Pulled Pork Burgers
Ingredients
PULLED PORK
1300g Pork shoulder, boneless
2tbsp Brown sugar
1tbsp Garlic powder
1tbsp Cumin, ground
1tbsp Paprika, ground
2tsp Salt
1tsp Pepper, black
1 1/4 cups, divided, Barker’s Professional Spiced Apricot Sauce
BURGERS
6 Brioche Burger Bun
6 slices Swiss Cheese
300 Colourful slaw, pre-packed (undressed, or lightly dressed)
2 handfuls Fresh coriander
6tbsp Aioli
Barker’s Professional Mango & Peach Chutney
Barker’s Professional American Burger Relish
Method
PULLED PORK
Remove any skin from the pork, leaving a thin layer of fat on (use the skin to make crackling if you like - makes a delicious addition to the burgers!).
Combine sugar, garlic powder, cumin, paprika, salt and pepper in a small bowl. Rub all over the pork. Place in slow cooker. Pour 3/4 cup Barker’s Professional Spiced Apricot Sauce over the top and place the lid on.
Cook for 8-10 hours on low, or 5-6 hours on high, until pork is tender enough to shred.
Remove pork onto a plate. Discard about two thirds of the liquid remaining in the slow cooker. Use two forks to shred the pork. Return to the slow cooker.
Add the remaining 1/2 cup Barker’s Professional Spiced Apricot Sauce. Toss to combine. Keep pulled pork warm in the slow cooker on low until ready to serve.
BURGERS
Toast burger bun halves on the barbecue (or in a frying pan or oven). Top with cheese, pork, slaw, coriander, aioli and chutney or relish. Sandwich together and serve immediately.