The flavor of this sensational burger is quite simply over-the-top delicious! Making the pulled pork a day or two in advance is a must for easier preparation of these burgers.
Recipe courtesy of celebrity chef Michael Symon on behalf of The National Pork Board.
1 1/2 pounds bone-in pork shoulder blade roast
1/4 cup ancho chile powder
1 tablespoon smoked paprika
1 tablespoon coriander seed, toasted*
1 1/2 teaspoons cumin seed, toasted*
2 teaspoons salt
4 teaspoons olive oil, plus 2 tablespoons
24 ounces Mexican beer
2 cups water
1/2 cup apple cider vinegar
2 tablespoons chipotle chiles in adobo sauce, finely chopped
1 small onion, sliced and separated into rings
4 cloves garlic, chopped
3 cups pulled pork, in juices (about 12 ounces pulled pork; see recipe below)
2 pounds ground pork, 96% lean
1/2 teaspoon salt
1/2 teaspoon black pepper
6 potato burger buns, or brioche burger buns
6 1/2-oz slices Gruyère cheese
1/2 cup pickled red onions, or very thinly sliced red onion, separated into rings
1/2 cup cilantro leaves
- For Pulled Pork: Combine ancho chile powder, paprika, coriander seeds, cumin and salt in small bowl; set aside.
- Cut 2 large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.
- Preheat oven to 300°F (150°C).
- Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat. Unwrap roast and place in hot oil in Dutch oven. Cook on each side for 1 to 2 minutes or until spices begin to brown and appear slightly dry. Transfer roast to a plate. Remove Dutch oven from the heat.
- Slowly and carefully pour in beer, scraping brown bits from bottom of pan. Add water, vinegar, chipotle peppers, onion and garlic. Return to heat; bring to a gentle boil. Add the pork roast to the hot liquid. Cover and bake in preheated oven for 2 1/2 to 3 hours or until pork is fork tender.
- Transfer pork to a cutting board; cool slightly. Meanwhile, pour liquid through a fine mesh strainer; reserve 1 1/2 cups. Discard remaining liquid and solids. Shred meat using 2 forks; transfer to a medium container. Add the 1 1/2 cups reserved liquid. Cover and refrigerate until ready to use or for up to 2 days.
- For Porky Burgers: Form the ground pork into six 1/2-inch-thick patties. Season both sides of patties with salt and pepper.
- Preheat grill to medium hot. Place pulled pork in a pot and place on the corner of a grill to keep warm.
- Place patties directly over heat. Grill, uncovered, for 8 to 10 minutes or until pork patties reach 160°F (71.1°C) internal temperature, turning patties over halfway during grilling. In the meantime, toast the buns on the grill.
- Top the pork patties with cheese. Cover grill and grill about 30 seconds or until the cheese is melted.
- Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops. Eat immediately!
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 850 calories; Protein: 64 grams; Fat: 37 grams; Sodium: 1800 milligrams; Cholesterol: 170 milligrams; Saturated Fat: 14 grams; Carbohydrates: 55 grams; Fiber: 6 grams.
Recipe and photograph provided courtesy of National Pork Board.