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Molasses and rum barbecue pulled pork burger with chips and garlic mayo

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After five hours slowly braising in molasses and rum barbecue sauce, this sweet, sticky pulled pork is just what you want in a brioche bun, with fat, golden chips and garlic mayo alongside.

Ingredients

For the molasses and rum barbecue sauce

For the pulled pork

For the fat chips

  • 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips
  • 3 litres/5¼ pints sunflower or ground nut oil, for frying

For the garlic mayonnaise

To serve