Cajun BBQ Pulled Pork Burger

Place the pork shoulder and its juices into an ovenproof dish. 

Sprinkle over the remaining Cajun spice mix, cover with foil and roast on the top shelf of your oven until piping hot and tender, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

While everything roasts, drain the sweetcorn in a sieve. Halve the lime.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, remove the pan from the heat.

In a medium bowl, combine the mayo with a squeeze of lime juice. Season with salt and pepper. Mix well.

Taste and add more salt, pepper and lime juice if needed.

Add the charred corn and coleslaw mix to the bowl and toss to coat. Set aside.

When 5 mins of roasting time remain, pop the burger buns into the oven to warm through, 2-3 mins.

Once cooked, remove the pork from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.

Mix through the BBQ sauce and ketchup (see pantry for amount).