This juicy, saucy, sweet and tangy burger is a real messy treat! It’s a perfect dish for weekend entertaining with friends and the leftovers, if there are any, are freezable so make a tasty midweek meal on hand.

Our recipe is a Southern US classic and uses a tangy gold sauce instead of a tomato-based ketchup. Gold sauce is a South Carolina tradition with a mustard and apple cider vinegar base that packs a punch of heat which really complements the smoky pork. We like to make a big batch so we have extra to serve on the side.

The pork takes some time to cook but it is certainly worth the wait. The benefit of slow cooking, generally, means that food becomes incredibly tender. We start by slowly roasting the pork in the oven, and finish the cooking process on the BBQ for that irresistible smoky taste, we all love.

Served on burger buns with a crunchy coleslaw salad, this is a super easy dish to prepare and requires little effort to assemble but it’s a real crowd-pleaser!

Ingredients

For the pulled pork:

  • 2 teaspoons dry mustard
  • 2 teaspoons sweet paprika
  • 2 teaspoons coarse sea salt
  • 1 Teaspoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 6 cloves finely minced garlic
  • 1/2 teaspoon cayenne pepper
  • 1 pork butt or bone-in pork shoulder (2.5 to 3kg)

For the Gold Sauce:

  • 1 tablespoon butter
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 cup Dijon mustard
  • 3/4 cup firmly packed brown sugar
  • 180ml cider vinegar
  • 1 tablespoon hot sauce, Tabasco
  • Coarse salt (kosher or sea) and freshly ground black pepper

For the coleslaw:

  • 1 large head cabbage, sliced thinly
  • 2 red chilli peppers sliced into thin strips
  • 1 sweet onion, halved and sliced thinly
  • 1 carrot, grated
  • 240 ml sugar
  • 240 ml apple cider vinegar
  • 180 ml vegetable oil
  • 2 teaspoons dry mustard
  • salt and black pepper, to taste

To serve:

  • 10-12 sesame seed topped burger buns
 
 

Making the pulled pork:

  1. Make the rub by mixing the mustard, paprika, salt, black pepper, brown sugar, garlic and cayenne in a bowl. Rub the mixture well into the pork with your fingertips. Cover and refrigerate for at least 1 hour (preferably overnight)
  2. Bring the pork to room temperature. Preheat the oven to 155°C.
  3. With the pork fat side up in a lightly oiled cast iron pot or roasting pan, roast for about 4.5 to 6 hours (uncovered) until it reaches 88°C and the meat falls off the bone
  4. (optional) To finish on the barbecue, pre-heat the BBQ to medium low (c. 155°C). Place a smoker box with wood chips on the grill. Transfer the pork to the BBQ once it reaches 77°C (approx. 4-5 hours). Cook the pork (with the lid closed) until it reaches the 88°C
  5. Let the pork rest on a board covered in a foil tent for at least 15 minutes. Pull apart using two forks, stir in half of the Gold sauce
  6. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some coleslaw. Serve with the remaining sauce on the side

Making the toppings:

  1. For the sauce: Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until soft but not brown (approx. 3 minutes). Stir in the mustard, brown sugar, vinegar, and hot sauce. Taste for seasoning and serve at room temperature
  2. For the coleslaw: Mix all the vegetables together. Whisk all remaining ingredients and toss the slaw with dressing just before serving
 

BK Tips

  • The pulled pork freezes well for a quick and easy meal during the week
  • Make an extra batch of the Gold sauce, it goes really well with chicken