Recipe of Ultimate BBQ Pulled Pork 'Burgers' in Brioche Buns

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bbq pulled pork 'burgers' in brioche buns. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

BBQ Pulled Pork 'Burgers' in Brioche Buns is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. BBQ Pulled Pork 'Burgers' in Brioche Buns is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook bbq pulled pork 'burgers' in brioche buns using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make BBQ Pulled Pork 'Burgers' in Brioche Buns:

1. Make ready 1.2 kg Boneless pork shoulder
2. Make ready 1 packet Schwarz Slow Cooker Pulled Pork Spice Mix
3. Get 140 g Tomato ketchup
4. Prepare 5 tbsp Dry cider
5. Prepare 4 tbsp Sweet and smokey BBQ sauce (plus extra to serve)
6. Prepare 8 Brioche buns
7. Prepare 1 tub Coleslaw
8. Get 1 Carrot
9. Take 1/2 Courgette
10. Prepare 1 tsp Sesame oil
11. Make ready 1/2 tsp Ground black pepper
12. Make ready 2 tsp Lemon juice
13. Get 6-8 Smoked cheese slices (eg Applewood)
14. Take Squeeze mayo (optional)

Instructions to make BBQ Pulled Pork 'Burgers' in Brioche Buns:

1. Place the pork joint into a large casserole dish with a lid.
2. Make the marinade by mixing the seasoning packet with the ketchup and 3tbsp cider. Mix until no lumps remain and pour and coat the meat with it. Add a sprinkle of Schwarz Thai 7 Spice and a star anise for extra flavour if you like.
3. Cover with the lid and place in the oven the oven or a slow cooker. Cook on low for 8 hours or high for 4 hours. I found that approximately 5 hours on 150 Celsius worked too.
4. Baste the meat every 1-1.5 hours to prevent it from drying out and top up with a few more tablespoons of cider.
5. Near to the end of the cooking, pour over the BBQ sauce, stir and pull the mean using 2 forks. Increase the oven temperate and return to the oven uncovered to allow the fat to crisp up a little. Prepare the vegetables and bread. I used a Spiralizer for the carrot and courgette. Place in a large bowl and stir in the lemon juice and sesame oil. Sprinkle with some sesame seeds if you like.
6. Slice the Brioche buns in half and place the base on a panini press or grill for about 5 mins on each side.
7. When ready to serve, spread a little mayo on then base of the buns and top with the pork, cheese and veg. Add a little more BBQ if you like and serve alongside the coleslaw. Enjoy!

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