Hey there, burger lovers!
Are you craving something super delicious? I’ve got a fantastic recipe just for you!
Today, I’m sharing my mouthwatering pulled pork burger.
It’s tender, sweet, and smoky, loaded with flavor.
Perfect for a weekend BBQ or dinner with friends!
Trust me, you won’t want to miss this one! Let’s dive in!
Possible Ingredient Alternatives
Pork shoulder can be replaced with chicken thighs or jackfruit for a vegetarian option. Chicken thighs will require less cooking time, while jackfruit should be cooked until tender and shredded. Both alternatives will absorb the flavors well. Hard apple cider can be substituted with non-alcoholic apple juice or apple cider vinegar mixed with water. Use a 3:1 ratio of apple juice to water or a 4:1 ratio of water to apple cider vinegar. These options maintain the fruity flavor profile without alcohol. BBQ sauce can be swapped for a homemade blend of tomato paste, vinegar, and spices for a customizable, lower-sugar alternative. Start with 1/4 cup tomato paste, 2 tablespoons vinegar, and adjust spices to taste. This allows for better control over ingredients and flavor intensity.
| Preparation Time | 15-30 minutes |
| Cooking Time | 240-250 minutes |
| Total Time | 255-280 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3800-4200
- Protein: 200-220 g
- Fat: 130-150 g
- Carbohydrates: 500-550 g
Ingredients
For the pulled pork:
- leaves from 1 rosemary sprig
- 550g water
- 100g brown onion, sliced
- 1 tsp chicken broth paste (I use Better Than Bouillon)
- 1 garlic clove (finely minced for best flavor)
- 500g BBQ sauce
- 200g hard apple cider (for extra tang and moisture)
- 1/2 tsp sea salt
- 800g boneless pork shoulder
- black pepper
For assembly and serving:
- 12 leaves iceberg lettuce
- 6 burger buns (I like brioche buns for this)
- tomato ketchup
Step 1: Prepare the Ingredients
Begin by peeling and crushing a garlic clove.
Then, cut the brown onion into 1 cm rings.
Remove the leaves from the sprig of fresh rosemary.
These aromatic ingredients will enhance the flavor of your dish.
Step 2: Marinate the Pork
In a mixing bowl, combine the crushed garlic, onion rings, rosemary leaves, water, apple cider, sea salt, and chicken stock paste.
Mix well to create a flavorful marinade.
Add the pork shoulder pieces to the bowl, ensuring they are well coated in the marinade.
Allow the pork to marinate for at least 1 hour to absorb the flavors.
Step 3: Cook the Pork
After marinating, transfer the pork and marinade into a suitable cooking pot or slow cooker.
Cook the pork on low heat for approximately 4 hours, or until it becomes tender and easily shredded.
Check periodically to ensure it’s cooking at the right pace.
Step 4: Shred and Sauce the Pork
Once the pork is cooked, remove it from the pot and shred it using two forks, creating that classic pulled pork texture.
Return the shredded pork to the pot and mix it with barbecue sauce to taste.
Heat through for an additional 10 minutes, allowing the flavors to meld.
Step 5: Prepare the Buns and Lettuce
While the pork is heating through with the barbecue sauce, prepare the burger buns and separate the iceberg lettuce leaves.
This will be the base and the crunchy component of your burger.
Step 6: Assemble and Serve
Assemble the burgers by placing a portion of the pulled pork on each bun, topping it with the iceberg lettuce.
Add tomato ketchup if desired for some extra tanginess.
Serve the pulled pork burgers immediately, and enjoy!
