Ready for the ultimate weekend BBQ? Make these pulled pork burgers with smoked pork shoulder, apple cider spritz, and honey-butter finish. Your friends will love it!
Category
Lunch
Servings
4-6
Prep time
20 minutes
Cook time
8-10 hours
Ready for the ultimate weekend BBQ? Make these pulled pork burgers with smoked pork shoulder, apple cider spritz, and honey-butter finish. Your friends will love it!
Ingredients
- 1.8-2.7 kg (4-6 lbs) pork shoulder
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 0.5 tbsp black pepper
- 2 tbsp mustard (preferably yellow or Dijon)
- 120 ml (.5 cup) apple cider vinegar
- 120 ml (.5 cup) water
- 60g (1/4 cup) butter
- 60g (1/4 cup) honey
Apple cider vinegar spritz
Honey butter glaze
Directions
Preparation
To prepare, trim the pork skin and any excessive fat from the pork shoulder, leaving about a 1cm covering of fat.
- In a mixing bowl, combine salt, garlic powder, smoked paprika, brown sugar, and black pepper. Mix well.
- Slather the pork shoulder with mustard then generously apply the rub all over the pork.
Smoking
Preheat your smoker to 107°C (225°F). Once it's at the desired temperature, place the pork shoulder on the smoker fat-side up.
Smoke the pork for about 5-6 hours, or until the internal temperature reaches about 75°C (167°F). During this period, spritz the pork every hour with the apple cider mixture to keep it moist.
- Once the pork has reached the desired temperature, lay out a large sheet of heavy-duty aluminium foil with grease-proof paper on top. Place the pork in the centre of the foil and drizzle the honey and butter. Wrap the pork tightly in the foil.
- Return the wrapped pork to the smoker and smoke for another 2-3 hours, or until the internal temperature reaches about 203°F (95°C).
- Once the pork has reached the desired temperature, remove it from the smoker.
Create your burger
Let it rest for about an hour, still wrapped in foil, then pull it apart and serve it on a burger bun with a simple cabbage slaw and BBQ sauce.
