This delicious pulled pork burger is the ideal Saturday night meal to enjoy with family and friends. To go the extra mile you can make some of your own mayonnaise and even pickle some red onions. Recipe below...
Ingredients
Pork:
Serves 8-10
5 garlic cloves (peeled and minced)
2 tbsp demerara sugar
3 tbsp smoked paprika
2 Sprigs of fresh thyme leaves (finely chopped, stems removed)
Olive oil
2-3kg pork shoulder bone in (rind removed, but keep this for crackling)
4 onions (peeled and roughly chopped)
500ml apple cider
Salt & pepper
Chipotle Mayonaise:
Serves 4-6
3 tbsp mayonaise
3 tsp wholegrain mustard
3 tsp honey
1.5 tsp chipotle paste
1.5 tsp amoked paprika
Slaw:
Serves 4-6
350g (1/2 of a whole) red cabbage (finely sliced)
4 tbsp yoghurt
3 tsp dijon mustard
Handful of coriander (roughly chopped)
Salt & pepper
Burger Bun Recipe: www.samseatsonline.com/post/burger-buns
METHOD
Pork:
1. Mix together the garlic, sugar, paprika and thyme with enough olive oil to form a thick paste. Season with salt and pepper.
2. Rub the mixture all over the pork and leave to marinate for a couple of hours.
3. Heat some olive oil in a dutch oven and then sear the marinated pork on all sides, being careful not to burn the spices.
4. Remove the pork from the pan and add the onions. Cook them for a few minutes in the residual juices and spices, continuously stirring.
5. Place the pork back on top of the onions. Tip the cider over the pork then cover and cook at 140 degrees Celcius for 5 hours, until falling apart.
6. Once cooked, remove the meat from the pan and set aside to rest for 30 minutes.
7. Whilst the pork is resting, strain the remaining juices from the bottom of a pan. At this point the onions have no flavour in them therefore are ok to discard.
8. Add the strained juices into a new saucepan and reduce until thickened.
9. Whilst the meat is resting and sauce is thickening, take the pork rind, pat dry, score diagonally and then and cover in 1.5 tbsp flaky sea salt. Cook in an oven of 180 degrees celcius until puffed up and crisp
10. Once the pork has rested, pull it apart using forks, shredding it as you go. Once shredded, tip over the hot, thickened juices and mix.
Chipotle Mayo:
Simply mix all of the ingredients together and adjust with salt and pepper to taste. To go the extra mile, making homemade mayonnaise is a game changer.
Slaw:
Mix together the yoghurt, mustard and coriander in a bowl. Season to taste with salt and pepper. Add in the red cabbage and mix until evenly coated.
To Serve
Toast some milk buns then spoon a generous amount of chipotle mayonnaise onto both sides of the bun. Stack with some pulled pork, slaw, crackling and any extra toppings of your choice. Enjoy!
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