This pulled pork burger will change the way you think about burgers. Featured on our show La Route des Épices du Guerrier, this barbecue recipe delivers a delicious balance of smoky, sweet, savoury and spicy flavours. Low-and-slow cooking at its best.
Generously sprinkle the pork shoulder with 6 tbsp Tomahawk Blend, rubbing the spices evenly over all sides.
Refrigerate for at least 1 hour, or preferably overnight, to marinate.
Light only one side of the barbecue and preheat to 325°F.
Place the seasoned pork shoulder in an aluminum pan, cover tightly with aluminum foil and seal.
Place the pan on the unlit side of the barbecue for indirect, slow cooking.
Cook for 3 to 4 hours.
While the pork cooks, combine the ketchup, molasses, brown sugar, vinegar and 2 tbsp Tomahawk Blend in a medium saucepan. Set aside.
When the pork is almost done, uncover the pan. Shape a small foil pouch for the wood chips, place it over the heat and close the barbecue lid to finish cooking for about 30 minutes.
When the pork pulls apart easily, remove it from the barbecue and warm the sauce.
Shred the pork in its aluminum pan, mixing it with its cooking juices. Stir in the Warrior barbecue sauce until evenly coated.
Toast hamburger buns, fill with smoky pulled pork and top with creamy coleslaw. If you happen to be in Death Valley, add a drizzle of prickly pear syrup!
Une excellente recette, la meilleure à date pour la famille ici, la subtilité des saveurs et la finesse de la sauce nous a ravie
Merci
Recette excellente et la subtilité de la sauce avec les épices tomahawk… WoW
Merci