Pulled pork burgers with cider fried onions

Servings: 8
Preparation: 5 minutes
Cooking time: 4 h 30

Ingredients

About 1.8 kg pork shoulder, bone-in, from Ferme Miboulay

Marinade

½ cup (125 ml) honey
1 tbsp (15 ml) fresh ginger, shredded
2 garlic cloves, chopped
2 tsp (10 ml) ground coriander
1 tsp (5 ml) sambal oelek (fresh chili paste)
½ cup (125 ml) Asian soy sauce (Kikkoman type)
2 bottles (341 ml) McKeown Pear cider
1 cup (250 ml) barbecue sauce
1 cup (250 ml) chili sauce

Cider fried onions

1 Spanish onion, cut in thick slices
½ cup (125 ml) wholemeal flour
2/3 cup (225 g) McKeown Pear cider
2 large eggs, white and yolk separated
2 tsp (10 ml) olive oil
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) ground coriander
oil for frying

Spicy mayonnaise

½ cup (125 ml) mayonnaise
1 green onion, chopped
1 lime, zest and juice
1 tsp (5 ml) sambal oelek (fresh chili paste)
1 tbsp (15 ml) fresh coriander, chopped
To taste salt

Presentation

8 multigrain hamburger buns or other bread of your choice
8 slices of local raclette cheese
To taste arugula

Preparation

Marinade

1. Place the pork shoulder in a deep container. Mix together all marinade ingredients. Pour over pork shoulder. Cover and marinate overnight in a refrigerator.

2. Place the pork shoulder and marinade in an ovenproof dish. Cover and bake at 275°F for 4 hours. Turn pork shoulder halfway through cooking. When the meat pulls apart easily with a fork, remove from marinade and let cool.

3. Shred the meat with a fork or your fingers. Pour the marinade into a pot and reduce over medium heat until 1 ½ cups of thick sauce is obtained (from 20 to 30 minutes). Mix the shredded meat with the sauce and keep warm.

Cider fried onions

1. Place flour in a bowl. Add cider, egg yolks, oil and coriander and whisk mixture.

2. Set aside at room temperature for at least 15 minutes.

3. In a bowl, beat the egg whites and add salt until stiff peaks form.

4. Use a spatula and carefully mix the egg whites into the first mixture.

5. Heat oil in a frying pan to medium-high or a deep fryer to 350°F. Coat the slices of onion in frying batter and fry a few slices at a time until nicely browned.

6. Drain on paper towel. Keep warm.

Spicy mayonnaise

1. Mix all ingredients into the mayonnaise. Adjust seasoning to taste. Set aside.

Presentation

1. Toast the hamburger buns. Add pulled pork, a slice of raclette cheese, a few fried onions and some arugula.

2. Generously coat the top bun with spicy mayonnaise.

3. Serve hot with fries or a salad.

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