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Hawaiian Pulled Pork Burger

It'll make you Hula with delight

05 Sep 2017 6 hours 12


You’re going to want to gather all and sundry to enjoy some serious flavours with a little Hawaiian vibe in these gorgeous burgers. Pork shoulder, smothered in a delicious spice rub, is slow roasted, shredded and then coated in a beautiful rum-flavoured barbecue sauce. Topped with caramelized pineapple slices, crunchy cabbage and fresh coriander, this is one serious hula burger.


2kg pork shoulder, bone in
250ml apple cider, chicken stock, or water

Pork Rub
1 tablespoon fennel seeds
1 teaspoon flaky sea salt
1 teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon onion granules
1 teaspoon garlic granules
2 teaspoons smoked paprika
1 teaspoon ground black pepper

BBQ sauce
80 grams soft brown sugar
150 grams ketchup
¼ cup apple cider vinegar
2 tablespoons chilli sauce
½ cup dark rum
3 tablespoons Worcestershire sauce
1 tablespoon American mustard
juice 1 large orange

To Serve
12-16 pineapple rings
1 red cabbage, very finely shredded
12 burger buns
large bunch of coriander

Prep time: 25 minutes
Cooking time: 6 hours plus resting


BBQ Sauce: Place all the ingredients in a pot and whisk to combine. Bring to a boil, then reduce to a simmer for 8-10 minutes, until it starts to thicken. Pour into a jar and allow to cool before using. The sauce can be made ahead and stored in the fridge for up to 2 weeks. Makes roughly 500ml.

 Pork: Preheat your oven to 130°C bake and bring the meat to room temperature.
Grind the fennel seeds and salt together using a mortar and pestle. Tip into a bowl, add the remaining ingredients and mix well. Spread the rub over the pork, rubbing it in nicely until it is completely covered. Place the pork in a roasting tray, pour in the apple cider, cover tightly with aluminium foil and cook for 6 hours. Remove and allow to rest for 30 minutes.

To Serve: While the pork is resting, heat a large cast iron skillet or fry pan, add a knob of butter and caramelize the pineapple slices, (you may have to do this in batches) then set aside to cool.Transfer the rested pork to a large tray and use two forks to shred, discarding any bones. Pour the barbecue sauce over the shredded meat and mix until it is all coated nicely.

To build each burger, place some shredded cabbage on the bun, top with a generous helping of the pork, a pineapple ring and coriander and you’re ready to go.

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