- 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 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
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.