Savory Slow-Cooked Pulled Pork Burger
A tender, slow-braised pulled pork burger featuring a rich, aromatic spice rub and a bright, crunchy coleslaw finish on a toasted sesame bun.
Slow-cooked pork is a masterclass in patience and flavor infusion. By braising the meat in a mixture of fragrant spices and orange juice, the pork achieves an incredible tenderness that pulls apart with ease. When paired with a crisp, tangy coleslaw, this burger balances rich, savory notes with a refreshing crunch.
Ingredients
- 1 kg pork shoulder
- 1 tbsp salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Cajun seasoning
- 1 tbsp chili powder
- 1 tsp cinnamon powder
- 1 tsp clove powder
- 1 tsp black pepper
- 500 ml orange juice
- 4 burger buns
- 4 tbsp mayonnaise
- 200 g coleslaw
Instructions
- 1Prepare the dry rub
Combine salt, onion powder, garlic powder, Cajun seasoning, chili powder, cinnamon powder, clove powder, and black pepper in a metal bowl. Mix the spices thoroughly to ensure an even distribution for the seasoning blend.
Tip: Make sure to break up any clumps in the powders before mixing. - 2Season the pork
Take the prepared spice mixture and rub it evenly over the entire surface of the raw pork piece. Ensure every side is well-coated for maximum flavor infusion.
Tip: Wear food-safe gloves to keep your hands clean while rubbing the meat. - 3Place in pan
After marinating the pork, transfer the meat into a rectangular metal baking pan. You can add any remaining spice rub to the pan at this time.
Tip: Allow the pork to marinate for at least 30 minutes, or ideally overnight, before baking. - 4Add orange juice
Pour enough orange juice into the baking pan to reach halfway up the side of the pork. The juice will help braise the meat and keep it moist during the long cooking process.
Tip: Using natural orange juice adds a nice acidity that balances the spices. - 5Cover and bake
Seal the baking pan tightly with aluminum foil to trap the moisture. Bake the pork at 140°C for four hours until tender.
Tip: Ensure the edges are tightly crimped to prevent steam from escaping. - 6Shred the meat
Once the pork has cooled slightly after baking, use your hands or two forks to shred the tender meat into a metal bowl. Pour some of the remaining cooking juices from the pan over the shredded pork to add flavor.
Tip: The meat should pull apart very easily if it is cooked properly. - 7Season the shredded pork
Take the pan juices saved from the baking process and pour them evenly over the shredded pork. This step reintroduces the concentrated flavors from the orange juice and spices back into the meat, ensuring it stays moist and flavorful.
Tip: If the juices are too fatty, you can skim the excess fat off the top before pouring. - 8Toast the buns
Place the burger buns cut-side down into a frying pan over medium heat. Toast them until the surfaces turn golden brown and slightly crispy to prevent the bun from becoming soggy once the pulled pork and coleslaw are added.
Tip: Keep a close watch to avoid burning the buns as they toast quickly. - 9Build the burger base
On the bottom half of the toasted bun, spread a layer of mayonnaise. Follow this by topping it with a portion of fresh coleslaw to provide a creamy, crunchy contrast to the savory pork.
Tip: Add the mayonnaise to the toasted side of the bun to act as a barrier against moisture. - 10Assemble the pulled pork burger
Finish the assembly by piling a generous amount of the seasoned shredded pork on top of the coleslaw layer. Serve immediately while the pork is warm and the bun is still toasted.
Tip: Press down gently on the burger with your hand to help it hold its shape before serving.
