Name: Pulled pork
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Ingredients: 1,3 kg roast pork (not tied, preferably shoulder); 1 dash grape seed oil; 250 gr tomato sauce; 80 gr honey (liquid); 80 gr vinegar cider; 250 ml chicken bouillon; 1 cs dijon mustard (strong); 3 cs brown sugar; 2 oignons (small, chopped); 2 pinches chili powder; 2 pinches powedered garlic; 2 pinches paprika powder; 1 turn pepper (from mill)

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I always wanted to try to make a pulled pork burger. This is one of my favourite burger and let’s be honest in Europe, you don’t find it everywhere. Furthermore, when you have guests, I find it easier to make pulled pork burger as the cooking process is already made, no need to cook steak with different timing for each guests. So easier and tastier!

You will have first to make your pulled pork, cause it takes 7 hours :). Yes, it does. Then make your homemade buns, way tastier and finish by your coleslaw salad.

For the pulled pork, I created a recipe for Coca Cola blog but it is in French and German only so I will translate it below for you :).

I suggest to make more pulled pork and then freeze it so you have some leftover for next time :).

Pulled pork

Print Recipe

Prep Time 20 mins

Cook Time 7 hrs

Total Time 7 hrs 20 mins

Servings 8 people

Ingredients

1,3 kg roast pork not tied, preferably shoulder
1 dash grape seed oil
250 gr tomato sauce
80 gr honey liquid
80 gr vinegar cider
250 ml chicken bouillon
1 cs dijon mustard strong
3 cs brown sugar
2 oignons small, chopped
2 pinches chili powder
2 pinches powedered garlic
2 pinches paprika powder
1 turn pepper from mill

Instructions

Heat a dash of oil in a baking pan. Brown roast on all sides. Place in an iron pot. Reserve.
Preheat oven to 140°C.
Mix all the ingredients of the marinade and poor over the roast.
Close the pot and cook for 7 hours. Do not hesitate to cook in two times and leave the roast to rest in the meantime in your kichten table all night soaking in the marinade. Will taste even better.
Sprinkle regularly with the sauce in which the roast is bathed.
Using two forks, fray the roast. Sprinkle with the sauce and mix before serving.