Recipe
BBQ Pulled Pork Burgers
Tender barbecue pulled pork, a glossy smoky glaze, crunchy cabbage slaw and sharp gherkins fill toasted brioche buns in this generous burger, with the pork well suited to making ahead.
Ingredients
Method
20 mins prep210 mins cook230 mins total
Heat the oven to 150°C, or 130°C fan. Mix the paprika, sugar, garlic granules and a teaspoon of salt, then rub it over the pork.
Put the pork in a snug roasting tin with the stock and vinegar. Cover tightly with foil and cook for 3½ hours, until a fork slides easily into the meat.
Lift out the pork and rest it for 15 minutes. Pour the cooking juices into a pan, skim off excess fat and simmer with the barbecue sauce until glossy.
Pull the pork apart with two forks, toss it through the warm sauce and taste for seasoning. Mix the cabbage and carrot with the mayonnaise.
Fill the toasted buns with pulled pork, slaw and sliced gherkins, then serve immediately.
Notes
Cook the pork until a fork slides in easily; if it still feels firm, cover it again and give it another 20–30 minutes before shredding.
Keep the slaw and gherkins separate until assembly so the toasted brioche buns do not become soggy.
About this recipe
These pulled pork burgers bring together slow-roasted pork, a smoky barbecue glaze and the fresh crunch of a simple cabbage slaw. Toasted brioche buns and sharp gherkins give the rich, tender filling enough contrast to make each bite feel balanced rather than heavy.
The pork cooks gently in stock and cider vinegar until it can be shredded with a fork, while the cooking juices are reduced with barbecue sauce to make a glossy coating. Make the pork ahead if useful, but warm it through before assembling and keep the slaw chilled until the last moment so the buns stay pleasantly soft inside and crisp at the edges.
