BBQ Pulled Pork Burgers

• boneless pork2 ½ kg

  shoulder, skinless

• olive oil↗3 tbsp
• Spanish paprika↗2 tsp

  (pimentón)

• mustard powder2 tsp
• garlic salt↗1 tsp
• onion salt↗1 tsp
• liquid smoke1 tbsp

  (optional, see tip below)

• brioche buns↗16

  (see “Serves”)

• sweet‑sour cabbage salad, homemade chipotle and pork barbecue sauce, and sweet‑sour pickled cucumber (from jar, sliced)

  (see recipes in “Serves”)

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C (130 °C for convection). Rub the pork pieces with 2 tbsp olive oil. Heat a large non‑stick skillet over high heat and sear the meat on all sides until a golden crust forms.

2. 2

   Transfer the meat to a rack placed in a roasting pan. In a small bowl combine the Spanish paprika, mustard powder, garlic salt, onion salt, a pinch of black pepper and, if desired, the liquid smoke. Rub the meat with the resulting mixture.

3. 3

   Add 1 cup of water to the roasting pan, tightly cover with foil and cook for 5 hours, or until the meat is almost falling apart.

4. 4

   Drain the juices into a measuring cup. Using two forks, shred the pork, discarding excess fat.

5. 5

   Separate the fat from the juices. Add 125 ml and 4 tbsp barbecue sauce to the juices (see “Serves” section) and mix thoroughly. Pour the sauce over the meat, keep warm until serving or quickly reheat.

6. 6

   To assemble, split the brioche buns in half, place the shredded meat on the bottom half, drizzle with barbecue sauce, add the cabbage salad and pickled cucumbers, and top with the other half of the bun.