Pulled Pork Burger
Posted by Ecomm Admin on
1. Cut the pork into 4 even pieces and season with salt and pepper. Place in an Instant Pot with 1/4 cup Bachan’s Hot and Spicy Barbecue Sauce and chicken stock. Set the Instant Pot to high pressure for 40 minutes.
2. While the pork is cooking, make the coleslaw. Whisk together the rice vinegar, oil, toasted sesame oil, and sugar. Combine the shredded cabbage and carrots in a large bowl and toss with the vinaigrette. Taste and season with salt and pepper. Set aside in the fridge.
3. When the pork is done, quick release the pressure and carefully remove the pork from the Instant Pot insert. Use two forks to shred the pork. Taste and season with salt and pepper. Finish by drizzling with more Bachan’s Hot and Spicy Barbecue Sauce.
4. Optionally butter and toast the buns. Evenly spread the buns with mayo. Make the burgers by filling with the pulled pork, an extra drizzle of Bachan’s, and coleslaw. Enjoy immediately!
1/4 cup Bachan's Hot and Spicy Japanese Barbecue Sauce
2 lb pork shoulder or pork butt
1 cup chicken stock
2 tbsp rice vinegar
2 tsp neutral oil
1 tsp toasted sesame oil
1 tsp sugar
4 cups shredded cabbage
1/2 cup shredded carrot
1/4 cup mayo
4 tbsp butter, room temp, optional
4 brioche burger buns
Prep Time: 15 Minutes
Cook Time: 1 Hour