Pulled-Pork Sandwiches

Ingredients

For the Pork Sandwiches:

• 1/2 cup spicy brown mustard
• 1/4 cup honey
• Kosher salt and freshly ground pepper
• 1 tablespoon Hungarian paprika
• 3 cloves garlic, minced
• 1 7-to-9-pound bone-in pork shoulder, skin removed
• 10 crusty rolls, split
• Coleslaw, for serving

For the Barbecue Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 medium onions, chopped
• Kosher salt and freshly ground pepper
• 8 cloves garlic, minced
• 1 teaspoon Hungarian paprika
• 1/2 cup packed light brown sugar
• 1 cup apricot preserves
• 1 cup ketchup
• 2 teaspoons hot chili sauce (such as Sriracha)
• 2 teaspoons apple cider vinegar

Directions

Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.

Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F.

Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.

Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour.

Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste.

Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw.

Basic Beef Burger

Ingredients:

• 750g beef mince (like topside)
• 1 large brown onion, grated
• 2 garlic cloves, crushed
• 1 tbs Worcestershire sauce
• 2 tsp Tabasco sauce (optional), or to taste
• 1/4 cup chopped fresh continental parsley
• 70g (1 cup) breadcrumbs, made from day-old bread
• 1 egg, lightly whisked
• Salt & ground black pepper, to taste
• 2 tbs olive oil
• 6 hamburger buns, halved
• 150g cheddar cheese, thinly sliced, to serve
• 3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve
• 6 Iceberg lettuce leaves, shredded, to serve

Directions

1. Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
2. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
3. Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
4. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
5. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
6. Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
7. To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.