Pulled pork burgers with braised barbecue sauce

Bank holiday eating done right.

Serves: 8

INGREDIENTS

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

METHOD

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

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