The Famous Pulled Pork Burger

It’s sunday – it’s hangover time – it’s burger time! And nothing beats a perfect pulled pork burger?? We have made pulled pork for years – even before it was know in Denmark. We make it from a whole ham, which we smoke at a low temperature for 18-20 hours before it’s pulled and eaten. Most people in Denmark use a pork collar which they prepare in the oven or  in a charcoal grill, but rarely in a smoker! Actually many famous Danish chefs recommend using pork collar and we couldn’t disagree more!! The biggest difference between the methods and meat cuts is the taste. Smoking the meat for hours and in a proper smoker gives the meat so much flavor and a beautiful beautiful color which you will never e able to obtain in the oven or in a charcoal grill.
But enough about our complaints and disagreements, and on to the pulled pork burger 🙂

We often make burgers: blue cheese burger, peanut butter burgers, cheese burgers etc. but this is without doubt our favorite burger in the whole world – and many of our friends seems to agree with this 🙂 You should try it – we’ll guarantee that you will LOVE it!

 

Ingredients (2 burgers)

1 1/2 cup pulled pork

1 cup coleslaw

2 burger buns (ciabatta is preferable)

1 tbsp. mayo

1/2 cup + 2 tbsp. whisky bbq sauce

 

Heat the pulled pork in a sauce pan and add 1/2 cup bbq sauce – stir to combine and remove from heat when the bbq sauce begins to caramelize.

Pulled Pork Burger 1_Fotor_Collage

 

Cut the buns in two and heat them in the oven. Spread mayo on the bottom half and 1/2 tbsp. bbq sauce on each top half.
Place coleslaw on the bottom bun followed by pulled pork and the remaining bbq sauce and the top bun!Pulled Pork Burger 2_Fotor_Collage

 

Serve on a hot summer day, a hangover sunday or any other day of the year 🙂

This is without doubt our favorite burger – actually it is our favorite dish! Hope you’ll enjoy it as much as we do 🙂Pulled Pork Burger 4

Bon Appétit!

Ingredients (2 burgers)

3.75 dl pulled pork

2.5 dl coleslaw

2 burger buns (ciabatta is preferable)

1 tbsp. mayo

1.25 dl + 2 tbsp. whisky bbq sauce

 

 

Pulled Pork and Slaw Burrito

What have you gotten for dinner tonight? We decided to make home made corn tortillas and fill them with our favorites – pulled pork and slaw 😀

Instead of writing a lot about how great it is, you should just try it and let us know what you think!

 

Ingredients (4 servings)

16 small corn tortillas

1 pound pulled pork

1/2 cup BBQ sauce

1/2 cup jalapeños hot sauce

1 portion summer slaw

2 limes, sliced

 

Place the pulled pork on a pan together with BBQ sauce and jalapeños hot sauce. Warm up at medium heat and let cook until the meat gets caramelized (this happens as there are quite a lot of sugar in the BBQ sauce).

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Heat the tortillas for a few seconds until they get soft. Place 1/4 cup caramelized pulled pork on the warm soft tortilla, followed by summer slaw.

Place in a rectangular round bottom dish and serve with lime slices 🙂

IMG_0053Bon Appétit!

Ingredients (4 servings)

16 small corn tortillas

450 pulled pork

1.25 dl BBQ sauce

1.25 dl jalapeños hot sauce

1 portion summer slaw

2 limes, sliced

 

How to make Pulled Pork

How often do you think about making pulled pork but don’t know how to find the perfect recipe?

Well, we have had pulled pork a dozen places, but nothing is as good as this home made version – and we have never had any complaints, on the contrary people love it and we are often asked if we can make it for different occasion.

Don’t give up beforehand when you go through the recipe – it takes approximately 4-5 days to translate the raw ham into the perfect pulled pork, but it is definitely worth the time! And if you get a properly sized ham, you will have food for 4 people for at least a week!

On the pictures below, there are two hams, but the recipe is only for one! And no matter the size of the ham, the smoking hours are the same, but we recommend that you order a good large ham at your butcher.

 

Ingredients (30 servings)

1 large ham (these are approximately 22 pounds each)

1/4 cup grainy mustard

1 tbsp. worcestershire sauce

1 cup rub

 

Tools

Water smoker

Charcoals

Nut tree

Thermometer

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If you have gotten a whole hindquarters like shown on the picture above, you can begin by removing the tale and tale bone.

Then you need to remove the skin, but not the fat (picture below).

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Spread out the mustard and worcestershire sauce followed by the rub. Place the ham in a dish and cover with plastic wrap. Refrigerate for at least 24 hour (preferably 48 hours).

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When the ham had marinated for at least 24 hours, you can begin to prepare the smoker.

