Caramel Apple Pulled Pork Burger
Prep time
Cook time
Total time
Serves: 8 Burgers
  • Caramel Brioche Rolls
  • 500g High Grade Flour + Extra if needed
  • 1 ½ Teaspoons Salt
  • 2 ½ Tablespoons Brown Sugar
  • 4 Teaspoons Surebake Yeast
  • 300ml Lukewarm Water
  • 4 Tablespoons Caramel Filling
  • 2 Large Egg
  • 30g Butter - Room Temp
  • 1 Egg for brushing
  • Caramel Apple Pulled Pork Burger
  • 1 Pork Shoulder - Approx. 1kg
  • 1 Litre Apple Cider
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Ginger
  • 1 Baking Apple - Diced
  • 80g Brown Sugar
  • 150g Apple Purée
  • 30g BBQ Sauce
  • 240g Coleslaw
  • 1 Apple - Grate
  • Best Foods Mayo
  • 8 Caramel Brioche Rolls
  1. Caramel Brioche Rolls
  2. Measure warm water in a jug, then stir in caramel filling and brown sugar. Sprinkle in yeast and stir gently, allow to rest for 5 minutes until foamy.
  3. While resting, add flour and salt to the bowl of a free-standing mixer. Rub in butter until it resembles a fine crumb.
  4. Beat egg and add to flour, along with yeast mixture. Using dough hook, knead for about 10 minutes until dough comes together with an elastic texture. Add a little more flour if too sticky, a teaspoon at a time.
  5. Shape dough into a ball and place in a large lightly oiled bowl. Cover with cling wrap and place in a warm area for 1-2 hours until doubled in size. I like to use a hot water cupboard or a sunny spot.
  6. Remove dough from bowl and knead again lightly on a floured surface to remove any air bubbles. Evenly cut dough into 8 and roll into balls, stretching dough around and pitching tidily at the bottom.
  7. Evenly space dough balls across a lined baking tray, cover with a tea towel and return to a warm area for another 1-2 hours.
  8. Flick oven on to 200 degrees and preheat in preparation for baking.
  9. Beat and egg and brush dough all over. Place in the oven and bake for 10-15 minutes or until golden. Remove and allow to cool.
  10. Caramel Apple Pulled Pork
  11. Flick oven on to 170 degrees.
  12. Place pork shoulder in a medium roasting dish and rub with cinnamon and ginger. Dice baking apple and place around Pork. Finally pour over apple cider and cover with foil. Cook for 1 ½ to 2 hours until juices run clear and shoulder has cooked through.
  13. Allow to cool and rest slightly until you're able to to shred and set aside.
  14. Using 1 cup of the cooking liquid, add this to a saucepan and simmer over a low heat along with the brown sugar for a few minutes or until sauce starts to darken slightly. Add apple purée and BBQ sauce and continue to simmer for a few more minutes.
  15. Combine sauce and pork and keep warm.
  16. Grate an apple and toss through coleslaw along with 4-5 tablespoons of Best Foods Mayo.
  17. Slice Caramel Brioche Rolls and fill with lots of Apple Slaw, Pulled Pork and more Best Foods Mayo. Enjoy this flavour explosion!
Recipe by Baker Gatherer at