Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours
Prep time: 30 mins
Cooking time: 8 hrs
Skill level: Bit of effort
- 1.5-2kg (3-4lb) boneless pork shoulder
For the sauce:
- 2 cloves garlic, peeled and crushed
- 8 tbsp tomato ketchup
- 4 tbsp cider vinegar
- 2 tbsp paprika
- 2 tbsp dark muscovado sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- Salt and freshly ground black pepper
- Baps, coleslaw and chips, to serve
- To make the sauce: Place all the ingredients in a bowl and mix well.
- Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
- Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
- Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
- Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
- Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.