Place a small number of hot coals on top of a full charcoal chamber of unlit briquettes. Use the bottom vents to control the amount of air entering the cooker, to keep the fire burning low and steady. The unlit fuel catches fire gradually throughout the cooking session, resulting in long burn times of up to 18 hours, depending on weather conditions. This is called the Minion Method.

Place some wood on top of the charcoals (preferably nut tree).

Fill the water pan with water and check regularly (every 6th hour) to make sure that it doesn’t dry out.

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Place the ham in the water smoker and put on the lid. Try to keep the temperature around 230F at all times. It is important that it don’t get below 210F at any time during the smoking process. If you have trouble keeping the temperature up, you can add a few charcoals at a time.

Smoke for approximately 18 hours 🙂

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After 18 hours you can remove the ham from the smoker. Place it so it can rest for about an hour before you begin to pull it. The resting time has two purposes, 1) to prevent the meat from loosing valuable juices, and 2) to avoid that you burn your fingers during the pulling process 🙂

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How delicious does that look!?!?!

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After 18 hours of smoking you know that the meat is perfect, if you can remove the key bone in one grip, without any meat hanging on to it.

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With the key bone removed, you are now ready to pull the meat. Use your fingers to pull the meat into small bite-sized chunks.

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Looking at the picture below, you can se how the smoke has gone all the way into the meat, and not just stayed on the outside. This is due the long smoking process.

Now you have made the famous pulled pork – how hard was that? So now, you don’t have any excuse to take short cuts, as we often experience people do, when they either boil the meat or cook it in the oven in a roasting bag (shame on you)!

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Bon Appétit!

Ingredients (30 servings)

1 large ham (these are approximately 22 pounds each)

0.8 dl grainy mustard

1 tbsp. worcestershire sauce

2.5 dl rub

 

Traditional Coleslaw

Coleslaw is without doubt a main dish when having a barbecue party, and is perfect for pulled pork, spareribs or smoked pork cheeks.

We have tried many combinations (adding carrots, herbs, low-fat sour cream, chopped jalapeños and lemon), but found this one to be the best. It is the combination of the cabbage, the intense onions, fat from the sour cream, sweetness from the sugar and sourness from the vinegar that makes the coleslaw tasteful and delicious.

 

Ingredients (6-8 servings)

1/2 cabbage

2 red onions

1 cup sour cream (don’t use low-fat)

1/3 cup confectioners sugar

1/8 cup apple cider vinegar

2 tbsp. mayo

 

Cut cabbage and onions into thin slices and mix it together in a bowl.

Coleslaw 1_Fotor_Collage

I another bowl mix together sour cream, confectioners sugar, apple cider vinegar and mayo. mix until smooth.

Coleslaw 2_Fotor_Collage

Pour the dressing over the cabbage and onions and mix well. Let rest in the fridge for at least 1 hour, over night would be perfect.

Coleslaw 3_Fotor_Collage

Serve in pulled pork burger as shown on the picture below or as a side dish for spare ribs or any other smoked meat 🙂

Pulled Pork Burger 4

Bon Appétit!

 

Ingredients (6-8 servings)

1/2 cabbage

2 small onions

2.5 dl sour cream (don’t use low-fat)

0.8 dl confectioners sugar

0.8 dl apple cider vinegar

2 tbsp. mayo

Chinese Barbecue Pork Burrito

Chinese barbecue pork burrito is a combination of the asian and the mexican kitchen, which might sound a bit odd but it tasted delicious. Serve it as an appetizer on game sunday or make it for your work lunch – your colleagues will envy you when they smell the combination of the asian spices inside a wheat tortilla.

There are not an awful lot to say about this recipe other than: “taste it, we’ll guarantee that you’ll love it”.

 

Ingredients (4 small burritos)

4 small tortilla pancakes

3/4 pound pulled pork (other kinds of pork can be used as well)

1/2 cup chinese barbecue sauce

1 small red onion

1 avocado

3 tomatoes

1 lime

 

Preheat a pan with a bit vegetable olie and add meat. If you use pulled pork, the meat is already cooked and therefor only needs to be heated. If you chose to use raw meat it should be roasted carefully with salt and pepper. When the meat is warm/cooked add the chinese barbecue sauce and let cook for a few more minutes.

While the meat and sauce cooks, chop the tomatoes, onion and avocado and warm the tortillas in the oven (they only needs a minute or two).

Now you are ready to fill your tortillas with the most juicy and delicious chinese barbecue pork, onion, tomatoes, avocado and lemon juice.

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Bon Appétit!

Ingredients (4 small burritos)

4 small tortilla pancakes

340 g pulled pork (other kinds of pork can be used as well)

1.25 dl chinese barbecue sauce

1 small red onion

1 avocado

3 tomatoes

1 lime