Winter has come, but that doesn’t mean you can’t BBQ! Keep warm this winter with a Big Rick’s pulled pork burger – guaranteed to warm you up!
Ingredients
- 2½ kg boneless pork shoulder, skin removed
- 3 tbsp. olive oil
- 2 tsp Spanish paprika
- 2 tsp mustard powder
- 1 tsp garlic salt
- 1 tsp onion salt
- Big Rick’s BBQ sauce (your choice of flavour)
To Serve:
- 16 brioche buns
- Cabbage Slaw
- Big Rick’s BBQ sauce (your choice of flavour)
Method
- Heat oven to 150°C (130°C fan forced). Rub 2 tbsp. of olive oil onto the pork. Heat a large non-stick pan until very hot, and sear the pork on all sides until golden brown.
- Place the pork in a roasting tin, on the wire rack. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper. Brush all over the pork.
- Add 1 cup of water to the roasting tin, and cover very tightly with foil. Cook for five hours or until almost falling apart.
- Once cooked, drain the pork juices into a measuring jug. Shred the pork using 2 forks, discarding the fat.
- Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp. Big Rick’s BBQ sauce and pour over the meat. Keep warm until serving, or reheat.
- To assemble, pile the meat into the halved brioche buns, spoon over Big Rick’s BBQ sauce, top with coleslaw, and sandwich together.
