Pulled pork burgers with braised barbecue sauce
Bank holiday eating done right.
2 tbs brown sugar
2 tbs smoked paprika (pimenton)
2 tbs cumin
1.8kg boneless pork shoulder, rind removed
2 tbs olive oil
1 onion, finely chopped
2 tbs sultanas
3 garlic cloves, chopped
3 x 410g cans Ardmona Crushed Tomatoes
2 chipotle chillies in adobo sauce
1/4 cup (60ml) Worcestershire sauce
1/4 cup (60ml) apple cider vinegar
8 slices tasty cheese
8 soft bread rolls
Coriander leaves and coleslaw (optional), to serve
Combine sugar, smoked paprika, cumin and 1 tbs salt in a bowl, then rub over pork shoulder. Transfer pork to a large bowl, cover and chill overnight.
The next day, preheat oven to 160°C. Heat oil in a heavy-based cast-iron pan over medium heat. Add onion and sultanas and cook, stirring, for 3-4 minutes until softened.
Add garlic and cook for a further 30 seconds or until fragrant. Add tomato, chipotle, Worcestershire sauce and vinegar. Bring to a simmer, then add the pork shoulder, making sure part of the shoulder sits above sauce.
Place in the oven and roast for 4 hours 30 minutes or until meat is tender enough to pull apart. Transfer pork to a tray, cover with foil, and rest for 30 minutes.
Meanwhile, to make barbecue sauce, use a stick blender to blend braising liquid until smooth, then season
Using forks, pull apart pork shoulder. Serve on rolls with barbecue sauce, coriander, cheese and coleslaw, if using
Recipe credit: Delicious Magazine