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 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
