This pulled pork recipe is made with a pressure cooker. It is super easy to make even for someone does not cook very often. Most importantly it just tastes so goooood! Best to make it for friends party. Hope you’ll enjoy it!
The most delicious Pulled Pork Burger
For the pork, I prefer the pork shoulder which is so tender and best with the skin attached. My second preference will be pork leg which is very meat as well however it is less tender comparatively.
When I prepare the meat, I usually take the pork shoulder out from the refrigerator to relax in room temperature for 15 to 30 mins. Then I will take the time to prepare the spice rub mix. After the rub mix is done, I will return to the meat part. First of all, I’ll use water to give it a brief wash, pad dry. Then I will cut the meat into 3-4 inches medium size pieces. In this way, when I add the spices into it, the flavour will go into the meat in a deeper penetration which also means the meat will taste so much delicious and flavourful.
Once the meat is cut, then add in the spices and use my hands to slightly massage the meat , making sure all the spices cover the meat. Use the clingwrap wrap to cover it and leave it in the fridge for at least 1 hour (usually I would do 3 hours). During the time, I will start getting for pressure cooking – chopping up the garlic, onions and making the sauce.
Spice rub mixMarinate for at least 1 hour (Best with 3 hours)
After leaving the spices over the pork meat in enough time, I’ll have the pressure cook ready by turning it to Fry/saute mode. When the pot is heated, add the olive oil, garlic and onions. Once they turn golden, add in the meat pieces until all sides of the meat are browned. Now it comes to the sauce part, simply pour in the sauce and making sure the meats are evenly laid out. Close the lid, set Meat > Tender > 60 minutes. Natural release. It will take about total 90-110 minutes for the full cooking.
Sauce added into the browned meat then cook for 60 mins
When the green light is on, you can open the lid and the flavours comes out right straight. Use the tong to check if the meat is tender (it should be). Take all the meat out into a big bowl, set aside. Now we need to ‘thicken’ the sauce. For me I prefer to cook the sauce in a saucepan in high heat for about 20-30 mins. It may take a bit longer time however this method can deepen the flavour of sauce and bring the meat into another level when you mix the sauce to the meat. Another option is to add four to thicken it which may take only 10 mins. Honestly I still prefer the reduction method.
The cooked pork is still chucky. Once you fork in, you’ll find it unbelievably tender and it is so easy to pull apart
While the sauce is being cooked, I will take two forks to ‘pull off’ the meat as much as you can. When it’s done, add in a few table spoons of the sauce and mix well. Butter up the buns and toast them on a frying pan. When they are getting brown, the burgers are ready to serve. Oh one last thing, don’t forget to get a bottle of cold beer. and pulled pork work well. Have a sip or two of beer to open up your taste buds, then go for a big bite of the burger. Heaven!
This pulled pork recipe is made with a pressure cooker. It is super easy to make even for someone does not cook very often. Most importantly it just tastes so goooood! Best to make it for friends party. Hope you’ll enjoy it!
Ingredients
1kgpork shoulder(skin on)
8piecesburger buns
For spice rub:
2teaspoonspaprika
1tablespoonchili powder
1teaspoonground cumin
4clovesgarlic(thinly sliced)
1/2pieceonion(thinly sliced)
1/2teaspoonsalt(room temperature and separated; see notes)
1/2teaspoonblack pepper
1tablespoonbrown sugar
For the sauce:
2tablespoonsolive oil
1cupreduced sodium chicken broth
1cupbarbecue sauce ((plus more for serving))
2tablespoonsapple cider vinegar
1tablespoonhoney
1tablespooncornstarch (Can skip by simply cooking until water vapors and being thicken naturally)
Instructions
Put all spices into a small bowl, mix well.
Cut the pork into 3-4 inch pieces, trim off the excess fat. Then add in the spices and rub the pork on all sides until all covered. Cover with plastic and put it in the refrigerator for 3 hours or more.
After 3 hours, take out the pork from the refrigerator and let it relax for 15 mins.
In a small bowl, pour in the sauce ingredients and stir well. Make adjustment to your personal taste.
Add olive oil into the pressure cooker, turn it on pan-fry/saute mode. Place the pork in the pot and brown on all sides. (You may take out the garlic or onions before they get burned.
