Published On: Tue, Jun 12th, 2018

This Father’s Day, treat dad to barbecued pulled pork burgers that practically cook themselves

Nothing says Happy Father’s Day like a classic burger. This year, I suggest skipping the usual ground beef to go for something a little more special: pulled pork.

Bonus: You can make this your easiest dinner ever by cooking the pork shoulder in the slow cooker. Just toss in all the ingredients, cover and cook on low for 8 hours. I like to make it ahead of time so all that’s left to do is to make a quick coleslaw, toast the buns and pass the corkscrew.

1 cup (250 mL) ketchup

1/2 cup (125 mL) cider vinegar

1/2 cup (125 mL) apple jelly

2 tbsp chili powder

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) molasses (fancy)

2 tbsp (30 mL) sauce

2 tsp onion powder

1 tsp (5 mL) hot pepper sauce

1/2 tsp garlic powder

Roast

Bone-in pork shoulder (about 4 lb/1.8 kg), or 1 skinless, boneless pork roast (about 3-1/2 lb/1.6 kg)

Salt and pepper

Barbecue Sauce

In the slow cooker, combine all the ingredients.

Roast

Add the meat and baste well with the sauce. Season with salt and pepper.

Cover and cook on low for 8 hours.

Remove the meat from the cooker. With a fork, pull the meat apart and set aside in a bowl.

Meanwhile, in a small saucepan, reduce the sauce by half. Add to the meat. Mix thoroughly and adjust the seasoning.

Serve in burgers. Serves 8.

Pulled Pork Burgers

Barbecue Sauce

1 cup (250 mL) ketchup

1/2 cup (125 mL) cider vinegar

1/2 cup (125 mL) apple jelly

2 tbsp chili powder

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) molasses (fancy)

2 tbsp (30 mL) sauce

2 tsp onion powder

1 tsp (5 mL) hot pepper sauce

1/2 tsp garlic powder

Roast

1 bone-in pork shoulder (about 4 lb/1.8 kg), or 1 skinless, boneless pork roast (about 3-1/2 lb/1.6 kg)

Salt and pepper

Coleslaw

2 tbsp (30 mL) cider vinegar

1 tbsp (15 mL) whole-grain mustard

1 tbsp (15 mL) maple syrup

1 tbsp (15 mL) olive oil

1 apple, cored and finely julienned

4 cups (340 g) thinly sliced green cabbage

Salt and pepper

Burgers

8 large hamburger buns, toasted

3 cups (750 mL) warm barbecued pulled pork with sauce (see recipe at ricardocuisine.com)

Barbecue Sauce

In the slow cooker, combine all the ingredients.

Roast

Add the meat and baste well with the sauce. Season with salt and pepper.

Cover and cook on low for 8 hours.

Remove the meat from the cooker. With a fork, pull the meat apart and set aside in a bowl.

Meanwhile, in a small saucepan, reduce the sauce by half. Add to the meat. Mix thoroughly and adjust the seasoning

Coleslaw

In a large bowl, combine the vinegar, mustard, maple syru, and oil. Add the apple and toss to coat thoroughly (to prevent browning). Add the cabbage and toss well. Season with salt and pepper. Let rest for 15 minutes.

Burgers

Spread the barbecued pulled pork on the bottom half of a hamburger bun and garnish with the coleslaw. Top with the other half of the bun and serve immediately.

Serves 8.

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This Father’s Day, treat dad to barbecued pulled pork burgers that practically cook themselves