Pulled Pork burgers

A month or so ago, I rather optimistically bought two kilos of pork shoulder before a long weekend, thinking I would have loads of time to while away in the kitchen. I imagined myself slow cooking the pork, creating a to-die-for smoky BBQ sauce, whipping up some coleslaw and sitting back while my housemates exclaimed how I would be the next Nigella and should have my own cooking show and restaurant and so on and so on. But the long weekend turned out like most long weekends, busier than most, and I didn’t have a chance to spend the quality time I needed to create what I wanted to.  Strangely enough, last weekend I had nothing on, and the opportunity to pull my pork out of the freezer and give it a go.  How I managed such a quiet weekend at this stage of the silly season I’m not sure, but boy was it worth it – even if my housemates neglected to mention the Nigella thing!

There was a quite a few ingredients that went into the sauce, but I think most of them should be things that are lying around in the cupboard. I say this because I basically put in what I had in my cupboard, but if you want to be a little bit experimental go for it – sweeter, saltier, smokier, spicier? Just adjust the ingredients to your taste.

This made enough for 4 plentiful pork buns and heaps leftover – enough for pork taco’s for two the night after and pork salad for lunch the day after that!

Ingredients

  • 2kg pork shoulder, bone in
  • Salt and pepper
  • 4 buns
  • Cheese of your choosing

Sauce

  • Oil
  • 1 onion
  • 2 cloves of garlic OR 2 teaspoons of crushed garlic
  • 2 red chillies
  • 1 cup of apple cider vinegar
  • 1 tin of diced tomatoes
  • 3 tablespoons of dark brown sugar
  • 3 tablespoons of treacle
  • 2 teaspoons of wholegrain mustard
  • 3 teaspoons of mustard powder
  • 2 cups of chicken stock
  • Splash of Worcestershire sauce
  • Splash of soy sauce
  • Pinch of salt and pepper
  • 1 tablespoon of tomato paste
  • 1 teaspoon of smoked paprika
  • 2 teaspoons of liquid smoke*

*liquid smoke was a small bottle I came across in my supermarket near the BBQ sauce. It is a pretty amazing find, that adds a real depth of smokiness to the sauce.  If you can’t find it though, just add 2 tablespoon of smoked paprika instead to get the flavour.

Slaw

  • 1/4 red cabbage
  • 1/2 bunch of radishes (about 4)
  • 1 green apple
  • 1 handful of coriander
  • 1 handful of mint leaves
  • 1/4 cup lime juice
  • 1/4 cup apple cider vinegar
  • splash of olive oil
  • pinch of salt and pepper

Method

Pork

  1. Season pork with salt and pepper, and sear for a couple of minutes on each side in a hot pan
  2. Place in an oven tray with fat facing up, cover well with foil (you want to keep all that steam in!), and put in oven for 5-6 hours.  Check about halfway through to make sure there is some juice on the bottom on the tray, and if it seems a bit dry add some water to line the bottom of the tray. When it is finished and you lift it out of the tray, it should be falling apart as you try and pick it up.

Sauce

  1. Heat oil in a pot, and cook onion and garlic until soft and golden
  2. Add all other ingredients to the pot, and bring to boil.  Reduce heat and simmer for about an hour, or until sauce has thickened considerably.

Slaw

  1. Finely slice cabbage, radishes and apple
  2. Toss with all other ingredients in a large bowl

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Best enjoyed with beer!

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