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(serves 6)

For the burger

600g pork shoulder joint
8 tablespoons Fuji Fuji
6 burger buns, toasted on one side
50ml apple juice
1 tablespoon garlic salt
2 teaspoons fennel seeds
1 lettuce

For the coleslaw

1 small cabbage
1 red onion
1 large carrot
6 tablespoons mayonnaise


Preheat oven at 180ºC / 350ºF / gas mark 4

In a bowl add and stir together the Fuji Fuji, fennel seeds and garlic salt.

Add pork and coat in the spice mixture then leave to marinate for at least an hour, preferably overnight in a fridge.

Place the marinated pork in a baking tray, pour in the apple juice, cover with foil and roast for 5 hours. For the last 30 minutes remove the foil cover to reduce the cooking juices. Once cooked, shred the meat using two forks.

Whilst the meat is cooking, prepare the coleslaw by finely slicing the cabbage, onion and carrot. Mix in the mayonnaise.

Toast the burger buns, then layer each up with the pulled pork, coleslaw and lettuce.

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