Father’s Day burgers
Ricardo’s delicious recipe for pulled pork burgers serves 8.
Nothing says Happy Father’s Day like a classic burger. This year, I suggest skipping the usual ground beef to go for something a little more special: pulled pork.
Pulled Pork Burgers Ricardo Tested
Barbecue Sauce 1 cup (250 mL) ketchup 1/2 cup (125 mL) cider vinegar 1/2 cup (125 mL) apple jelly 2 tbsp chili powder 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) molasses (fancy) 2 tbsp (30 mL) sauce 2 tsp onion powder 1 tsp (5 mL) hot pepper sauce 1/2 tsp garlic powder Roast 1 bone-in pork shoulder ( about 4 lb/1.8 kg), or 1 skinless, boneless pork roast (about 3-1/2 lb/1.6 kg) Salt and pepper Coleslaw 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) whole-grain mustard 1 tbsp (15 mL) maple syrup 1 tbsp (15 mL) olive oil 1 apple, cored and finely julienned 4 cups (340 g) thinly sliced green cabbage Salt and pepper Burgers 8 large hamburger buns, toasted 3 cups (750 mL) warm barbecued pulled pork with sauce (see recipe at ricardocuisine.com) Barbecue Sauce In the slow cooker, combine all the ingredients. Roast Add the meat and baste well with the sauce. Season with salt and pepper. Cover and cook on low for 8 hours. Remove the meat from the cooker. With a fork, pull the meat apart and set aside in a bowl.
Meanwhile, in a small saucepan, reduce the sauce by half. Add to the meat. Mix thoroughly and adjust the seasoning Coleslaw In a large bowl, combine the vinegar, mustard, maple syrup, and oil. Add the apple and toss to coat thoroughly (to prevent browning). Add the cabbage and toss well. Season with salt and pepper. Let rest for 15 minutes. Burgers Spread the barbecued pulled pork on the bottom half of a hamburger bun and garnish with the coleslaw. Top with the other half of the bun and serve immediately.
Serves 8.