Honey BBQ Pulled Pork Burgers
Prep time: 10 min Cook time: 480 min
Honey BBQ Pulled Pork Burgers
Ingredients
-
2 1/2 POUNDS PORK SHOULDER
-
2 CUPS KETCHUP
-
1 MEDIUM ONION, FINELY CHOPPED
-
1/3 CUP APPLE CIDER VINEGAR
-
1/4 CUP HONEY
-
1/4 CUP TOMATO PASTE
-
2 TABLESPOONS SWEET PAPRIKA
-
2 TABLESPOONS WORCESTERSHIRE SAUCE
-
3 TEASPOONS SALT
-
1 TEASPOON BLACK PEPPER
-
1/4 TEASPOON CHILI POWDER
-
1/4 TEASPOON GARLIC POWDER
-
1/4 TEASPOON CAYENNE PEPPER
For Serving
-
BRIOCHE BUNS, BUTTERED AND TOASTED
-
SLICED JALAPEÑOS
-
CILANTRO
Red Cabbage Slaw
-
1 SMALL RED CABBAGE, SHREDDED
-
4 LARGE CARROTS, SHREDDED
-
4 GREEN ONIONS, THINLY SLICED
-
1 TABLESPOON DIJON-STYLE MUSTARD
-
1 CLOVE GARLIC, MINCED
-
1/3 CUP OLIVE OIL
-
1/4 CUP APPLE CIDER VINEGAR
-
2 TABLESPOONS FRESH LIME JUICE
-
1 TABLESPOONS HONEY
Cooking Directions
For the pulled pork, combine all the ingredients except the blade pork roast and the buns in a slow cooker or heavy bottom dutch oven and mix together with a spoon. Add the 2 pieces of blade pork roast and cover the slow cooker. Set for 8 hours on low. After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl.
If you’re using a dutch oven, place over medium-high heat and bring the liquid to a simmer. Cover and transfer to a 325 preheated oven: Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours. The pork is done when it is fork-tender. Then, remove from the oven and using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Serve between toasted buns with any desired toppings.