Super delicious pulled pork burger that goes to lengths to be an absolute beast - recipe below!

Ingredients:
3kg Pork Shoulder, Boneless
1.5 Tablespoons Sweet Smoked Paprika
1.5 Tablespoons Coriander Powder
1.5 Tablespoons Table Salt
2 Tablespoons Soft Brown Sugar
1 Teaspoon Ground Black Pepper

Mix all the spices together and rub over the pork, making sure it’s completely coated. Bundle it up in a roasting tray, put 250ml vegetable stock in, cover in foil then roast for 8 hours at 280°F, or sous vide for 24hrs at 170°F (without the vegetable stock).

Sauce Ingredients:
3 Tablespoons of Honey
3 Tablespoons of Ketchup
1 Cup of Apple Juice
2 Tablespoons Worcestershire Sauce
1 Bulb of Garlic, peeled and crushed
1 Chili, chopped (you choose how spicy)
1 Medium Red Onion
2 Teaspoons Dried Oregano
Olive Oil
Drippings from the Meat

In a pot, pour a generous lug of olive oil, garlic, chili, and onion. Turn to medium heat and caramelize. Add the juice, two sauces & honey, along with the oregano. Cook down until thick (about 20 mins). When the meat is done, add the meat juice, blend, strain, and cook it down until thick. When it’s more viscous, season to taste (it won’t need much) and it’ll be sweet and tart like the BBQ sauce you always wanted but could never find.

The Sandwich:
Once the meat is pull-apart tender, crush the meat into a well-oiled, medium-hot griddle and leave for five minutes to crisp and crunchify the outside of the meat. Toast the buns on the other side of the griddle while you prepare cheese slices — a deliciously sharp cheddar will do nicely. Once the buns are toasted, start the build with sliced dill pickles, as much pork as you think is necessary, and a hefty squirt of that sauce. Top her with cheese, torch-melt said cheese, then top it off with sauerkraut, greens, and copious amounts of mayonnaise Add the top bun and prepare to enjoy pork like you never have before!

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