A rich, creamy mayo with a kick is the ideal accompaniment to a classic pulled-pork burger that combines succulent meat with two crisp cabbage options for the perfect bite every time.


4g paprika
4g ground cumin
10g brown sugar
10g salt
10g cracked black pepper
2.5kg Australian Pork boneless pork shoulder
250ml apple cider
250ml chicken stock
1/4 red cabbage, finely shredded
1/4 Savoy cabbage, finely shredded
3 large carrots, finely shredded
12 brioche buns


  1. Mix together smoked paprika, cumin, brown sugar, pepper and salt. Rub over pork shoulder, massaging well into skin.

  2. Preheat oven to 150°C. Transfer pork to a deep baking dish, skin-side up, and pour in cider and chicken stock. Cover baking dish tightly with foil. Cook pork for 5-6 hours or until falling apart. Check baking dish every couple of hours and top up with stock if liquid in dish is drying out too much.

  3. Once pork is tender and the meat is falling apart, remove from oven and transfer pork to a chopping board, leaving cooking liquid in the baking dish. Cut skin from pork and discard, along with fat. Shred meat using two forks. Skim excess oil off the surface of the cooking liquid. Return pulled pork back to the baking dish to keep moist and warm.

  4. Combine cabbage and carrot in a large bowl. Add Birch & Waite Smokey Chipotle Mayonnaise to slaw mix- toss to coat.

  5. To serve, lightly toast split brioche buns and coat with Birch & Waite Smokey Chipotle mayonnaise. Top bases of buns with slaw and pulled pork. Serve with additional Birch & Waite Smokey Chipotle mayonnaise and charred corn.