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Cuban pulled-pork buns with pickled radishes

40 minutes

Cuban pulled-pork buns with pickled radishes

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight pickling time

Cooking Time 40 minutes

Ingredients

1 x 500 g punnet Woolworths slow-cooked BBQ pulled pork
4 large sesame hamburger rolls
3 - 4 T thick mayonnaise
2 - 3 t hot English mustard
100 - 125 g sliced baked or smoked country ham
75–100 g sliced Emmenthal cheese
2 - 3 butter, melted
Woolworths crisp lettuce leaves, for serving

For the pickled radishes:

150 g radishes, cleaned
1⁄3 cup red wine vinegar
1 T dark brown sugar
1 t salt

Method

Prepare the pulled pork according to package instructions. Meanwhile, split the rolls and spread with mayonnaise and mustard.

Add a slice or two of ham. Spoon a quarter of the hot pork on top. Cover with 1 or 2 slices of cheese.

Line a deep baking tray with baking paper. Place the filled buns in the tray, packing them close together. Brush with melted butter. Bake at 180°C for 10 minutes, or until hot and crusty and the cheese has melted. Serve with crisp lettuce leaves and pickled radishes.

To make the pickled radishes, leave the small radishes whole but cut larger ones in half. Mix the remaining ingredients and add the radishes. Allow the radishes to pickle for a few hours or overnight in the fridge.

Cook's note: It’s no hassle at all to make these mouthwatering buns when you use ready-cooked pulled pork. Woolies’ succulent Easy to Cook pork shoulder is slow-cooked until tender, shredded and finished with a sticky-sweet BBQ sauce.

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Cuban pulled-pork buns with pickled radishes

Cuban pulled-pork buns with pickled radishes

Ingredients

Method