Pulled Pork Burger with McKeown Pear Cider and fried onions

This delicious pulled pork burger with McKeown Pear cider and fried onions recipe is found in book : “Recettes et inspirations signées Emilie C. Brochu”.  The book is available at: http://tourismecoeurmonteregie.ca/en/livre-de-recettes/

Servings : 8

Preparation time : 45 minutes         Soaking : overnight          Cooking time : 4 h 30

 

INGREDIENTS

Marinade

  • Approximately 1.8 kg pork shoulder roast with bone (Miboulay Farm)
  • ½ cup (125 ml) honey
  • 1 tablespoon (15 ml) fresh ginger grinded
  • 2 garlic cloves minced
  • 2 teaspoons (10 ml) coriander seeds grounded
  • 1 teaspoon (5 ml) sambal oelek (hot pepper paste)
  • ½ cup (125 ml) Asiatic soy sauce (Kikkoman style)
  • 2 bottles (710 ml) McKeown Pear crackling cider
  • 1 cup (250 ml) barbecue sauce
  • 1 cup (250 ml) chili sauce

 

Fried onions with cider

  • 1 Spanish onion cut in large slices
  • ½ cup (125 ml) integral flour
  • 2/3 cup (150 ml) McKeown Pear crackling cider
  • 2 large eggs, egg yolks and whites separated
  • 2 teaspoons (10 ml) olive oil
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2,5 ml) coriander seeds grounded
  • Oil for frying

 

Hot Mayonnaise

  • ½ cup (125 ml) mayonnaise
  • 1 green onion minced
  • 1 lime, zest and juice
  • 1 teaspoon (5 ml) sambal oelek (hot pepper paste)
  • 1 tablespoon (15 ml) fresh coriander minced
  • Salt to taste

 

Filling

  • 8 hamburger flat multigrain buns or other bread of your choice
  • 8 slices of local raclette cheese
  • Arugula (optional)

 

DIRECTIONS

Marinade

  1. Place the pork shoulder roast in a deep bowl. Mix all the marinade ingredients together and pour it over the pork shoulder. Cover and let marinate overnight in the fridge.
  2. Preheat the oven to 275oF. Lay down the pork shoulder roast with the marinade in an oven dish. Cover and cook 4 hours turning the roast at mid-time. When the pork shoulder is fork-tendered and easily falls apart, remove it from the marinade and let it cool down.
  3.  Shred the meat with your fingers or with a fork. Transfer the marinade in a saucepan and reduce it at medium heat to obtain 1½ cup of thick sauce (for 20 to 30 minutes).  Mix the shredded meat with the sauce and keep warm.

 

Fried onions in cider

  1. In a bowl whisk together the flour, the cider, the egg yolks, the oil and the coriander.
  2.  Let this batter rest at room temperature for about 15 minutes.
  3.  Meanwhile, beat the egg whites with salt until stiff peaks form.
  4.  Fold delicately the egg whites and the flour batter with a spatula.
  5.  Pre-heat at medium-high the oil in a saucepan or your deep-fryer to 350°F. Dip the onion slices in the prepared batter and fry the slices a few at a time to a nice golden color.
  6.  Transfer the slices to a paper-towel-plate to drain. Keep warm.

 

Hot Mayonnaise

  1. Mix together all the mayonnaise ingredients, season to taste and set aside.

 

Filling

  1. Toast the hamburger buns. Lay down on each half-bun the shredded pork, one slice of raclette cheese, a few fried onions and a handful of arugula. Generously spread the top bun with the hot mayonnaise. Serve hot with French fried potatoes or salad.