courtesy: Chef Ian Bens - Juniper Restaurant
for 4 People
- 4 brioche buns or hamburger buns, buttered and toasted
- about a pound of pulled pork, recipe below*
- 1 tomato, sliced
- 8 slices bacon, cooked crispy
- 4 eggs fried, sunny side up
- Maldon or other flaky salt
- Fresh ground black pepper
- Warm the pork shoulder, re-season with a little honey, vinegar and salt to brighten up the flavours.
- Add a touch of water to moisten as well.
- On the bottom of the toasted bun, place a nice spoonful of the pulled pork, spreading out to the sides.
- Top with a slice of tomato, 2 pieces of bacon (cut in half if needed), one of the eggs, sprinkle some flaky salt and top with fresh ground pepper. Put the top to the side so it can be placed on top right before eating.
*Pulled pork shoulder:
Pre-heat oven to 300F
- for every pound of pork shoulder:
- 1 peach, remove pit
- 1/2 cup honey
- 1/2 cup apple cider vinegar
- puree all in a blender.
- Salt shoulder all over, place in a pot or roasting pan that can go in the oven.
- Pour the peach mixture over the shoulder and rub in all over.
- Cover lightly with foil, place in oven and cook for 4-5 hours, until tender.
- Every 30 minutes, take a spoon and baste the liquid over the pork.
- Every hour, turn the pork shoulder over gently. If the liquid all evaporates, add some water to keep moist.
- It is finished when it is falling apart tender in the center of the meat, not just the outside.
- Let cool, covered.
- Skim off fat.
- Break up the meat with your fingers or with a fork or spoon and pull it into small fibers. Some like it very fine, some like it more course, stop when it is the texture you like.
- Can keep covered in the fridge for several days, and tastes even better the next day.