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0.0 – 0 reviews • Pork
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
4 servings |
Ingredients
- 2 pounds ground beef (80/20 blend)
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1/2 cup barbecue sauce of choice
- 10 ounces homemade or prepared pulled pork, recipe follows
- Four 4 1/2-inch brioche buns
- 2 tablespoons unsalted butter, softened
- 3 pounds bone-out Boston butt
- 1 tablespoon Cajun spice
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 3 cups medium-dice mixed carrots, celery and onions
- 2 bay leaves
- Chicken stock, for covering pork
Instructions
- For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Remove a small portion, about 1 ounce, and cook to check the level of seasoning. Add additional salt and pepper if needed.
- Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process).
- Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes. Add the oil and patties and reduce the heat to medium. Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness. Remove and let rest.
- For the pork: In a saucepan, warm the barbecue sauce over medium-low heat. Add the pulled pork and mix with the sauce until warm.
- For the buns: In a flat pan, warm the buns over medium heat for 2 minutes. Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes.
- To build the burgers, place the patties on the bottom buns. Top with the sauced pork and bun tops and serve.
- Preheat the oven to 325 degrees F.
- Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
- Remove the pork from the stock and let cool. Shred with two forks.