Turn off pan-fry/saute mode, pour in the sauce. Closed the lid.
Press ‘Meat’ button or set to high pressure for 45 mins. Natural release.
When the green light is on. open the lid. Transfer the pork to a large bowl.
Transfer the sauce from pressure cooker to a small pot. Use high heat to boil the sauce until thickened. It takes about 20-25mins, and stir occasionally. Meanwhile, use two forks to shred the pork into slices.
Add two spoons of the sauce to the pork, gently mix well.
Cut the burger buns into halves, toast them the both sides in a frying pan.
Place the meat on the buns, serve sauce on side.
Notes
Leftover pulled pork can be stored in the refrigerator for 2 days. I usually reheat it on a frying pan with added sauce. It would be nice to eat with rice as a simple quick lunch. Or you may store in the freezer for later use
This café is housed in an old central post office building. The interior has a touch of the 1970s with gold and mellow earth tones. High ceilings with large windows fill the café with natural light. The graffiti on the walls and wooden tables create a casual and friendly vibe.
On this sunny Saturday, we ordered a sandwich, which is superb. The toasted sourdough bread is lightly crisp and carries the fragrance of sunflower seeds, pumpkin seeds, and sesame. The eggs are fried perfectly with crispy edges, and although the bacon isn’t crispy, it is of higher quality, with a certain thickness, unlike cheaper versions that are overly salty. This sandwich exceeded our expectations.
C1 Espresso: Bacon & Eggs on toasted multigrainC1 Espresso: Savoury Crumpets with Avocado & halloumi
When the Savoury Crumpets arrived, we didn’t expect them to look like this and thought it was a mistake order for us. After confirming, I hesitated about their taste. However, it turned out to be a pleasant surprise for us – we loved the idea of the crumpets being battered with jalapeno and egg – delivering an exotic flavor profile. The crumbs of halloumi cheese and avocado added another level of tastiness. If you’re a vegetarian, I reckon this will be your first choice.
The burger and fries are actually the main reason for coming here. While we were waiting for the food, we were watching the tubes moving around the café in the ceiling. It’s fun to see people’s happy reaction when the food arriving their table. For my son, while he’s still looking up and puzzling how these tubes are working, and all of a sudden, a food tube arrived at our table, he was jaw-dropping. When he was looking around who this tube’s belonged to, surprisingly it has his name written on, and his eyes and mouth opened wide, “Is this really for me? How did they know my name? ”
It takes a bit of time for him to figure out how to open the tube in order to get the food out. And of course he was happily enjoying the food, it was a really experience for a boy! The fries were crispy, and the burger was delightful – a very satisfying meal.
The service is good, the food is excellent, the interior is charming, so the overall experience is great. It’s a memorable experience for my son!
C1 Espresso Address: Old Post & Telegraph, Office building 185 High Street, Christchurch Central City, Christchurch 8142 https://www.c1espresso.co.nz/
This handy list comprises of all Chinese restaurants, small eateries and takeaway shops in Christchurch. It is created specially for those locals and overseas travellers who can have a quick glance of multiple options when they fancy or crave for some Chinese cuisine. This list is updated regularly and please feel free to reach out if you want to be added 🙂
North & South Gourmet 南北小廚 (Opened in a new location) 273 Greers Road, Bishopdale, Christchurch 8053 11am-3pm ; 5pm-8pm (Sun to Thur); 5pm-9:30pm (Sat & Sun) Tel: 03-339 8887 Food: Dim Sum / Chinese Cuisine / Dine-in / Takeaway Website: https://north-and-south-gourmet.tuckerfox.co.nz/
Hang Seng Food Bar Shop 2 Madras Market, 133 Madras Street, Christchurch Central City, Christchurch 8011 (& 347 Moorhouse Avenue) 10am-7:50pm (Mon to Fri) 11am-3:30pm (Sat) Sun closed Tel: 03 379 3128 Website: http://madrasmarket.co.nz/ Facebook: https://www.facebook.com/pages/Hang-Seng-Food-Bar/822285421136809
Southern Asian Kitchen 潮州餐馆 545 Colombo Street, Christchurch Central City, Christchurch 8011 11:30am-9:30pm daily Tel: 03 377 9298 Website: www.southernasianrestaurant.co.nz
