I like to showcase the true versatility of the spices that we’ve made. I’m just as likely to use Big Tex in a spicy rice as I am to splash the Coat of Arms all over some roasted potatoes. I am always trying to layers flavours together in new recipes.
Get ready for juicy, mouthwatering goodness with one of my favourite recipes — the Outback Pulled Pork Burger.
This recipe takes your standard pulled pork burger and elevates it with a unique seasoning blend to add a delicious Aussie twist.
Outback Pulled Pork Burger
A delicious, uniquely-Aussie twist on the pulled pork burger
Ingredients
- 2.5 kg boneless pork shoulder (remove skin)
- 3 tbsp olive oil
- 3 tbsp Bush Tucker seasoning
- 2.5 cups BBQ sauce (preference)
- 5 cups coleslaw
- 8 cheddar cheese slices
- 8 brioche buns
Instructions
- Rub Bush tucker seasoning all over the pork shoulder. Transfer it to a large bowl, cover it, and let it chill overnight.
- The following day, preheat your oven to 160°C. Heat oil in a non-stick skillet over medium to high heat. Rub olive oil on the pork and sear the pork shoulder on all sides until it reaches a golden brown.
- Place the pork shoulder in a roasting tin and put it on a wire rack. Brush the pork shoulder with additional Bush tucker seasoning, as desired.
- Add 1 cup of water to the roasting tin and cover tightly with foil.
- Roast for 4.5 to 5 hours until the pork reaches a safe internal temperature (between 63°C and 96°C) and is falling apart easily.
- Transfer the pork to a tray and cover with foil, allowing it to rest for 30 minutes
- Pull apart the pork with two forks and mix with a few tablespoons of your favourite BBQ sauce and 125ml of the juices from the pork.
- Pile rolls with the pulled pork, coleslaw, BBQ sauce, and cheese.
Notes
- If you’re in a rush, you can skip step one but I always prefer to let it marinade overnight to really infuse the meat with flavour.
- While 63°C is the minimum safe internal temperature, I recommend letting this reach at least 90°C to make it more shreddable.
Tried this recipe?Let us know how it was!
My Side Recommendations
Fresh coleslaw is the classic pairing with pulled pork burgers, of course. But don’t forget to add some delicious sides.
Here are my two favourite side dishes for this pulled pork burger recipe:
- Whole roasted cauliflower — This roasted cauliflower pairs so well with almost any main dish and I find myself making it all the time. It’s super easy and a delicious way to add more vitamins, minerals, and fibre to your meal.
- BBQ Corn Ribs — If you haven’t made these yet, now is the perfect chance. If I’m hosting friends or family, there’s a high chance I’ll be serving BBQ corn ribs served alongside the Outback pulled pork burger. Together, they make a crowd-pleasing combo that always has guests asking me for the recipes.
Chef’s Comments
Get creative and add layers of different flavours with new spices or unexpected combinations. I am always playing around with different spice blends and combos and on the hunt for new pairings.
I find the Bush Tucker seasoning is my favourite to pair with pulled pork to give it a unique, Australian twist, but I’ve also enjoyed our Big Tex blend and Memphis Red blend with it.
Go for lighter, veggie based sides as this pulled pork burger is rich and filling — veggies balance it out nicely
If you want more of a slow cooked BBQ flavour, I recommend adding 1 tbsp liquid smoke before roasting.
