“All In One” Smoked Pulled Pork Burger

“All In One”  Smoked Pulled Pork Burger

Juicy, fall-apart tender, and infused with smoky spice, this pulled pork is damn good! Once done, just put the pan juices to use, throw the pork on a burger bun, add some nice toppings and lets go!

 

So, you want to make smoked pulled pork burgers? It’s surprisingly easy!

First, get a 3-kilogram bone-in pork shoulder from your butcher. It will have a fat cap, so chill the pork to ensure that the meat and fat are firm, then trim excess fat until you’re left with a half-centimeter-thick cap. A sharp butcher or carving knife are the best tools for this.

Once done, pat the brisket dry with paper towels.

Now, let’s smack it with flavour!

Grab the All in one rub and apply it all over the pork. Once done, let the pork sit for 20 minutes or until the rub appears moist. 

 

Let’s fire up the grill! 

Prepare a charcoal grill for indirect grilling at 110-120 degrees C and add about ¾ cup of soaked Applewood chips/chunks to each side of the coals.

 

Place the pork shoulder in an aluminium foil pan fat side up and put the pan in the centre of the grill, away from the heat. Cover the grill and smoke for 3-4 hours or until the internal temperature registers 70 degrees C. At that point you are supposed to have a nice bark layer on your pork shoulder, if not, let it go a bit more and spritz some vinegar, honey & water mix on it to keep it from drying out. Wrap the pork shoulder in an aluminium foil and let it in the BBQ for another 3-5 hours until it reaches 92-95 C. During the first four hours, also replenish the wood with ¾ cup of chips/chunks per side.

 

Pro Tip: Resist the urge to check the pork unless it’s time to baste. If you’re looking, it’s not cooking!

 

Remove from the grill, and let it rest for at least 1 hour in a cool box.

 

Now let's make the toppings ready:

Fry the chopped onions in a pan with a bit of olive oil, when the onions are getting soft and transparent add ⅓ glass of red wine and let it boil. After reducing the wine and the alcohol, add 1 tablespoon of butter and mix well. 

Once the pork shoulder has rested, unwrap the pan, remove and discard any large pieces of fat and either shred with two forks or chop it up! Transfer the pork to a large serving platter, and start creating your burgers!

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