The juiciest burger around. You’ve got to try this one, MOB.
Cooking time (including preparation time): 5.5 Hours
Make sure you cook the pork for the full 5 hours to make sure it’s super tender.
Feeds: 4 People
1kg of Pork Shoulder
4 Tbsp of Soft Light Brown Sugar
1 Tbsp of Smoked Paprika
500ml of Apple Cider
200ml of Ketchup
75ml of Apple Cider Vinegar, Plus 2 Tbsps
3 Tbsps of Soy Sauce
1 Red Onion
1 Small White Cabbage
6 Tbsp of Mayonnaise
4 Brioche Burger Buns
Preheat the oven to 160C/140C fan.
Rub the pork shoulder all over with the paprika, 1 tbsp of sugar and a generous amount of salt and pepper.
Place the pork into a roasting dish or a casserole dish with a lid. Pour in the apple cider, cover with tin foil/lid and cook for 5 hours, until shreddable with two forks.
Meanwhile, make the BBQ sauce. Add the ketchup, apple cider vinegar, soy sauce, remaining 3 tbsp of sugar and a good few dashes of tabasco and 200ml of water to a pan. Bring to the boil.
Add 150ml of the pork juices from the roasting tray and a heaped teaspoon of smoked paprika. Let it simmer, stirring regularly for 10 minutes until thickened. Leave to cool completely - you want the BBQ sauce to be tangy to cut through the pork later.
Next, make the slaw. Finely slice the red onion, shred the cabbage and carrots. Mix with the mayonnaise, 2 tbsp of apple cider vinegar and 2 tbsp of pickling liquor from the gherkin jar. Season to taste.
Once your pork is cooked, tip the liquid into a jug and pour off any fat. Pull the pork with two forks and add 3/4 of the BBQ sauce. Mix well to combine and add cooking liquor to taste.
Cut the buns in half (toast them if you like). Spoon in a dollop of the remaining BBQ sauce followed by the pulled pork, a big handful of slaw and some sliced gherkins. Serve with the remaining slaw on the side. Pulled pork done.