For the pork

• 1.5–2 kg pork shoulder
• 2 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chilli flakes (optional)
• 2 tbsp brown sugar
• Salt & black pepper
• 2 tbsp olive oil
• 1 cup BBQ sauce
• 1 cup chicken stock or apple juice

For the burgers

• 6 brioche buns
• Coleslaw (store-bought or homemade)
• Extra BBQ sauce
• Pickles (optional)

Step 1: Season the pork

• Rub the pork shoulder with:
• paprika, garlic powder, onion powder, chilli flakes, brown sugar, salt, and pepper.
• Massage well so the flavour gets into the meat.

Step 2: Sear for flavour

• Heat olive oil in a large pan and brown the pork on all sides.
• This locks in flavour and gives that rich pulled-pork taste people love.

Step 3: Slow cook until tender

Place pork in a slow cooker or covered roasting dish.

Add:

• BBQ sauce
• chicken stock (or apple juice)

Cook:

• Slow cooker: 8 hours on low

OR

• Oven: 160°C for 4–5 hours

The pork is ready when it falls apart easily with a fork.

Step 4: Pull the pork

• Remove pork and shred using two forks.
• Mix back into the cooking juices for maximum flavour and moisture.

Step 5: Build the burger

• Toast brioche buns lightly.
• Layer:
• pulled pork → coleslaw → extra BBQ sauce → pickles