Pulled pork burger with Carolina Vinegar sauce
A juicy pulled pork burger, slow-cooked and refined with a tangy Carolina Vinegar sauce, served on a crispy burger bun. The combination of tender meat, tangy sauce and crispy bun makes for an incomparable taste experience. This dish is perfectly complemented by a strong Zinfandel from the Sonoma County AVA.
Prep Time 30 minutes mins
Cook Time 10 hours hrs
Total Time 10 hours hrs 30 minutes mins
Course Main course
Cuisine American, Southern BBQ
Servings 2 People
Calories 650 kcal
1 Slow cooker or smoker
1 Meat forks or claws
1 Chopping board
1 Sharp knife
- 1 kg Pork shoulder Boneless
- 2 tablespoon paprika powder
- 1 Tbsp brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 Burger buns
- Coleslaw of your choice
For the Carolina Vinegar sauce:
- 200 ml Apple cider vinegar
- 2 Tbsp brown sugar
- 1 teaspoon chili flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
Make a spice mix from paprika powder, brown sugar, salt, pepper, garlic powder, onion powder and cayenne pepper
Rub the pork shoulder with the spice mixture and marinate overnight in the fridge
Cook the meat in a slow cooker or smoker at a low temperature (approx. 100-110 °C) for 8-10 hours until it is tender and easy to carve
For the sauce, heat the cider vinegar, brown sugar, chilli flakes, pepper and salt in a pan until the sugar has dissolved; leave to cool
Remove the meat from the slow cooker or smoker, shred with two forks and mix with the Carolina Vinegar sauce
Slice the burger buns, place the pulled pork on top, top with coleslaw and serve
Recommended side dishes:
Sweet potato fries
Corn on the cob
Cucumber salad
Calories: 650kcalCarbohydrates: 50gProtein: 45gFat: 30g
Keyword BBQ, Burger, Carolina Vinegar sauce, Pulled Pork, Zinfandel