Smoked Pork Shoulder burger.
is there anything better than juicy smoked pork - maybe, but it’s still pretty damn good.
A couple of things i do that makes this smoked pork extra good.
The rub. - obviously there’s many different rubs out there, this one though is very simple and yields almost candy like pork - probably because it’s mostly sugar.
combine in a bowl 1 cup of brown sugar 1 cup of castor sugar and 1/2 cup of salt flakes. remove the skin off the pork shoulder and rub the sugar and salt rub all over the pork.
wrap the pork in gladwrap and refrigerate for 24 hours. you’ll notice a lot of juice has left the pork the next day, it’s mostly water and what your left with is just the fat and sweetened meat.
i only smoke the meat unwrapped for about 1 hour, just enough to get a mild smokiness going.
after an hour wrap the pork in baking paper and smoke for another 3 -4 hours or so at around 120°
i’m going to rest the pork in the baking paper until it’s cool enough to go into the fridge. then i refrigerate it for another 24 hours.
if your planning on eating the the pork on the same day as smoking it - eliminate step 4 and just have at it.
i like to slice the pork pretty thin - around 1 cm or so - then grill on a hotplate or in a pan, add your favourite BBQ sauce right at the end just to get warm.
make some slaw - white cabbage only ( no carrot no red cabbage no nothing else ) and either make the coleslaw dressing or just use store bought.
toast some soft white rolls with butter then pile your pork high , add the slaw and then you have a delicious juicy BBq pork burger.
The knife i made and used is a mono carbon steel big size chef knife , the wa style handle is made from reclaimed jarrah and tassie blackwood. It has a mild acid etch and the timber is sealed with linseed oil and carnauba wax.
