Pulled Pork Burgers for Kids

Ingredients

• 1.5 cups salt reduced beef stock
• 1 x 400g tin crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons brown sugar 
• 1 garlic clove, crushed  
• 1 tablespoon Dijon mustard
• 2 teaspoons worcestershire sauce
• 1 onion, finely chopped
• 1/2 cup red capsicum, seeds removed, finely chopped
• 1.2kg boned pork shoulder cut into 4 peices
• 1 tablespoon fresh coriander, chopped (optional)   
• ½ teaspoon salt
• 1 tablespoon olive oil

Slaw

• 1 cup red cabbage , thinly sliced
• 2 tablespoons greek yoghurt
• 1 tablespoon lime juice
• Freezable, Egg Free, Dairy Free
• Storage: Freeze the pork in 1/2 cup portions for up to 2 months
  

Method

1. Put the beef stock, tomatoes, paste, cumin, paprika, brown sugar, garlic, mustard and Worcestershire sauce in to a bowl and stir to combine.
2. Place the chopped onion and capsicum in the bottom of the pressure cooker. Add the pork and pour the sauce over the top. You want the pork to be arranged so it is covered in the sauce.
3. Select PRESSURE COOK CUSTOM 80KPA / 40 MIN / NATURAL, or until the pork is tender and cooked through.
4. When cooking is completed, remove the pork and shred the meat using two forks, stir through the coriander.
5. Select REDUCE and heat level HIGH. Cook until the sauce thickens to desired consistency, about 5 minutes. Add pork back into sauce and stir well to combine.
6. To make the slaw, combine the chopped cabbage, yoghurt and lime juice in a bowl and toss to combine.
7. Serve the pork topped on fresh bread rolls or on tortillas – burrito style. Add the slaw and enjoy.