 red cabbage, shredded
  • 1/4 Savoy cabbage, shredded
  • 1 cup coriander sprigs
  • 1/3 cup (80ml) soy sesame dressing
  • 6 Coles Finest by Laurent Traditional Brioche Burger Buns*, split, toasted

Nutritional information

Per Serve Energy: 2771kJ/663 Cals (32%), Protein: 57g (114%), Fat: 30g (43%), Sat fat: 8g (33%), Carb: 38g (12%), Sugar: 12g (13%), Fibre: 6g (20%), Sodium: 1968mg (98%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Add the pork and cook, turning, for 5 mins or until browned. Transfer to a plate.
  2. Step 2

    Add the onion, carrot and celery to the pan. Cook, stirring, for 2 mins or until just tender. Add the garlic, caraway seeds and cumin. Cook, stirring, for 30 secs or until aromatic. Stir in the dry marinade.
  3. Step 3

    Place the pork in a slow cooker. Add onion mixture, stock and 2 cups (500ml) water. Cover and cook, turning occasionally, for 6 hours on high (or 8 hours on low) or until the pork is very tender. Transfer pork to a plate and use 2 forks to shred. Return to slow cooker and toss to coat in the sauce. Season.
  4. Step 4

    Meanwhile, place the combined cabbage, coriander and dressing in a large bowl and toss to combine.
  5. Step 5

    Divide the bun bases among serving plates. Top with slaw and pork mixture. Top with bun tops to serve.

    *Selected stores only.