This burger is juicy, saucy, savoury, tangy, sweet, and messy. The sauce will get all over your hands, and probably your shirt. But it’s definitely worth the risk, because of the intense, perfectly balanced harmony of this gorgeous mess.
Now, what this burger isn’t, is authentic. It’s not really a true bbq pulled pork burger in the purist sense of any Southern tradition or otherwise. I didn’t cook it over wood, I mixed up my own crazy bbq sauce, and I’m serving it on a brioche bun, which I’m sure is not traditional.
But then, does that make this recipe suitable for Street Food Monday? I say yes, because this burger is what you can get on the dream street food alley that exists in my head. This is the kind of thing that I want to get at any kind of festival, carnival, track meet, street party, conference or seminar.
At any one of these events I swear, I won’t be fussy. Give me a whole hog slow roasted in a pit overnight, and I’m one happy gal. But this is the version that you can knock up at home, with minimal effort, and which is guaranteed to taste good – no staying up for 24 hours required.
The other great thing about this recipe is that is such an affordable way to feed a crowd. I’ve noted below that the recipe feeds six, but in a party situation, with plenty of snacks and other things going around, I think this could easily stretch to a lot more. And all you have to do is bung the thing into the oven in the morning, and then stir a few things together for the sauce.
Also, I have a feeling that this could be easily adapted to go into a slow cooker, but I don’t have one so I’ll have to leave it up to you guys to try that out. If you do, let me know how it goes! Have a great week, lovely people!
- 1.5 kg boneless pork shoulder roast
- 2tbsp brown sugar
- 1tbsp salt
- 1tbsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tbsp olive oil
- 2 cloves garlic
- ½ red onion, finely chopped or grated
- 1 cup tomato sauce
- ¼ cup Worcestershire sauce
- ¼ cup cider vinegar
- 3 tbsp brown sugar
- 2 tbsp American mustard
- 2 tsp honey
- ½ a small head of red cabbage
- 1 large or 2 small carrots
- ½ red onion or some chopped spring onions
- 2 tbsp mayonnaise
- 1 tsp grain mustard
- Squeeze of lemon juice
- Bread rolls, to serve
- Preheat the oven to 200C, and place the pork into a roasting dish. Stir together the sugar, salt and spices and rub thoroughly, all over the pork. Place into the oven for 30 minutes.
- Remove the pork from the oven and add 2 cups of water to the bottom of the pan. Cover the pan tightly with tinfoil, turn the oven down to 140C, and cook for about 6-6½ hours, or until the meat falls apart easily.
- To make the barbecue sauce, place the oil, garlic and onion into a medium saucepan and sweat over a low heat, until translucent. Add the remaining ingredients, and simmer gently for a few minutes. Set aside until ready to serve.
- To make the slaw, simply shred the cabbage, carrots and red onion finely and place into a serving bowl. Stir together the mayo, mustard and a squeeze of lemon (to taste), and then toss everything together. This actually benefits from a little time in the fridge, so it’s great to make ahead, even the day before.
- When ready to serve, shred the pork with two forks, discarding any skin or excess fat, and toss with about 2 thirds of the sauce. Pile a good amount of the pork onto a bun, add more sauce if you want it, plus plenty of the slaw, and dig in! If you’re really going for it, you can even throw a few potato chips in there. Enjoy!