Molasses and rum barbecue pulled pork burger recipe
Molasses and rum barbecue pulled pork burger with chips and garlic mayo After five hours slowly braising in molasses and rum barbecue sauce, this sweet, sticky pulled pork is just what you want in a brioche bun, with fat, golden chips and garlic mayo alongside. 3 tbsp vegetable oil1 onion, roughly chopped6 garlic cloves, roughly chopped2 bay leaves1 tsp ground coriander1 tsp ground ginger1 tsp cayenne pepper400g tin chopped tomatoes6 tbsp cider vinegar2 tbsp Worcestershire sauce2 tbsp soy sauce2 tbsp English mustard1 tbsp Angostura bitters1 lime, juice only100ml/3½fl oz dark rum1 tbsp tomato purée½ orange, zest only200g/7oz molasses 3 tbsp vegetable oil 1 onion, roughly chopped 6 garlic cloves, roughly chopped 2 bay leaves 1 tsp ground coriander 1 tsp ground ginger 1 tsp cayenne pepper 400g tin chopped tomatoes 6 tbsp cider vinegar 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tbsp English mustard 1 tbsp Angostura bitters 1 lime, juice only 100ml/3½fl oz dark rum 1 tbsp tomato purée ½ orange, zest only 200g/7oz molasses 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife4 tbsp cider vinegar100ml/3½fl oz orange juice 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife 4 tbsp cider vinegar 100ml/3½fl oz orange juice 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips3 litres/5¼ pints sunflower or ground nut oil, for frying 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips 3 litres/5¼ pints sunflower or ground nut oil, for frying 150g/5½oz mayonnaisesqueeze lemon juice½ garlic bulb, gratedolive oil, to loosen 150g/5½oz mayonnaise squeeze lemon juice ½ garlic bulb, grated olive oil, to loosen mayonnaise4 brioche burger buns, lightly toastediceberg lettuce leaveshandful tomatoes, slicedhandful pickles or gherkins, slicedsea salt and freshly ground black pepper mayonnaise 4 brioche burger buns, lightly toasted iceberg lettuce leaves handful tomatoes, sliced handful pickles or gherkins, sliced sea salt and freshly ground black pepper Method To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick.To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce.When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt.To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency.To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick. To make the molasses and rum barbecue sauce, heat the oil in a medium-sized saucepan. Fry the onion with a pinch of salt for about 7 minutes, then add the garlic, bay leaves and spices, and stir until the aromas are released. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer with the lid off for about 30 minutes stirring regularly, until thick. To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce. To make the pulled pork, preheat the oven to 150C/130C Fan/Gas 2. Place the pork in a deep-sided roasting tin and rub with 4 tablespoons of the barbecue sauce and the cider vinegar. Pour in the orange juice and cover with a ‘tent’ of kitchen foil, ensuring that it's sealed at the edges of the dish but doesn’t actually touch the pork. Roast for 5 hours, until the meat is falling apart easily and can be shredded with two forks. Check occasionally to make sure the orange juice hasn’t dried out, topping up with extra orange juice if needed. Shred with two forks, then mix through the remaining barbecue sauce. When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. When you're ready to make the fat chips, prepare a kitchen paper-lined plate. Heat the oil to 140C in a deep-fat fryer (or in a wide, deep pan filled to the depth of 5cm/2in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Add the chips in batches and cook for about 10 minutes, stirring often, until the chips are soft but still pale in colour. Remove the chips with a slotted spoon onto the lined plate. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt. Increase the temperature of the oil to 180C and put a new piece of kitchen paper on the plate. Fry the chips again, in batches, for about 4 minutes, until crisp and golden brown. Remove with a slotted spoon onto the lined plate. Sprinkle with sea salt. To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency. To make the garlic mayo, mix together all the ingredients, using the olive oil to loosen to your desired consistency. To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip. To serve, spread the mayo on the bottom halves of the burger buns. Top with the lettuce, then the pulled pork, making sure to get lots of the barbecue sauce in the mix. Top with the tomato, pickles and the other halves of the buns. Serve with the fat chips and the garlic mayo to dip.