We’ve all heard of a bucket list before, yes? I know mine is quite long and involves all sorts of epic food adventures and fabulous travels around the world. But not all of them require a plane ticket! Some of them are right in my back yard. Like having the most epic BBQ Pork dinner ever complete with perfecting my recipe for pulled pork burgers.
Today I’m teaming up with my friends over at the National Pork Board to bring you this epic Pulled Pork Burger recipe. The Pork Board asked me to identify a few items on my #PorkBucketList, and seeing as how I’ve already nailed the perfect recipe for carnitas – it was a toss up between perfecting my pulled pork burger and hosting my own pig roast. I mean, with all the amazing ways you can prepare pork, why wouldn’t you have a #PorkBucketList?
I ultimately opted for pulled pork burgers because it’s a great weeknight meal that we can all use any time of year! Plus hosting my own pig roast would require about 45 people to chow down once it’s cooked and I don’t think I know that many people! What would you guys pick to be on your #PorkBucketList? Let me know in the comments below and you could win $500 from the National Pork Board to help make that a reality! So let’s get down to the pulled pork.
To ensure I really crossed off my #PorkBucketList item, and perfected my recipe for pulled pork, I needed to do some research! I hopped (actually I biked) down to one of my favorite BBQ joints in Venice, Chop Daddy’s (who is famous for their pulled pork burgers) with a handful of friends and literally ordered the entire menu for everyone. Dinner was composed of multiple pulled pork burgers, some topped with slaw, others with mac and cheese, seared pork belly, half racks of ribs, baked beans with pork belly and a salad for good measure. And it was all in the name of trying to nail the perfect pulled pork recipe. It was a tough job… but I was happy to take it on! An hour later we rolled out of there with full bellies and a taste of what perfect pulled pork should taste like.
And guess what… here it is!
- 1 medium onion, chopped
- 1/2 cup ketchup
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 1/4 cup tomato paste
- 2 tbsp sweet paprika
- 2 tbsp Worcestershire sauce
- 3 tsp salt
- 1 1/4 tsp black pepper
- 2.5 pounds blade pork roast (formerly Blade Roast/Boston Butt), cut into 2 pieces
- Combine all the ingredients except the blade pork roast and the buns in a slow cooker and mix together with a spoon. Add the 2 pieces of blade pork roast and cover the slow cooker. Set for 8 hours on low.
- After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Serve with toasted buns and cole slaw if desired.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!