Pulled Pork Burgers
Serves 3-4 people
15-20 min prep
40 min cook
Juicy pulled pork piled high on a bun with all the fixings. These burgers are messy, delicious, and totally worth it.
By Barker's Professional
Ingredients
PULLED PORK
- 1300 g Pork shoulder, boneless
- 2 tsp Brown sugar
- 1 tbsp Garlic powder
- 1 tbsp Cumin, ground
- 1 tbsp Paprika, ground
- 2 tsp Salt
- 1 tsp 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
- 6 tsp Aioli
- Barker’s Professional Mango & Peach Chutney
- Barker’s Professional American Burger Relish
Method
- 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.
