Pulled Pork Burger with Mirabelle Plum Chutney

The sweet and salty in a Pulled Pork Burger, this is an idea that will surprise many. Mirabelle melts in the mouth and comes to mix with the pork shoulder. Ideal for gourmands tired of the traditional classic burger.

Cook the meat

Preheat the oven to 150 °c.

Peel and chop the onion.

prepare onion

In a casserole, lightly roast the pork with a little oil.

roast the pork with a little oil

Add the onion and sauteed until it begins to color.

In a bowl, combine barbecue sauce, mustard, apple cider vinegar, brown sugar, paprika, espelette pepper, chopped garlic cloves and vegetable broth. Pour the marinade over the meat, salt, pepper and add the bay leaves. Cover the casserole and bake for 4h30, making sure to turn the meat over and sprinkle with juice every hour.

Prepare the plum chutney

While cooking, prepare the plum chutney.

Peel and finely chop the onion. Rinse and pit pomegranates. Fry the onion with the oil in a saucepan until translucent.

Add mirabelle plums, curry, grated ginger and salt.

Mix and add the brown sugar and apple cider vinegar.

Put the pan on medium heat and heat the mixture until the sugar has dissolved. Bring to a boil and cook for 45 minutes over very low heat, stirring regularly, until all the liquid is almost evaporated.

Pour into a pot and set aside.

Make the filling

Remove the meat from the oven and fray with two forks.

Mix the meat with the sauce.

Mix the meat with the sauce with a fork

Cut the red cabbage and the scallions and mix them in a bowl with 2 tablespoons of olive oil Salt and pepper.

Pulled Pork Burger final steps

Cut the buns in half and spread a tablespoon of barbecue sauce on the base of the bread.

Place about 150g of meat on top, add a good spoonful of mirabelle plum chutney, a spoonful of the red cabbage and duck mixture.

Place some tarragon leaves and close the bun. Repeat the operation with the second bun.

Finally enjoy your meal, and for more pork recipe click here.