Pulled Pork Burgers

Ingredients:

• 2½ kg boneless pork shoulder, skin removed
• 3 tbsp olive oil
• 2 tsp Hungarian paprika
• 2 tsp mustard powder
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tbsp liquid smoke

To serve:

Roasted onion knot buns, tangy cabbage slaw, charred red capsicum quarters, homemade chipotle molasses BBQ sauce and sweet-and-sour pickled cucumbers, sliced.

Method:

1. Heat oven to 150C. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
2. Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
3. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
4. Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
5. Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce and pour over the meat. Keep warm until serving, or reheat.
6. To assemble, pile the meat into the halved onion buns, spoon over the BBQ sauce, top with coleslaw, capsicums and pickles, and sandwich together.

Chipotle molasses BBQ sauce

Ingredients:

• 1 tbsp olive oil
• 1/2 small onion, finely chopped
• 2 garlic cloves, chopped
• 100ml apple cider vinegar
• 85g dark soft brown sugar
• 1 1/2 tsp mustard powder
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp celery salt
• 2 tsp hot chilli powder
• 1 tbsp Worcestershire sauce
• 2 tsp chipotle paste
• 2 tbsp tomato purée
• 1 tbsp liquid smoke
• 350ml passata
• 75ml black treacle

Method:

1. Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft.
2. Add the rest of the ingredients.
3. Bring to the boil, turn down to simmer for 15 mins, then leave to cool.