Smoked pulled-pork burger with pickles

Smoked pulled-pork burger with pickles

By
From
The Huxtaburger Book
Makes
8
Photographer
Chris Middleton

This burger features a classic South Carolina–style barbecue pulled pork. There’s a bit of a process involved in smoking the pork, so even if you don’t have seven buddies to help you eat all the burgers, it’s worth cooking the entire quantity of pork and reserving some for another use, as the result is well worth the effort. You can use an old pot or wok to smoke the pork in, but do try to do the smoking outside as you don’t want to stink your house out. Enjoy with a frosty beer.

Ingredients

Quantity Ingredient
1kg boneless pork shoulder or neck
1 cup wood chips, preferably hickory or mesquite
250-500ml Barbecue sauce
8 Soft burger buns, cut in half
Clarified butter, melted, for brushing
Pickles, sliced

Method

  1. Remove the pork from the fridge about 30 minutes before smoking, to bring it to room temperature.
  2. Get an old pot or wok and line the bottom with foil. Sprinkle the wood chips onto the foil, then place a couple of racks in the bottom to create some distance between the wood chips and the pork.
  3. Place the pot or wok on a small butane burner that uses gas cartridge bottles (cheap to buy from Asian grocery stores). Turn the burner on high, so that the chips start to flare and turn into smoking embers.
  4. Place the pork on the racks and turn the heat down to low. Cover the pot or wok tightly with foil. Then turn the pork every 15 minutes for an hour. This is hot smoking, but we want to do it quite gently.
  5. To braise the pork, preheat the oven to 150°C. Remove the pork from the smoker and place in a baking dish. Pour in 100 ml water and cover with foil. Now braise in the oven for 2–3 hours, until the pork is fork-tender. Remove from the oven and let cool slightly. While it is still warm, put some disposable gloves on and gently break the pork apart with your fingers, removing and discarding any large fatty bits, and place in a bowl. Add enough barbecue sauce so the pork is nicely coated, but not swimming in sauce.
  6. To assemble, gently reheat the pork over a low heat; you may need to add a little more barbecue sauce or water if the meat has absorbed the liquid and become a little dry.
  7. Heat a flat grill plate, or large non-stick frying pan, to a medium heat. Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Pickles → Pulled pork → Bun top
Tags:
burger
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huxtaburger
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daniel
wilson
melbourne
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