Name: BBQ pulled pork burgers
Prep time: 10 min
Cook time: 5 h 10 min
Total time: 5 h 20 min
Yield: Makes enough for 16 buns with leftovers
Cuisine: American
Ingredients: 2 ½kg boneless pork shoulder, skin removed; 3 tbsp olive oil; 2 tsp Spanish paprika (pimentón); 2 tsp mustard powder; 1 tsp garlic salt; 1 tsp onion salt; 1 tbsp liquid smoke (optional, see tip, below); 16 brioche buns (see 'goes well with'); Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Ingredients

16 serv.

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Instructions

Tap a step to mark it done

1 Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
2 Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
3 Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
4 Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
5 Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
6 To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.