Pulled pork burgers
Smoky barbecue sauce is the perfect accompaniment to these classic burgers that are perfect for entertaining!
2kg boneless pork shoulder, with the outer layer of fat removed and discarded
⅔ cup apple cider vinegar
1 to 1½ cups smoky barbecue sauce
1. Place the pork in the slow cooker and add the vinegar.
2. Cover and cook on LOW for 8 hours.
3. Drain the liquid, and using two forks, shred the meat, pulling it apart (it reminds me of fairy-floss that’s how easily it shreds).
4. Stir the barbecue sauce through the meat (I used McCormick’s Vintage Smokehouse BBQ Sauce, it’s delicious).
Optional: Place meat in a toasted bread bun and top it with a slaw salad of your choice.
Recipe and image from The Easiest Slow Cooker Book Ever! by Kim McCosker, RRP $24.99.