Sunday, October 19, 2014

Pulled Pork Burgers

Who doesn't love pulled pork? I've been wanting to give it a try for ages, so we invited a few friends over for lunch and gave it a shot. And it was amazing! This is how I did it.

Pork: I used a rolled pork shoulder. Remove the netting and the rind. Pat down and rub with olive oil, the coat with spice rub (recipe below). In the bottom of a heavy casserole dish put one slice onion and several sliced garlic gloves, and one cup of water. Sit your pork on top and let rest in the fridge overnight.

Some 4-5 hours before you want to eat the pork, put the dish in the oven and turn on to 150C. At this point I went back to bed for a couple of hours....

Spice mix:
1 tablespoon paprika
1 tablespoon packed golden brown sugar
1 1/2 tsp chilli powder
1 1⁄2 tsp ground cumin
1 tsp coarsely ground black pepper
1 tsp sea salt
1/2 tsp ground cayenne pepper 

BBQ sauce. Combine, bring to boil then put aside.
1 1/2 cups apple cider vinegar
1/2 cup water or apple juice
2 tbsp ketchup
2 tbsp granulated sugar
1 tbsp hot pepper sauce
1/2 tsp crushed red pepper flakes
Sea salt and freshly ground black pepper to taste


1 cup good quality mayonnaise
3 tsp smoked paprika 
1 tsp Tabasco 
juice of 1/2 lemon 
Sea salt to taste

2 granny smith apples, finely julienned
1 small to medium white cabbage, shredded 
8 jalapenos finely diced (reduce quantity if you don’t like heat) 
1/2 bunch coriander, finely chopped 
4 spring onions, finely chopped

Check the pork, it should fall apart when you stick a fork into it. I took mine out of the oven and let it sit for a little while. Then remove from the pan, and use two forks to shred or "pull" the pork. Return to the pan and mix through the onion/garlic mix. Also add enough BBQ sauce to your liking and even a bit of spice mix if you want.

Toast some brioche buns, top with pork and slaw mix and you are ready to go!

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