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  • Serves:8
  • Prep Time:5 mins
  • Cook Time:6 hrs

3 Ingredient Pulled Pork

+1 Sauerkraut

This is one recipe that’s definitely worth setting aside some time for. Take one bite of these burgers and feel the slow cooked pork simply melt in your mouth. The added sauerkraut gives the burgers a bit of bite, balancing out well with the sweet barbeque sauce. Serve this one up for dinner and watch as everyone’s mouths start watering.


Original recipe by Tablespoon | 5.9.14


Ingredients

+1 1 Can (410g) Sauerkraut

  • 900g pork shoulder or butt
  • 350ml ginger beer
  • 1 bottle barbeque sauce
  • 8 hamburger buns

Method

Place the pork in a slow cooker and pour ginger beer over the meat. Cover and cook on low for 6 hours or overnight or until pork shreds easily with a fork.

After pork has cooked, drain and discard the ginger beer. Shred the pork and place it back in the slow cooker. Pour required amount of barbeque sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

TOP EACH BURGER WITH DRAINED AND RINSED EDGELL SAUERKRAUT.

Tips

Contrary to how it sounds, pork butt doesn’t come from the rump! It refers to the thickest section of the pork shoulder.

For super moist pork, reserve a little of the ginger beer used to cook the pork and mix in with the barbeque sauce.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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