Hey there, foodies! If you’re craving something hearty, delicious, and totally satisfying, you’ve gotta try these Welsh Pulled Pork Burgers! We’re talking about slow-cooked, fall-apart Welsh pork, smothered in a rich, smoky BBQ sauce, and topped with crunchy coleslaw—all sandwiched between the softest brioche buns. Seriously, this is the kind of burger that makes you do a little happy dance after every bite! 😋
Perfect for a weekday family dinner or your next BBQ gathering, this recipe is super easy, and trust me, the flavour is out of this world. Ready to get cooking? Let’s dive in!
Serves: 6-8
Ingredients
For the Pulled Pork:
- 1.5 kg Welsh pork shoulder (boneless, with a good layer of fat)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mustard powder
- 1 tsp garlic powder
- 2 tbsp brown sugar
- 1 tsp chili powder (optional, for heat)
- Salt and pepper to taste
- 200 ml apple cider vinegar
- 300 ml chicken or pork stock
For the BBQ Sauce (Homemade):
- 200 ml tomato ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Pre Made BBQ Sauces:
- Dylans Original Restaurant BBQ Sauce
- Jones & Co BBQ Sauce
- Halen Mon Smokey BBQ Ketchup
For the Burger:
- 6 brioche buns
- Coleslaw (store-bought or homemade)
- Pickles (optional)
- Sliced cheddar (optional)
Instructions
1. Prepare the Pork Rub
In a small bowl, combine the smoked paprika, cumin, coriander, mustard powder, garlic powder, brown sugar, chili powder (if using), salt, and pepper. Rub this mixture all over the pork shoulder, making sure it's evenly coated.
2. Slow Cook the Pork
Place the pork in a slow cooker or in a roasting pan with a lid. Pour the apple cider vinegar and stock around the pork (not directly on it). Cover and cook on low for 8-10 hours in the slow cooker, or at 150°C (300°F) in the oven for 5-6 hours, until the pork is tender and falls apart easily.
3. Shred the Pork
Once cooked, remove the pork from the slow cooker or oven. Let it rest for 15 minutes, then shred the meat using two forks, discarding any excess fat. Mix some of the cooking juices back into the meat to keep it moist and flavorful.
4. Make the BBQ Sauce
While the pork is resting, combine all BBQ sauce ingredients (ketchup, cider vinegar, brown sugar, Worcestershire sauce, honey, smoked paprika, garlic powder, salt, and pepper) in a saucepan. Simmer over low heat for 10-15 minutes until thickened and flavorful. Add some of the cooking juices for extra depth.
5. Assemble the Burgers
Toast the brioche buns lightly. Pile a generous amount of pulled pork onto the bottom half of each bun. Drizzle with the homemade BBQ sauce, add a spoonful of coleslaw, and a slice of cheddar if desired. Top with pickles for a tangy kick.
6. Serve
Serve immediately with fries, a side salad, or extra coleslaw for a complete meal.
Serving Suggestion
For that final presentation, serve the pulled pork burgers on wooden boards with regular or sweet potato fries and small bowls of extra BBQ sauce for dipping.
This recipe is a perfect way to showcase your Welsh pork’s tenderness and flavour, appealing to foodies who love hearty, flavorful meals!