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Porky Burger


Recipe courtesy of Michael Symon on behalf of The National Pork Board


  • 1 1/2 pounds bone-in pork shoulder blade roast (yield 3 cups pulled pork from recipe)
  • 2 pounds ground pork (96% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 burger buns (potato, OR brioche burger buns)
  • 6.5 ounces Gruyere cheese (slices)
  • 1/2 cup red onion (pickled, OR very thinly sliced red onion, separated into rings)
  • 1/2 cup cilantro leaves
  • 1 1/2 pounds bone-in pork shoulder blade roast
  • 1/4 cup ancho powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon coriander seeds (toasted*)
  • 1 1/2 teaspoons cumin seed (toasted*)
  • 2 teaspoons salt
  • 4 teaspoons olive oil (PLUS 2 tablespoons)
  • 24 ounces Mexican beer
  • 2 cups water
  • 1/2 cup apple cider vinegar
  • 2 tablespoons chipotles in adobo (finely chopped)
  • 1 onions (small, sliced and separated into rings)
  • 4 cloves garlic (chopped)


  1. Pulled Pork: To toast spices (coriander and cumin), place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet. Combine ancho chile powder, paprika, coriander seeds, cumin and salt in small bowl; set aside.
  2. Cut 2 large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.
  3. Preheat oven to 300° F. Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat.
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