• Boil the kettle. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch half the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Half-fill a large saucepan with boiling water and a pinch of salt. • Cut corn cob in half. Cook corn in the boiling water, over high heat, until tender, 5 minutes. Drain. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Meanwhile, place bake-at-home burger buns on a plate and microwave in 10 second bursts for 1 minute. • Halve buns and toast, cut-side down, in the frying pan over medium-high heat until golden, 3-4 minutes. TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.

• Return large frying pan to medium-high heat with a drizzle of olive oil. • Cook pulled pork, the remaining sliced onion and All-American spice blend, stirring, until fragrant, 1-2 minutes. • Add the water and BBQ sauce and cook until until combined and heated through, 1-2 minutes.

• In a medium bowl, combine slaw mix, garlic aioli and a splash of pickling liquid. Season. Drain pickled onions. • Slice avocado in half, scoop out flesh and thinly slice. • Top burger buns with avocado, creamy slaw, BBQ pulled pork and pickled onions. • Serve with corn cobs (spread with a little butter if you like!) and any remaining slaw. Enjoy!