Molasses and rum barbecue pulled pork burger with chips and garlic mayo

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the molasses and rum barbecue sauce

  • 3 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 2 bay leaves
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper
  • 400g tin chopped tomatoes
  • 6 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp English mustard
  • 1 tbsp Angostura bitters
  • 1 lime, juice only
  • 100ml/3½fl oz dark rum
  • 1 tbsp tomato purée
  • ½ orange, zest only
  • 200g/7oz molasses

For the pulled pork

  • 1kg/2lb 4oz pork shoulder, skinless, boneless, slashed a few times with a sharp knife
  • 4 tbsp cider vinegar
  • 100ml/3½fl oz orange juice

For the fat chips

  • 1.5kg/3lb 5oz floury potatoes (like Maris Piper), unpeeled and cut into chunky chips
  • 3 litres/5¼ pints sunflower or ground nut oil, for frying

For the garlic mayonnaise

  • 150g/5½oz mayonnaise
  • squeeze lemon juice
  • ½ garlic bulb, grated
  • olive oil, to loosen

To serve

  • mayonnaise
  • 4 brioche burger buns, lightly toasted
  • iceberg lettuce leaves
  • handful tomatoes, sliced
  • handful pickles or gherkins, sliced
  • sea salt and freshly ground black pepper
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