Chipotle pulled pork burger with cucumber pickle

hunters kitchen spread

This recipe calls for pork shoulder which is a tougher secondary cut of meat and benefits from a slow, wet cooking method. You can get canned chipotle chilies from the supermarket and can serve the burger with a nice fresh coleslaw. Wild pork is great here, however any pork could be used but stick to a tough cut such as shoulder or belly.

 Pork Burger Fullsize

Chipotle pulled pork burger
Serves 6
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Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Chipotle pulled pork
  1. 1.5kg (or there about) bone in pork shoulder
  2. 2 shallots (or 1 small onion)
  3. 6 cloves garlic
  4. 1Tbs smoked paprika
  5. 3Tbs brown sugar
  6. 100g can chipotle (use ½ to 1 whole can depending on how hot you want it)
  7. 250g can tomato paste
  8. 3Tbs red wine vinegar
  9. 1/2C water (use 1.5C if using an oven instead of a slow cooker)
  10. 1Tbs chopped rosemary (or dried herbs)
  11. 1Tbs salt
  12. 1/2tspn white pepper
Cucumber pickle
  1. 500g (about 2) cucumbers
  2. 1 onion
  3. 1/4C salt
  4. 1.5C white wine vinegar
  5. 3/4C sugar
  6. 1Tbs wholegrain mustard
  7. 1tspn turmeric
For the burger
  1. Blend all the ingredients together in a blender or food processor and rub all over the pork. Place the pork along with any left-over marinade in your slow cooker and cook for about 8 hours or place in a roasting tray covered with tin foil and bake at 150 for 4-5hrs until tender and falling off the bone. If there is any liquid left then place in a pot and simmer until it thickens. Once cool enough to touch shred the meat and mix with any remaining cooked marinade and reduced cooking liquid.
For the pickle
  1. Slice the cucumber and onion and toss with the salt in a bowl. Cover the cucumber salt mix with cold water and leave for an hour. Drain the salt water in a colander. Combine the remaining ingredients in pot and bring to boil. Pour the hot vinegar mix over the cucumber and onions then leave to cool. Store in an airtight container in the fridge for up to 1 month.
MacLean Fraser

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