As recently sampled in the McGrath office, our Property Manager Jacqui has outdone herself with this month’s recipe for Slow Cooker Pulled Pork Burgers. This hearty winter fare is guaranteed to make your mouth water.
INGREDIENTS:
- 1 teaspoon vegetable oil
- 1 pork shoulder roast 2kg (approx.)
- 1 cup barbeque sauce
- ½ cup apple cider vinegar
- ½ cup chicken stock
- ¼ cup brown sugar
- 1 tbs prepared yellow mustard
- 1 tbs Worcestershire sauce
- 1 tbs chilli powder (if you like less spicy, reduce this amount)
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 & ½ tsp dried thyme
- 8 brioche buns, split
- Coleslaw
METHOD:
Step 1
Pour the vegetable oil into the bottom of a slow cooker. Add the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chilli powder, onion, garlic, and thyme. Place the pork roast into the slow cooker and turn it around in the sauce to coat. Cover and cook on High until the roast shreds easily with a fork, up to 6 hours.
Step 2
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. (Alternative: you can strain the sauce and skim off the fat, then pour it into a saucepan and simmer until it reduces and thickens)
Step 3
Toast the inside of the buns under griller. Spoon pork into the toasted buns and top with coleslaw, if desired.
Note: The pork can also be cooked on Low for 10 to 12 hours.