Recipe: Porky Burgers (ground pork patty and pulled pork)

PORKY BURGERS

"A flavor explosion made up of layers of tender pork, this "3-in-1" recipe can't be missed. Have the succulent pulled pork or burger on their own, or combine them with gruyere, zesty onions and cilantro."

3 cups pulled pork in juices (about 12 ounces pulled pork, recipe follows)
2 pounds 96% lean ground pork
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 potato burger buns, split (or brioche burger buns)
6 (1/2 ounce each) slices Gruyere
1/2 cup pickled red onions (or very thinly sliced red onion, separated into rings)
1/2 cup fresh cilantro leaves

Form the ground pork into six 1/2-inch-thick patties . Season both sides of patties with salt and pepper.

Preheat grill to medium hot.

Place pulled pork in a pot and place on the corner of a grill to keep warm. Place patties directly over heat. Grill, uncovered, for 8 to 10 minutes or until pork patties reach 160 degrees F internal temperature, turning patties over halfway during grilling.

In the meantime, toast the buns on the grill.

Top the pork patties with cheese . Cover grill and grill about 30 seconds or until the cheese is melted.

TO SERVE:
Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops. Eat immediately!

Makes 6 servings

---

PULLED PORK

1 (1 1/2 pound) bone-in pork shoulder blade roast
1/4 cup ancho chile powder
1 tablespoon smoked paprika
1 tablespoon whole coriander seed, toasted*
1 1/2 teaspoons cumin seed, toasted*
2 teaspoons salt
4 teaspoons plus 2 tablespoons olive oil, divided use
24 ounces Mexican beer
2 cups water
1/2 cup apple
cider vinegar
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
1 small onion, sliced and separated into rings
4 cloves garlic, chopped

Combine ancho chile powder, paprika, coriander seed, cumin and salt in small bowl; set aside.

Cut 2 large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.

WHEN READY TO COOK:
Preheat oven to 300 degrees F.

Add the remaining 2 tablespoons of oil to a 6 quart heavy Dutch oven. Heat over medium-high heat. Unwrap roast and place in hot oil in Dutch oven. Cook on each side for 1 to 2 minutes or until spices begin to brown and appear slightly dry. Transfer roast to a plate.

Remove Dutch oven from the heat. Slowly and carefully pour in beer, scraping brown bits from bottom of pan. Add 2 cups water, vinegar, chipotle peppers, onion and garlic. Return to heat; bring to a gentle boil. Add the pork roast to the hot liquid.

Cover and bake in preheated oven for 2 1/2 to 3 hours or until pork is fork tender. Transfer pork to a cutting board; cool slightly.

Meanwhile, pour liquid through a fine mesh strainer; reserve 1 1/2 cups. Discard remaining liquid and solids. Shred meat using 2 forks; transfer to a medium container. Add the 1 1/2 cups reserved liquid. Cover and refrigerate until ready to use or for up to 2 days.

*To toast spices, place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet.

Makes 6 servings
Source: Michael Symon, on behalf of The National Pork Board