Transform your lunch or dinner with these mouthwatering pulled pork burgers by Aldergrills, perfectly paired with a crisp apple and fennel slaw. This recipe brings together the smoky flavours of tender pork and the refreshing crunch of fresh slaw for a truly satisfying meal. Happy National Burger Day!
Prep Time: 15 minutes
Cook Time:8 hours
Resting Time: 30 minutes
Total Time: 8 hours 45 minutes
Course: Lunch, Main Course
Cuisine: Australian
Servings:10
Equipment:
- Hark Chubby Offset Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Lump Charcoal (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
- Roasting Tray
- Apple Wood Chunks
Ingredients:
Pulled Pork:
- 2 kg pork scotch fillet
- 1/4 cup mustard (as a binder)
- Butcher BBQ Sweet Chipotle Rub
- 2 tbsp butter
- 2 tbsp honey
- 100 ml beer (your choice)
Apple and Fennel Slaw:
- 2-3 apples, julienned
- 1 fennel bulb, thinly sliced
- 1 green cabbage, shredded
- 1/4 cup white vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Assembling:
- Brioche buns
- Butter pickles
- TRUFF mayo
- Slaps BBQ sauce
Instructions:
Preparing the Pork:
- Preheat your Hark Chubby Offset smoker to 120°C/250°F.
- Rub the pork scotch fillet with a layer of mustard.
- Coat the pork scotch fillet evenly with the rub.
Smoking the Pork:
- Place the seasoned pork on the smoker grate.
- Smoke the pork until the internal temperature reaches 77°C/170°F (approximately 4-5 hours).
Wrapping and Continuing Cooking:
- Once the pork reaches 77°C/170°F, remove it from the smoker.
- Place the pork in a large foil tray or roasting tin, add butter, honey, and a drizzle of beer.
- Wrap the pork tightly in the foil and return it to the smoker.
- Continue cooking until the internal temperature reaches 93°C/200°F (an additional 2-3 hours).
Preparing the Slaw:
- In a large bowl, combine the julienned apples, thinly sliced fennel, and shredded green cabbage.
- In a small bowl, whisk together the white vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the slaw and toss to coat. Refrigerate until ready to use.
Shredding the Pork:
- Once the pork has reached the desired internal temperature, remove it from the smoker.
- Let the pork rest for at least 30 minutes.
- Using two forks or Hark Meat Shredders, shred the pork into bite-sized pieces.
Assembling the Burgers:
- Toast the burger buns lightly.
- Dollop the bottom half with TRUFF mayo, followed by a layer of butter pickles.
- Pile a generous amount of pulled pork onto the bottom half of each bun.
- Top with a heap of apple and fennel slaw.
- Place the top half of the bun on the slaw and serve immediately.
Notes:
Pork Internal Temperatures:
- Cooked: 63°C / 145°F
- Ham: 71°C / 159°F
- Ground: 71°C / 195°F
- Pulled: 90-96°C / 195-205°F
- Ribs: 90-96°C / 195-205°F
- Shoulder Collar Butt: 90-96°C / 195-205°F
Cuts of Pork:
- Pork Scotch Fillet (Pork Collar Butt): Well-marbled, tender, and flavorful.
- Pork Shoulder (Pork Butt): Slightly tougher but becomes tender when cooked low and slow.
- Pork Picnic Shoulder: Includes part of the shoulder and leg, yielding flavorful, moist pulled pork.
Smoking Wood Choices:
- Apple Wood: Sweet, mild smoke flavor.
- Ironbark Wood: Stronger, earthy depth.
Temperature Control:
Maintain a consistent smoker temperature of 121°C/250°F.
Foil Wrapping Technique:
Wrapping the pork in foil at 77°C/170°F helps retain moisture and accelerates cooking. Adding butter, honey, and beer enhances flavor and tenderness.
Resting Period:
Let the pork rest for at least 30 minutes after reaching 93°C/200°F.
Shredding the Pork:
Use two forks to shred the pork, mixing in any collected juices for enhanced flavor and moisture.
Slaw Preparation:
Prepare the slaw just before serving for maximum crispness.
Alternative Cooking Methods:
If you don’t have a smoker, you can use an oven at 121°C/250°F. Follow the same wrapping and resting techniques.
Adjusting Flavors:
Customize the pork rub and slaw dressing to your taste.
Serving Suggestions:
Serve with your favorite barbecue sauce, pickles, or additional toppings like cheese, jalapeños, or coleslaw.
Keyword:
Burger, Low n Slow, Pork
