How to make a Pulled Pork Burger
For the pork
Preheat the oven to 130°C (110° fan) | 250F | gas 1/2.
Mix together the smoked paprika, onion salt, garlic powder, celery salt, salt, and plenty of freshly ground black pepper in a bowl. Set aside.
Trim any excess fat and skin from the pork shoulder.
Score the top layer of fat, skin and meat in a criss-cross pattern with the tip of a sharp knife.
Place pork into a large roasting dish, fat side facing up. Rub the prepared seasoning mix into the meat, massaging it well with your hands.
Pour the beer and liquid smoke (if using) around it.
Tightly cover the roasting dish with a sheet of aluminium foil before roasting for 4.5 hours, basting every hour or so with the beer; add more as needed if it starts to run dry.
Remove the foil after 4.5 hours and continue to roast for about a further 1.5-2 hours until the centre of the pork butt has reached 82°C | 180F on a meat thermometer.
Remove from the oven and let the pork rest, covered loosely with foil for at least 30 minutes.
Toast the burger buns under a hot grill. 8 Pull the pork into shreds and large chunks using two forks.
Fill the buns with a mixture of the pulled pork, red onion, tomato, lettuce, rocket, gherkins, and some of the sauce from the pork before serving.