Pulled Pork Burger with Leerdammer Recipe

LeerdammerpulledporkIt’s finally starting to feel like summer and with lazy weekends on the horizon that means it’s time to dust off the BBQ and get cooking! That’s no excuse to be boring though, try out this yummy Pulled Pork Burger with Leerdammer Recipe created by those clever chaps as Leerdammer and you’re sure to delight your friends and family.


What You’ll Need

1.6-2kg rolled joint of pork shoulder

2 tsp smoked paprika, 1 tsp mustard powder

1 tbsp wholegrain mustard

Salt and freshly ground black pepper

4 tbsp HP BBQ sauce, 4 tbsp tomato puree

2 tbsp muscovado sugar

1 tbsp cider or wine vinegar

6 brioche rolls

Coleslaw, to serve

6 slices Leerdammer Toastie & Burger slices


Serves: 6 Prep: 20 mins | Cooking: 5 hrs Method: Preheat the oven to 150°C, fan oven 130°C, Gas Mark 2.

Mix together the paprika, mustard powder and wholegrain mustard with 2 tbsp water and 1 tsp of salt and black pepper. Rub over the pork, then place it into a roasting tin, adding 400ml water. Cover with foil and slow-roast for 4½-5 hours. Prepare ahead up to this point 1-2 days before needed. Keep covered and refrigerated.

Preheat the barbecue. Mix together the HP BBQ sauce with tomato puree, sugar and vinegar. Brush over the meat. Barbecue the pork for two minutes on all sides until nicely browned. Alternatively, roast for 20-30 minutes at 200°C, fan oven 180°C, Gas Mark 6.

To serve, use two forks to pull the tender meat into nice chunky pieces.

Lightly barbecue or toast the rolls, pop in coleslaw and fill with the pork. op each one with a slice of Leerdammer Toastie & Burger.

On the side: or the coleslaw, finely slice g white cabbage and mi in  grated carrot and two finely chopped spring onions. Toss everything together in a 3-4 tbsp natural yogurt or mayonnaise. Just before serving, grate in an eating apple and add a squeeze of lemon juice.