Barbecue burger, gluten free

Ingredients

• 6 pcs Hamburger buns, mixed-grain, gluten free
• 750 g Pork shoulder
• 6 tbsp Barbecue sauce
• 1 1/2 tbsp Olive oil
• 1 1/2 tsp Mild red paprika powder
• 1 1/2 tsp Mustard seeds, ground
• 3/4 tsp Fresh garlic paste
• 3/4 head Onion, finely minced
• 75 g Sweet gherkins, sliced

Method

1. Heat oven to 150C.
2. Rub the pork shoulder with olive oil.
3. Heat a non-stick pan until very hot and sear the pork on all sides until golden brown.
4. Place the meat on a wire rack over a roasting tin.
5. Mix the paprika powder, mustard powder, garlic and onion.
6. Brush all over the meat.
7. Add 100 ml water to the roasting tin.
8. Cover very tightly with foil.
9. Roast for around 2.5-3 hours, until the meat almost falling apart.
10. Drain the juices from the meat in a jug.
11. Shred the pork using forks.
12. Discard the fat.
13. Skim the juices from the fat.
14. Mix the juice with 6 tbsp barbeque sauce and pour over the meat.
15. Keep warm.
16. Toast the burger buns inside.
17. Pile meat on the bottom of the burger bun.
18. Top with sliced gherkin.
19. Pour with 1 tsp barbeque sauce.
20. Put the bun tops on.
21. Enjoy!