Ingredients
Serves: 4
- 170g shredded left over roast pork shoulder
- 2 tbsp dark brown sugar
- 130 ml shop bought tomato passata
- 2 tbsp sunflower oil
- 1 tsp ground cumin
- 1 tsp ground chilli powder
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 plum tomatoes, seeded and diced
- 1/3 cucumber, peeled and diced
- 1/2 red onion finely chopped
- 2 avocados
- 10g coriander leaves chopped
- 2 limes, juice and zest
- 1/2 red chilli, diced
- 1 clove garlic, chopped
- Butterhead lettuce leaves, separated
- 4 crispy burger baps or you want use bread toasted
- 100 ml sour cream
Method
- Place the spices in a saucepan and toast over a medium heat to cook out the spices and release the oils, then add the brown sugar, oil and passata with a pinch of salt and freshly ground black pepper.
- Bring to a simmer, then reduce heat to low and cook, occasionally stirring until thickened, about 4 or 5 mins. Add the shredded leftover pork and allow to heat right through.
- Transfer to a bowl. Keep warm until needed. Place the tomato, cucumber, onion, chili and half the coriander in a bowl and toss with half the lime juice. Season and set aside
- Roughly mash the avocado, garlic, remaining coriander and lime juice. Season with sea salt and freshly ground black pepper.
- Spread avocado mixture on the base of the bap, then fill with lettuce, turkey mixture, and some tomato salsa. Finish with a spoonful of sour cream and place the top of the bap.
- Serve with remaining tomato salsa.
