Pulled Pork Burgers

A slow-cooked American classic, Pulled Pork Burgers are a super tasty meal that you can eat any time of the year. Juicy, saucy, tangy and wonderfully messy, these beauties really are finger licking good.

Serves - 8; Preparation - 5mins; Cooking Time - 6hrs
Louisiana Pulled Pork Paste

What you’ll need:

1 ½ – 2 kg Pork Shoulder Joint

2 x Onions, sliced

1 x Jar Pulled Pork Paste

200ml Water

How to create it:

  1. OK, so heat the oven to 160°C/Fan 140°C/Gas Mark 3. Place your onions on the bottom of a large roasting tin and pop the pork joint on top, rind side up. Rub the paste over the pork joint, pour 200ml of water into the bottom of the tin, cover with foil and bake for around 6 hrs until tender. Check on the joint a few times, shaking the tray gently and add a little more water if needed.
  2. For last 10 mins, take off the foil and increase the heat to 220°C/Fan 200°C/Gas Mark 7 to get your pork beautifully crispy.
  3. Once cooked, put the pork onto a plate, cover and allow to rest for 30 mins.
  4. Strip the fat off, then using two forks shred the meat and stir through the remaining sauce.
  5. Serve in warm brioche buns with chunky ‘slaw’ and extra sauce on the side – and then it’s time for you to pile in.

Shredding the pork over a dressed green salad with chopped fresh peaches, top with finely sliced red onions and toasted almonds.

For a Mexican twist, serve the pulled pork in tortilla wraps with avocado, freshly chopped coriander, chilli and lime salsa.