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.
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