Pulled Pork Burger
Ingredients
Rub:
- 1 t Black pepper corns
- 1 t Coriander seeds
- ½ t Mixed herbs
- 2 t Sea salt
- Half of onion roughly chopped
- 2 garlic cloves roughly chopped
- Handful of fresh sage leaves
- 1 Lemon’s juice
- 4 tbl Olive Oil
Meat:
- 1 MALU Pork Shoulder
Barbecue sauce:
- 2 tbl Barbecue sauce
- 1 tbl Tomato ketchup
- 2 t Soya sauce
- 2 tbl Sweet chilli sauce
- 1 tbl Honey
- ½ t Worcestershire sauce
- ½ t Mixed spice
- Salt and Black pepper to taste
- 1 whole nutmeg
- 1 tablespoon English mustard
- sea salt
- freshly ground black pepper
- plain flour, for dusting
- 150 g good-quality white breadcrumbs
- 2 litres vegetable oil
- 3 tablespoons vegetable or corn oil
Method
Crush the black pepper, coriander, mixed herbs and sea salt using a pestle and mortar till fine powder and set aside.
Place the onion, garlic, sage leaves, lemon juice and oil in a blender and add ground spices.
Blitz till paste like consistency achieved.
Rub marinade into MALU pork shoulder and marinade for at least 3 till 12 hours in fridge.
Place on grill in an oven tray, with water in the oven tray and wrap tightly with foil.
Place in oven and roast at 160˚C for a minimum of 8 hours.
Place all the barbecue sauce ingredients in a mixing bowl and whisk together.
Once pork shoulder cooked, cut into slices and using two forks pull slices apart to shred pork.
Caramelize some julienne cut onions, place in a mixing bowl and add some pulled pork and a teaspoon of the barbecue sauce.
Lightly toast bun, top with lettuce, thinly cut tomato, sliced red onion, jalapeno, barbecue sauce and pulled pork.
Secure top of slider with a kebab consisting of pickle onion, peppadew and gherkin.
Garnish with tempura onions, glass noodles and shredded spring onion.
053 833 7499
1 Carlstein str, Kimdustria