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Pulled pork burgers with Angostura BBQ Sauce

These melt-in-your-mouth pulled pork burgers are perfect for weekend bbq's or delicious gatherings.

Pulled pork burgers with Angostura BBQ Sauce

1.6kg shoulder of pork from the neck end, bone in
2 tbsp salt
2 tbsp dark muscovado sugar
1 tbsp smoked paprika
½ cup Angostura Bitters BBQ sauce
6 burger buns
1 baby cos lettuce, shredded
1 bunch fresh coriander or parsley leaves
½ cup onion sprouts

Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin. Mix together the salt, sugar and paprika and rub about half into the meat.

Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125°C. Fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89°C and until meat starts to fall apart. Pour off the juices and reserve.

Turn the heat back up to 220°C and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.
 Using two forks, to pull the meat into shreds, cutting up the crackling too, and then add the Angostura Bitters BBQ sauce and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven.

Toast burger buns and place portion of shredded meat in each bun. Garnish with shredded lettuce and garnish coriander leaves or onion sprouts.

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