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Pulled Pork Burgers

2018-08-23

Recipe Info

  • Servings : 8
  • Prep Time : 8m
  • Cook Time : 3m
  • Ready In : 11m

This recipe is ideal for serving a crowd, and will be loved by all.

Ingredients

  • 1.8kg pork shoulder (bone-in)
  • For the dry rub
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chilli powder
  • 1 tbsp cayenne pepper
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 1 tbsp paprika
  • 170g brown sugar
  • For the brine
  • 170g salt
  • 170g brown sugar
  • 2 litres cold water
  • 2 bay leaves
  • 3 tbsps dry rub mix

Method

Step 1

For the dry rub, mix all the spices well and store in an air tight container.

Step 2

For the brine, add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Step 3

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.

Step 4

Remove the pork shoulder from the brine, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle the dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking. Place the baking pan uncovered in a 110°C oven on the middle rack. Insert a probe thermometer into the centre or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking. Do not remove from the oven until the centre of the shoulder reaches 90°C.

Step 5

Switch off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 75°C or slightly lower, remove from the oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve on fresh bread rolls with salad and BBQ sauce.

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