The almost mythical dish Pulled Pork is what we give you a recipe for here. The delicious, tender meat with the flavorful crust has taken the country by storm in recent years, and not without reason. It is fantastically tasty, serves many, and practically takes care of itself during most of the cooking process.
Recipe for pulled pork burger
Here, we provide you with a recipe for the almost mythical dish, Pulled Pork. The delicious, tender meat with the flavorful crust has taken the country by storm in recent years, and not without reason. It is incredibly tasty, enough to feed many, and it mostly takes care of itself during the majority of the cooking process.
We have chosen to use the Spanish luxury pig Iberico, also known as the black-footed pig. You should definitely treat yourself to try this delicacy, but if the meat is impossible to obtain, you can also easily use a regular neck fillet – preferably from a good, Danish free-range pig.
Servings: People
Pulled Pork Burger
The almost mythical dish Pulled Pork is what we give you a recipe for here. The delicious, tender meat with the flavorful crust has taken the country by storm in recent years, and not without reason. It is fantastically tasty, serves many, and practically takes care of itself during most of the cooking process.
Ingredients
- 1 kg Neck Fillet Iberico Pig (can also just be regular Danish pig)
- 2 l Water
- 100 gram Salt
- 70 gram Sugar
- 10 pcs. Peppercorns
- 4 pcs. Bay Leaf
- 48 gram Brown sugar
- 21 gram Paprika
- 7 gram Smoked paprika
- 2.1 gram Cumin
- 2.8 gram Garlic Powder
- 2.4 gram Onion Powder
- 2.7 gram Chili Powder
Instructions
Brining
- Start by making a quick boil of salt, sugar, bay leaves, and peppercorns.
- Cool it down, and when it reaches refrigerator temperature, place the meat in the brine.
- Let the meat sit in the brine for anywhere from 8-12 hours (whatever fits your schedule) and dry the meat thoroughly afterwards.
Dry Rub
- Mix all the spices together and massage the dry rub into the meat. Remember to get into all the cracks/crevices.
The Roast
- Place the meat in an ovenproof dish and put it in a cold oven. Cook it in the oven for 14 hours at 110 degrees Celsius (230 degrees Fahrenheit) conventional oven.
- Cold smoke the roast for 2 hours to give it a smoky flavor.
- Finally, give the meat 15-20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan oven, until the rub/crust on the meat is hard/crispy.
- If you can't cold smoke, replace the oven/smoker with a grill for the last quarter-hour and an aluminum tray with smoke chips or bark chips.
- Shred the meat with 2 forks, and it is ready to serve.
- Pour a cold vinegar sauce over the shredded meat, and it is ready to serve.
Serving
- Cut your brioche burger bun (or regular burger bun) and spread the bottom with Miracle Whip and the top with BBQ sauce.
- Place coleslaw in the top bun and pulled pork in the bottom bun.
- Enjoy your meal.