Smoked Pulled Pork Burger
Elevate your BBQ game with this tender smoked pulled pork burger. Infused with aromatic smoke and tangy BBQ sauce, it's served on a toasted bun with fresh slaw.
There is something undeniably satisfying about the combination of slow cooked succulent pork and the gentle kiss of wood smoke. This recipe brings the backyard BBQ experience indoors utilizing a clever wok smoking technique to achieve that authentic depth of flavor. Balanced with a crisp cool coleslaw and tangy sauce it is a perfect study in texture and taste.
Ingredients
- 1 kg pork shoulder
- 2 tbsp cumin powder
- 1 onion, wedged
- 3 dried red chilies
- 250 ml apple juice
- 1/2 cup BBQ sauce
- 1/2 cup raw rice
- 1/2 cup wood chips
- 4 burger buns
- to taste coleslaw
- to taste pickle slices
Instructions
- 1Create the spice rub
Measure out the cumin powder and transfer it to a mixing bowl, preparing the base for your pork seasoning.
Tip: Ensure your spices are fresh for the best flavor profile in the final rub. - 2Season the pork
Evenly sprinkle the prepared dry rub mixture over the entire surface of the raw pork shoulder placed in a glass baking dish.
Tip: Pat the meat dry with paper towels before seasoning to help the rub adhere better. - 3Place pork in cooker
Carefully transfer the seasoned raw pork shoulder into the inner pot of your electric pressure cooker.
Tip: Use silicone-tipped tongs to prevent scratching the non-stick coating of the pot. - 4Add aromatics
Place the onion wedges and dried red chilies into the pressure cooker alongside the pork shoulder to infuse flavor during the cooking process.
Tip: Leaving the onion pieces in large wedges prevents them from completely disintegrating during the pressure cooking cycle. - 5Add liquid
Pour the apple juice into the pressure cooker over the pork and aromatics to provide the necessary liquid for pressure building.
Tip: The apple juice adds a subtle sweetness that pairs perfectly with the savory rub and pork. - 6Shred the pork
Once cooked and tender, transfer the pork shoulder to a glass dish and use two forks to pull and shred the meat into smaller pieces.
Tip: Shred the meat while it is still warm to make the process easier. - 7Set up the indoor smoker
Line your wok with aluminum foil and add a combination of raw rice and wood chips to the bottom. This mixture creates a controlled smoking environment when heated.
Tip: Ensure the foil completely covers the bottom of the wok to make cleanup easy. - 8Place the pork for smoking
Position a wire rack over the rice and wood chip mixture inside the wok, then set the plate of shredded pork on top. This setup allows the smoke to circulate around the pork evenly.
Tip: Make sure the rack is stable and not directly touching the smoking mixture. - 9Dress with BBQ sauce
Once smoked, transfer the pulled pork to a serving dish and generously drizzle it with your favorite BBQ sauce. Use a spoon to ensure the sauce coats the meat thoroughly for maximum flavor.
Tip: Warm the BBQ sauce slightly before drizzling to help it penetrate the meat better. - 10Begin burger assembly
Start assembling your sandwich by placing a generous portion of the sauced pulled pork onto the bottom half of a toasted bun. This forms the flavorful base of your BBQ burger.
Tip: Toasting the bun slightly beforehand prevents it from becoming soggy from the sauced meat.
