These BBQ Pulled Pork Burgers are perfect for entertaining; prep the pork the day before and then leave in the oven for a whole day on low. I adore that the oven or BBQ do the hard work for me, making it easier to sit and talk with my guests. Toss the shredded pork through a gorgeous smokey bbq sauce, or add a few drops of liquid smoke if you have it. In concentrated version it smells horrific but adds a savoury depth that can’t be beat. A few place sell liquid smoke, but my favourite is from Little Bird Organics, available online here. Just remember, a drop or two is all that is needed.
The fennel and apple in the slaw cut through the richness of the pork, providing balance and a resemblance of vegetables. If your chopping skills are up to it, manually slice the cabbage and fennel. However, using a food processor is easier and I often do. I like this slaw with a dressing that is rather thin and sharp. If you find it too sharp for your tastes, add a little more mayonnaise to mellow out the vinegar. Serve with pickles on the side, ice cold beers and good company.
Ingredients
- 2.5kg free range pork shoulder, bone in
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp chilli flakes
- 2 tsp salt - I used a smoked applewood salt, but please use whatever you have
- 2 tsp ground pepper
- 2 cups of apple juice
- 1/2 cup water
- 1/2 red cabbage
- 1 x fennel bulb
- 2 x carrots, julienned
- 2 x apples, cored
- Handful of parsley
- 2 tbsp dijon mustard
- 2 tbsp white wine or apple cider vinegar
- 1/4 cup mayonnaise
- Salt and pepper to season
- To serve:
- Good quality BBQ sauce
- Burger buns
- Dill pickles
Instructions
PULLED PORK:
Combine all the marinade ingredients and rub all over the pork shoulder. Leave to marinate for 12 hours or overnight.
Preheat the oven to 150 degrees. Place the pork shoulder into an oven tray, or tin foil tray (if you're using your BBQ). Carefully pour the apple juice around the pork, and top up with water if needed. The liquid should sit a couple of centimetres up the side of the pork.
Put the pork into the oven, or closed top BBQ and leave for approximately 7 hours, or until the pork falls off the bone when pulled with a pork. Remove from the oven, or BBQ and take the pork out of the liquid. Carefully shred the meat with two forks into a bowl. Mix through a little of the BBQ sauce and check the seasoning.
BURGER SLAW:
Carefully slice the cabbage and fennel. Grate the apple and finely chop the parsley, and then mix all the ingredients together. Put the dressing ingredients in a jug and whisk until combined. Toss lightly through the slaw. You want to vegetables lightly dressed, not drowning in dressing.
Serve the pork in rolls, with the burger slaw and an extra drizzle of smokey BBQ sauce. Dill pickles on the side, for your pickle loving friends.
Best with ice cold beers on the side.
