Crabbie’s Ginger BBQ Pulled Pork Burger

Crabbie's Pulled Pork Burger

Ingredients

  • 2.5 kg shoulder of pork
  • 4tbsp tomato ketchup
  • 1 medium onion - finely chopped
  • 100ml Crabbie’s Original Ginger Beer
  • 2-3 tbsp runny honey
  • 2-3 tbsp tomato puree
  • 1 tbsp smoked paprika
  • 1-2 tbsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • ¼ tsp chilli powder
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • TO SERVE – Brioche rolls, coleslaw, BBQ sauce.

Method

  • Pre – heat oven to 150oc, gas mark 2.
  • Mix together all the marinade ingredients and then spread all over the pork shoulder. Put in a roasting tray and loosely wrap with foil then chill in the fridge for 1-2 hours.
  • Bake in the oven still wrapped in foil for 4 hours then remove the foil and cook for a further hour until brown and almost falling apart.
  • Leave to cool for 10-15 mins then using 2 forks shred the meat.
  • Serve on Brioche rolls with coleslaw and BBQ sauce.