A set and forget recipe for you – THE BEST KIND. You’ll need to start this recipe the night before to allow the pork shoulder to marinate and give yourself a solid 5-6 hours to cook the meat too so it’s delicious and tender, falling off the bone and into the most epic burger. If you were looking for some new variety of proteins to weave into your weekly meal plan then this recipe should definitely be on the list.
For my parents out there feeding hungry and growing tummies, pork is a great way to get diversity of protein sources into your kids’ diets. Plus pork contains phosphorus, magnesium and vitamin B12 for kids to support their energy, healthy bones, growth and development. Kids can be harsh critics, let’s face it, but this recipe is an absolute winner all around and can work as a dinner like this and with delish leftovers in toasties, tacos or with some baked veggies too.
*This is a partnered post with Australian Pork, all thoughts and opinions expressed are the author’s own.*
SLOW COOKED PORK SHOULDER BURGERS WITH KALE RED CABBAGE SLAW
Serves 6-8
2.4 – 2.6 kg pork shoulder, bone in
2 large red onion
2 tbsp extra virgin olive oil
2 cup beef or chicken stock
6-8 wholemeal rolls or burger buns, sliced in half
Spice rub:
1 tbsp smoked paprika
3 tsp garlic powder
2 tsp curry powder
3 tsp sea salt
1 tsp black pepper
¼ cup coconut sugar
Slaw:
4 cups finely sliced kale leaves
2 cup finely sliced red cabbage leaves
Juice of 1 lemon
Extra virgin olive oil
Sea salt
Chipotle Yoghurt:
1-2 tbsp chipotle in adobo sauce
¾ cup good quality Greek yoghurt
Condiments to serve: Fresh coriander, pickled red onion, sliced pickles, no-nasties BBQ sauce, good quality mayonnaise, fresh lime wedges
Combine spice rub ingredients in a bowl and mix. Place pork shoulder on a large plate, leave the rind on the top of the pork and rub the spice ingredients all over the pork, cover and refrigerate overnight. The next day, bring pork to room temperature before cooking. Heat oven to 160C. Place a large stove and oven proof casserole dish on a medium to high temperature on the stove, add extra virgin olive oil and brown off the pork shoulder on all sides. Turn off the heat and add the stock. Trim the ends of the onions and slice in half, then place with the large cut side up into the casserole dish and place the pork shoulder on the top. Cover with the lid (ensuring the meat doesn’t touch the top of the lid, if it does, then pop a piece of baking paper over the meat so it doesn’t stick) or a double layer of foil sealed tightly. Cook in the middle of the oven for 6 hours. Whilst it cooks, make the rest of the ingredients ready to serve in the burgers. Finely slice the kale leaves and add to a bowl with lemon juice and a pinch of salt. Massage the lemon juice and salt into the kale leaves to help the fibrous leaves soften. Add the red cabbage and a drizzle of extra virgin olive oil and toss. Mix together the ingredients for chipotle yoghurt in a bowl and have all your condiments and slaw ready to go. Once the pork is cooked, remove the rind from the top and discard. Pull the meat away from the bone, shredding into delicious pieces. Pour the gravy from the pot over the meat and serve with the cooked onions and fresh coriander leaves. Make the burger by generously spooning chipotle yoghurt over the base bun, top with slaw, followed by a generous serving of the slow cooked pork shoulder, add pickles and/or red onion per your choice, and finish with a drizzle of good quality BBQ sauce. Pop the lid of the bun on the top and tuck in.
