Cider-braised pork burger with crispy apples

Portions:

Preparation:

15 minutes

Cooking:

8 h (slow cooker)

Ingredients

2.2 lb (1 kg) fat-free pork shoulder, cut into large cubes

2 teaspoons (10 ml) salt

1 tsp (5 ml) ground cumin

1 tsp (5 ml) sweet paprika

1 tsp (5 ml) brown sugar

½ tsp (2 ml) ground coriander

Freshly ground black pepper

1 ½ cups (375 ml) Domaine du Petit Saint-Joseph Brut de rang cider

1 medium onion, sliced

1 Québec apple, sliced (no need to peel or core)

3 garlic cloves, peeled and crushed

To serve

1 ½ cups (375 ml) commercial barbecue sauce, as desired

Hamburger buns

Spicy mayonnaise

Roquette

Swiss cheese slices

1 Quebec apple, seeded, thinly sliced

Fresh coriander

Preparation

Place pork cubes in a bowl. Mix spices, then sprinkle over pork and stir to distribute spices evenly. Refrigerate at least 2 hours or overnight.

In a very hot skillet, brown the meat on all sides, then transfer to the bowl of a slow cooker. Add cider, onion, apple and garlic. Stir well, cover, and start cooking on low for 8 hours.

Once cooked, remove the pork with a slotted spoon and transfer to a large bowl. Strain cooking juices into a saucepan (discard solids). Boil cooking juices until reduced to ½ cup (125 ml) volume. Fluff pork with a fork, then add reduced pan juices and barbecue sauce. Mix well to coat meat. Taste and season with salt and pepper if necessary.

To serve, reheat hamburger buns. Top one half of each bun with spicy mayonnaise and arugula. Add seasoned pulled pork, cheese, apple slices and fresh coriander leaves to taste. Serve immediately.

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