Carolina Pulled Pork Inspired Hamburgers Recipes

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CAROLINA PULLED PORK INSPIRED HAMBURGERS



Carolina Pulled Pork Inspired Hamburgers image

I love pulled pork and had my doubts about a burger recipe with claims to compare. I was pleasantly surprised that this burger definitely does resemble the taste of our southern pulled pork and is actually a quite delicious & quick way to serve ground pork. I was impressed with the inventiveness of this recipe and how the bland taste of the ground pork was elevated by simply adding bits of smoky bacon and smearing with a rub. Obviously this will never be a substitute for real pulled pork, but in a pinch, when the mood strikes but lack of time persists, this succulent burger will certainly fit the bill! I have made these twice now, once using my George Forman Grill with excellent results. Steven Raichlen has done it again with this recipe! Other then a few personal changes, this is his recipe from Burgers. Although Pale Ales are the usual choice for BBQ dishes, I tend to lean more towards the Brown Ales with pulled pork (or versions of it); try it with an Abita Turbo Dog or Sam Smith's Nut Brown. Make Ahead: The honey-mustard sauce can be made a day ahead of time and refrigerated, just reheat on low before serving.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

5 slices smoky bacon, cut into 1/4-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, melted
1/3 cup honey
1/3 cup Dijon mustard
1/4 cup cider vinegar
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
1 dash Worcestershire sauce
salt & freshly ground black pepper
1 teaspoon sweet paprika
1/4 teaspoon hot paprika
1 teaspoon dark brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1 1/2 lbs ground lean pork, at room temperature
1 teaspoon liquid smoke (optional)
vegetable oil, for brushing
8 slices thick-cut sandwich bread (like Texas Toast) or 4 hamburger buns
1 cup shredded green cabbage

Steps:

  • In a small sauce pan, fry half of the bacon pieces and the chopped onion in 1 tablespoon melted butter until the onions are golden, about 5 to 6 minutes. Add honey, mustard, vinegar, hot sauce and Worcestershire and simmer until the sauce thickens and slightly reduces, about 8-10 minutes. Season with salt and pepper, to taste.
  • While the sauce is cooking, fry the remaining bacon pieces until crisp then drain on paper towels. In a small mixing bowl, combine both paprikas, brown sugar, onion powder, garlic powder and celery seeds with 1 teaspoon each of salt and pepper.
  • Lightly knead the ground pork with the bacon and liquid smoke (if you are using/ I didn't use) in a bowl. Loosely make 4 patties about 3/4" thick and place on a plate covered with saran wrap. Sprinkle the spice mixture on the top, bottom and sides of burger, patting it into the meat till it sticks. Brush the spice covered burgers and both sides of the bread with the remaining 3 tablespoons of butter.
  • Light your grill and brush the grate with oil once it is heated. Grill the burgers for 12 minutes, turning once, until just cooked through. Remove the burgers from direct heat and grill the bread on both sides until toasted and the grill marks appear.
  • Set each burger on a toast slice and top with the shredded cabbage and a generous helping of the honey-mustard sauce. Cover with the remaining toasted bread and serve immediately, passing the extra sauce separately.

Nutrition Facts : Calories 935.2, Fat 62.8, SaturatedFat 25.4, Cholesterol 172.3, Sodium 917.5, Carbohydrate 55.3, Fiber 2.9, Sugar 28.7, Protein 37.5

NORTH CAROLINA-STYLE PULLED PORK



North Carolina-Style Pulled Pork image

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

Steps:

  • In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  • Prepare a grill for indirect heat.
  • Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  • Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  • In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g

GUY FIERI'S CAROLINA PULLED PORK RECIPE - (4.5/5)



Guy Fieri's Carolina Pulled Pork Recipe - (4.5/5) image

Provided by SEFeiler

Number Of Ingredients 20

8 pound bone in pork picnic shoulder
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne
1 cup hickory chips, prepped, method follows
MOP SAUCE
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon freshly cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons canola oil

Steps:

  • Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork. Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours. Apply mop sauce every hour throughout the cooking time. In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones. To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve. HICKORY CHIPS Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time. MOP SAUCE Combine all the ingredients in a medium bowl and reserve.

CAROLINA BURGER



Carolina Burger image

Just mention the Carolinas and I immediately think of pulled pork sandwiches, dripping with barbecue sauce and topped with creamy coleslaw. Take the pulled pork out of the equation, add the rest to a burger, and you've got the Carolina Burger. It's all about finding a great home for those sweet, vinegary, and spicy flavors that go so well with coleslaw.

Yield serves 4

Number Of Ingredients 19

1/4 cup rice wine vinegar
2 heaping tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 teaspoon coarsely ground black pepper
1 cup coarsely chopped green onions, white and green parts
1/4 cup red wine vinegar
2 serrano chiles, stemmed and seeded
2 tablespoons mayonnaise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 head of purple cabbage, finely shredded (about 3 cups)
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh cilantro leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 hamburger buns, split; toasted (see page 15), if desired

Steps:

  • To make the mustard barbecue sauce, blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified. Transfer to a bowl and stir in the black pepper. The barbecue sauce can be made 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.
  • To make the dressing for the slaw, blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified. Season with salt and pepper. Put the cabbage and red onion in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Let sit at room temperature for at least 15 minutes before serving. The slaw can be made 2 hours in advance and refrigerated.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil (see page 16), and basting the burgers with some of the barbecue sauce during the last minute of cooking.
  • Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw. Cover with the bun tops and serve immediately.

CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

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  • Light a grill. When the fire is medium hot, brush the grate with oil. Grill the burgers for 12 minutes, turning once, until just cooked through. Move the burgers away from the heat and grill the bread on both sides until toasted, about 2 minutes.


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