Shanghai Bistro and Bar 海上人家 105C Riccarton Road, Riccarton, Christchurch 8041 11am-3pm 5pm-10pm (Thu to Tue) (Wed closed) Tel: 03 343 5435 Website: https://shanghaibistro.co.nz/ Facebook: www.facebook.com/shanghaibistronz
City Cafe Asian Cuisine 城市快餐 130 Madras Street, Christchurch Central City, Christchurch 8011 11am–9pm (Mon to Sat) Sunday closed Tel: 03 365 2477 Facebook: https://www.facebook.com/citycafechristchurch/
Pot Sticker Dumpling Bar (HQ) 144 Lichfield Street, Christchurch Central City, Christchurch 8011 11:30am-10pm (Wed to Sun) Mon & Tue closed Tel: 03 420 0376 Website: www.potsticker.nz/ Facebook: www.facebook.com/potstickerdumplingbar/ Instagram: www.instagram.com/potstickerdumplingbar/
Pot Sticker (The Colombo) 363 Colombo St Sydenham, Christchurch 10am to 5pm daily Tel: 03 379 8377
Noodle Station Bush Inn Centre, Riccarton Road, Upper Riccarton, Christchurch 8041 Hours: 11am-9:30pm (Sun to Thu) 11am-10pm (Fri & Sat) Tel: 03 348 5678
This pulled pork recipe is made with a pressure cooker. It is super easy to make even for someone does not cook very often. Most importantly it just tastes so goooood! Best to make it for friends party. Hope you’ll enjoy it!
The most delicious Pulled Pork Burger
For the pork, I prefer the pork shoulder which is so tender and best with the skin attached. My second preference will be pork leg which is very meat as well however it is less tender comparatively.
When I prepare the meat, I usually take the pork shoulder out from the refrigerator to relax in room temperature for 15 to 30 mins. Then I will take the time to prepare the spice rub mix. After the rub mix is done, I will return to the meat part. First of all, I’ll use water to give it a brief wash, pad dry. Then I will cut the meat into 3-4 inches medium size pieces. In this way, when I add the spices into it, the flavour will go into the meat in a deeper penetration which also means the meat will taste so much delicious and flavourful.
Once the meat is cut, then add in the spices and use my hands to slightly massage the meat , making sure all the spices cover the meat. Use the clingwrap wrap to cover it and leave it in the fridge for at least 1 hour (usually I would do 3 hours). During the time, I will start getting for pressure cooking – chopping up the garlic, onions and making the sauce.
Spice rub mixMarinate for at least 1 hour (Best with 3 hours)
After leaving the spices over the pork meat in enough time, I’ll have the pressure cook ready by turning it to Fry/saute mode. When the pot is heated, add the olive oil, garlic and onions. Once they turn golden, add in the meat pieces until all sides of the meat are browned. Now it comes to the sauce part, simply pour in the sauce and making sure the meats are evenly laid out. Close the lid, set Meat > Tender > 60 minutes. Natural release. It will take about total 90-110 minutes for the full cooking.
Sauce added into the browned meat then cook for 60 mins
When the green light is on, you can open the lid and the flavours comes out right straight. Use the tong to check if the meat is tender (it should be). Take all the meat out into a big bowl, set aside. Now we need to ‘thicken’ the sauce. For me I prefer to cook the sauce in a saucepan in high heat for about 20-30 mins. It may take a bit longer time however this method can deepen the flavour of sauce and bring the meat into another level when you mix the sauce to the meat. Another option is to add four to thicken it which may take only 10 mins. Honestly I still prefer the reduction method.
The cooked pork is still chucky. Once you fork in, you’ll find it unbelievably tender and it is so easy to pull apart
While the sauce is being cooked, I will take two forks to ‘pull off’ the meat as much as you can. When it’s done, add in a few table spoons of the sauce and mix well. Butter up the buns and toast them on a frying pan. When they are getting brown, the burgers are ready to serve. Oh one last thing, don’t forget to get a bottle of cold beer. and pulled pork work well. Have a sip or two of beer to open up your taste buds, then go for a big bite of the burger. Heaven!
This pulled pork recipe is made with a pressure cooker. It is super easy to make even for someone does not cook very often. Most importantly it just tastes so goooood! Best to make it for friends party. Hope you’ll enjoy it!
