Jan Braai’s Pulled Pork Burgers Paired With Elgin Vintners Pinot Noir

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Pulled pork is amazingly simple and affordable to make. The number of guests you will be able to serve from this recipe depends on the size of the deboned pork shoulder. You will require a number 2 or number 3 three-legged pot or a number 10 Dutch Oven (a thick-walled cast iron cooking pot with a tight-fitting lid). Donnie Claassen, our National Sales Manager and an avid braaier himself, adapted this recipe from Jan Braai’s recipe book titled Die Demokratiese Republiek van Braai.

Ingredients
for the meat

  • 2kg deboned pork shoulder
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp red pepper
  • 1 tsp mustard powder
  • 1 tsp salt
  • 25 ml paprika
  • 25 ml brown sugar

Ingredients
for the pot

  • 25 ml Olive Oil
  • 1 onion, sliced
  • 4 cloves garlic, crushed
  • 2 cups chicken stock
  • 1 cup beer OR cider OR water (cider is recommended)

Ingredients
for the Ranch dressing

  • 500 ml buttermilk
  • 250 ml fresh cream
  • 50 ml chopped chives
  • 25 ml Dijon mustard
  • 1 Lemon, juice and zest
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Make the Ranch dressing by combining all the ingredients. Refrigerate until ready to use.
  2. Now prepare the meat by cutting off all the excess fat from the pork (as much or as little as you want).
  3. Blend all the spices for the meat and rub it into the meat.
  4. Prepare a decent-sized fire and position your black pot over medium flames. Add the oil and onion and fry until brown. Add the garlic and the meat. Brown the meat on all sides. If you find that the flames are too hot, adjust by adding some of the chosen liquid (chicken stock / water / beer / cider).
  5. Once the meat is browned, add all the liquid and simmer with the lid on for 3 to 4 hours until the meat starts falling apart. Ensure that the meat never cooks dry and that there is always some liquid in the pot to prevent it from burning.
  6. Once the meat is cooked, set aside, and let the meat rest for a while. When slightly cooled, start pulling the meat apart with 2 forks. If there is any liquid left in your pot, mix the liquid with the pulled pork to add extra juiciness and flavour.
  7. You can create your own burgers using rolls of your choice, gherkins, sliced red onion, salad leaves, kimchi, coleslaw, or whatever you prefer. Drizzle generously with Ranch dressing.
  8. Serve with a bottle of our finest Elgin Vintners Pinot Noir.