Scott's South Carolina Pulled Pork Burgers with Gold Sauce
This juicy, saucy, sweet and tangy burger is messy but so worth it. 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, complementing the smoky pork perfectly. We like to make a big batch so we have extra to serve on the side. It’s a perfect dish for weekend entertaining, and the leftovers—if there are any—keep well in the freezer, so you can reheat it for future sandwiches, adding to pasta dishes, and so much more.
Slow cooking the pork makes it 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. (You can skip this if you don't have a barbecue.) It is best served in burger buns with a crunchy coleslaw salad, the added benefit being guests can assemble their own.
Scott's South Carolina Pulled Pork Burgers with Gold Sauce
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 (about 150g)
- 180ml cider vinegar
- 1 tablespoon hot sauce, like Tabasco
- Coarse sea salt and freshly ground black pepper
For the Coleslaw:
- 500g white cabbage, thinly sliced/shredded
- 1 long red pepper, finely chopped
- 100g carrot, grated
- 120ml cider vinegar
- 60ml sunflower oil
- 50g granulated sugar
- 2 Tbsp Dijon mustard
- 2 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper, ground medium-fine
To Serve:
- 10-12 sesame seed topped burger buns
Making the Pulled Pork
- Make the dry 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)
- Bring the pork to room temperature. Preheat the oven to 155°C
- 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 an internal temperature of 88°C and the meat falls off the bone. To finish on the barbecue: Take the pork out of the oven earlier (approximately 4-5 hours), when the pork reaches an internal temperature of 77°C. Pre-heat the BBQ to medium-low. Place a smoker box with wood chips on the grill. Transfer the pork to the BBQ and cook until it reaches an internal temperature of 88°C
- Let the pork rest on a board covered in a foil tent for at least 15 minutes. Pull apart using two forks and stir in half of the Gold sauce (instructions below)
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some coleslaw (instructions below). Serve with the remaining sauce on the side
Making the Sauce & Slaw
- 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
- For the coleslaw: Put the vegetables in a large bowl. Put the remaining ingredients in a saucepan over medium-high heat. Whisk until the sugar dissolves and bring to a boil. Pour over the vegetables and toss to coat. Serve immediately.
BK Tips
- The pulled pork freezes well for a quick and easy meal during the week, in the form of a sandwich, tossed into pasta or noodles, and more
- Make an extra batch of the Gold sauce! It goes really well with chicken too
