Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS
SUMMER 2021 EDITION



Recipes

Barbecue pulled pork burgers from Ricardo


9 ingredients
8 hours 30
8 servings

9 ingredients
8 hours 30
8 servings

Ingredients
1 Pulled Pork
  • 2.2 lb (1 kg) boneless pork shoulder roast, cut into 8 pieces
  • 1 jar RICARDO Pulled Pork cooking sauce
  • 8 large hamburger buns, toasted
Coleslaw
  • 2 tbsp. (30 ml) apple cider vinegar
  • 1 tbsp. (15 ml) whole-grain mustard
  • 1 tbsp. (15 ml) maple syrup
  • 1 tbsp. (15 ml) olive oil
  • 1 apple, cored and cut into a fine julienne
  • 4 cups (340 g) green cabbage, thinly sliced
Preparation
Pulled Pork
  1. Place the pork in a slow cooker. Add the whole jar of sauce and stir well to coat the meat. Cover and cook on low for 8 hours.
  2. In a bowl, shred the meat and remove any excess fat. Add the cooking juices to taste.
Coleslaw
  1. Meanwhile, in a bowl, whisk together the vinegar, mustard, maple syrup and oil. Add the apple and toss to coat well (this will prevent the apple from browning too quickly). Add the cabbage and mix well. Season with salt and pepper. Let sit for 15 minutes.
  2. Cover the bottoms of the buns with the pulled pork and top with coleslaw. Close with the bun tops. Serve the burgers with the remaining coleslaw

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