I have begun to indulge in summer. Beach during every spare moment, cool watermelon on the veranda, smelling the sweet scent of jasmine floating through the humid summer air. This is the heart of summer for me, in Cyprus. When I was growing up in Canada, outdoor barbecues were the heart of summer for me. We would play basketball at my friend’s house until the sun set while her father prepared dinner for us on the barbecue. One summertime meal I really miss in Cyprus, is pulled pork burgers. It’s pretty hard to find good pulled pork burgers in Cyprus. Maybe in a few years things might be a bit different, but for now, I just make them myself. There are a couple reasons why I really like pulled pork burgers. Pulled pork burgers are perfect for backyard barbecues because you can prepare the pork and side dishes for your party hours before your guests arrive and then simply relax and enjoy the night once the guests arrive. It is surprisingly easy to make delicious pulled pork. You marinate it, and then roast it for 6 hours and it is ready for however you wish to serve it: in burger buns, on its own. It has the added benefit that if you make a lot, you can keep the remainder in the fridge and enjoy it in different recipes the next day. In this recipe, I made high-stacked pulled pork burger. I took the pulled pork, slathered it in Foodsaver’s sweet and spicy barbecue sauce and served it in burger buns with a tangy coleslaw and curly fries. So good and easy to prepare. And a great meal to make for yourself and/or your kids, whether or not they are playing basketball. I hope you enjoy.
Level of Difficulty: 2/5
Preparation Time: about 20 hours (including resting time)
Cooking Time: 6 hours
Serves: 4-6 persons (Make 1 large pulled pork for 4 people and 1 small coleslaw salad for 2 people)
for the pulled pork
1.26 kg (2.7 pounds) Foodsaver Boneless Pork Shoulder
1 tbs + 1 tsp salt (if you do not like salty food, omit 1 tsp)
1 tbs + 2 tsp brown sugar
1 tbs smoked paprika
1 tbs Reine de Dijon Mustard (available at Foodsaver)
1/4 tsp pepper
1/2 cup chicken broth (homemade is preferable)
1 onion chopped in half, and then in quarters
Foodsaver Hamburger Buns
Develey Barbecue Sauce (as garnish to taste)
1 Pack Foodsaver French Fries Twisters Seasoned
for the coleslaw
1/4 chopped green cabbage
1/4 chopped red cabbage
2 grated carrots
1/2 cup good quality mayonnaise (preferably Develey)
2 tbs sour cream
1 tbs (scant) Reine de Dijon Mustard
3/4 tsp sugar
1 tbs (heaped) apple cider vinegar
1/2 tsp caraway seeds
1/4 tsp celery salt
pepper to taste
for the pulled pork burgers
1. Prepare the pork marinade. In a small bowl, mix together the salt, brown sugar, smoked paprika, pepper and dijon mustard and stir together with a fork until combined. Remove the defrosted pork shoulder from its packaging and pat it dry with a paper towel. Using your hands, rub the marinade all over the pork shoulder. Place in a glass bowl and cover with plastic wrap. Leave to marinate over night in the fridge.
2. Preheat the oven to 120C. In a large roasting pan (you can use a cast iron Dutch oven) pour the chicken broth and add the onion. Remove the pork shoulder from the glass bowl and place it in the roasting pan. Place it in the oven (uncovered) and roast for 6 hours. Every 1 hour check on the pork and baste it with the released liquids. At the 3rd hour, cover the pork with a lid (use tinfoil to cover the pork if you’ve placed the pork in a roasting pan), and roast with the lid on for 2 hours. You can choose to omit covering the pork and/or basting it – this simply means that your pork will be crispier and drier on top, which some people prefer. (TIP: For very tender pulled pork, keep it covered with a lid for the first 4 hours, turning the pork so that a different side rests in the liquid every 2 hours. )
3. After 6 hours, remove the pulled pork from the oven. Keep the pork covered and let it rest for 30 minutes before pulling it apart with two forks.
4. Slather the pulled pork in barbecue sauce and place it (together with the coleslaw) in a toasted burger bun (with a little melted butter on top of the burger).
for the caraway coleslaw
1. Chop/grate the cabbage and carrot and place in a bowl.
2. Prepare the dressing. Gather the pepper, celery salt, caraway seeds, cider vinegar, sugar, apple cider vinegar, sugar, dijon mustard, sour cream and mayonnaise in a small bowl and mix well.
3. Keep the dressing and chopped salad separate from each other and in the fridge until it is time to serve.