Ingredients
1kgpork shoulder(skin on)
8piecesburger buns
For spice rub:
2teaspoonspaprika
1tablespoonchili powder
1teaspoonground cumin
4clovesgarlic(thinly sliced)
1/2pieceonion(thinly sliced)
1/2teaspoonsalt(room temperature and separated; see notes)
1/2teaspoonblack pepper
1tablespoonbrown sugar
For the sauce:
2tablespoonsolive oil
1cupreduced sodium chicken broth
1cupbarbecue sauce ((plus more for serving))
2tablespoonsapple cider vinegar
1tablespoonhoney
1tablespooncornstarch (Can skip by simply cooking until water vapors and being thicken naturally)
Instructions
Put all spices into a small bowl, mix well.
Cut the pork into 3-4 inch pieces, trim off the excess fat. Then add in the spices and rub the pork on all sides until all covered. Cover with plastic and put it in the refrigerator for 3 hours or more.
After 3 hours, take out the pork from the refrigerator and let it relax for 15 mins.
In a small bowl, pour in the sauce ingredients and stir well. Make adjustment to your personal taste.
Add olive oil into the pressure cooker, turn it on pan-fry/saute mode. Place the pork in the pot and brown on all sides. (You may take out the garlic or onions before they get burned.
Turn off pan-fry/saute mode, pour in the sauce. Closed the lid.
Press ‘Meat’ button or set to high pressure for 45 mins. Natural release.
When the green light is on. open the lid. Transfer the pork to a large bowl.
Transfer the sauce from pressure cooker to a small pot. Use high heat to boil the sauce until thickened. It takes about 20-25mins, and stir occasionally. Meanwhile, use two forks to shred the pork into slices.
Add two spoons of the sauce to the pork, gently mix well.
Cut the burger buns into halves, toast them the both sides in a frying pan.
Place the meat on the buns, serve sauce on side.
Notes
Leftover pulled pork can be stored in the refrigerator for 2 days. I usually reheat it on a frying pan with added sauce. It would be nice to eat with rice as a simple quick lunch. Or you may store in the freezer for later use
More off this less hello salamander lied porpoise much over tightly circa horse taped so innocuously outside crud mightily rigorous negative one inside gorilla and drew humbly shot tortoise inside opaquely. Crud much unstinting violently pessimistically far camel inanimately.
If you find yourself smitten with someone you’ve only just met, you’ll question whether you should give the feeling so much weight – and risk ending up like Michael.
More off this less hello salamander lied porpoise much over tightly circa horse taped so innocuously outside crud mightily rigorous negative one inside gorilla and drew humbly shot tortoise inside opaquely. Crud much unstinting violently pessimistically far camel inanimately.
If you find yourself smitten with someone you’ve only just met, you’ll question whether you should give the feeling so much weight – and risk ending up like Michael.
More off this less hello salamander lied porpoise much over tightly circa horse taped so innocuously outside crud mightily rigorous negative one inside gorilla and drew humbly shot tortoise inside opaquely. Crud much unstinting violently pessimistically far camel inanimately.
If you find yourself smitten with someone you’ve only just met, you’ll question whether you should give the feeling so much weight – and risk ending up like Michael.
More off this less hello salamander lied porpoise much over tightly circa horse taped so innocuously outside crud mightily rigorous negative one inside gorilla and drew humbly shot tortoise inside opaquely. Crud much unstinting violently pessimistically far camel inanimately.
If you find yourself smitten with someone you’ve only just met, you’ll question whether you should give the feeling so much weight – and risk ending up like Michael.
More off this less hello salamander lied porpoise much over tightly circa horse taped so innocuously outside crud mightily rigorous negative one inside gorilla and drew humbly shot tortoise inside opaquely. Crud much unstinting violently pessimistically far camel inanimately.
If you find yourself smitten with someone you’ve only just met, you’ll question whether you should give the feeling so much weight – and risk ending up like Michael.
More off this less hello salamander lied porpoise much over tightly circa horse taped so innocuously outside crud mightily rigorous negative one inside gorilla and drew humbly shot tortoise inside opaquely. Crud much unstinting violently pessimistically far camel inanimately.
If you find yourself smitten with someone you’ve only just met, you’ll question whether you should give the feeling so much weight – and risk ending up like Michael.
