Smoky barbecue pork shoulder burgers

Name: Smoky barbecue pork shoulder burgers
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 4 sweet potatoes, scrubbed, skins left on; 2 tbsp olive oil; 1 tbsp Cooks’ Ingredients Chicken Seasoning; 430 g pack slow-cooked smoky barbecue pork shoulder; 4 brioche burger buns, split; 4 slices Cheddar or Monterey Jack; 100 g white cabbage, thinly shredded; Sliced gherkins, to serve; Cooks’ Ingredients Crispy Fried Onions, to serve (optional); Hot sauce, to serve (optional)

A proper family favourite. Switch up the seasoning you use on the fries – Cajun would also be good, or a punchy fajita or Mexican blend.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 sweet potatoes, scrubbed, skins left on
2 tbsp olive oil
1 tbsp Cooks’ Ingredients Chicken Seasoning
430g pack slow-cooked smoky barbecue pork shoulder
4 brioche burger buns, split
4 slices Cheddar or Monterey Jack
100g white cabbage, thinly shredded
Sliced gherkins, to serve
Cooks’ Ingredients Crispy Fried Onions, to serve (optional)
Hot sauce, to serve (optional)

Preheat the oven to 200°C, gas mark 6. Cut the potatoes into 1cm chips, then spread out in a single layer on a large baking tray. Drizzle with the oil and scatter over the chicken seasoning. Toss well to coat, then spread out again and roast in the top of the oven for 50 minutes, turning once or twice.
After 15 minutes or so, add the pork to the oven and cook beneath the potatoes according to pack instructions.
Put the burger bun bases on a baking tray and top with the cheese slices. Add to the oven (they should fit next to the pork) for the final 5 minutes of cooking time, so the cheese melts onto the buns.
When ready, shred the pork with 2 forks, then remove the bun bases from the oven and top with some cabbage and gherkins. Divide the meat between the buns, scatter with the crispy onions and hot sauce, if using, then add the tops and serve with the sweet potato fries.

Typical values per serving when made using specific products in recipe