Caramelized Pulled Pork & Hawaiian Burger

It has been a long time since I wanted to bring you a pulled pork recipe. Originally, I wanted to leave you with the more classic or traditional version, but looking for recipes, processes and information, I came across a recipe for caramelized Pulled Pork… Let’s see, how wonderful! And not just for the mere fact of being caramelized, but for the spices it contains. The recipe is more Asian style and that drives me crazy.

So I had to succumb to my desires and, first, I will let you know how to make this caramelized pulled pork with which I will show you how to make an amazing Hawaiian burger. Soon, I will also share how to make the traditional pulled pork, as well as another method to make it.

I think it is difficult for someone not to like this marvel, but anything is possible. For my part I have to say that my favorite burger is the pulled pork. By this I do not mean that I do not like other types of burgers (like this one), of course I do, but if it is available on the menu where we are going to eat, I always ask for it.

The process of making pulled pork is quite simple. The only detail we must keep in mind is the time it takes to be ready…. But we already know that good things come to those who wait. If you like it a lot, make more than the quantity I specify because it is not enough. In my case I made 3 hamburgers of about 300 g each. Given the time required for the process, I recommend you to make more quantity. Then you can freeze it in individual containers, so that each person who wants to consume it, only has to take it out, defrost it and heat it.

Pulled Pork origin.

North Carolina is the home of barbecues and it was right there where the famous pulled pork originated. It didn’t take long for it to go around the world and it quickly became a great success.

It all began with the Spanish colonization of the Americas, the Taino Indians (the first indigenous people with whom Christopher Columbus had contact after his arrival in the New World) who cooked and smoked meat and fish in a structure over embers. They used to use guava wood because it adds a very good flavor to the elaborations. This method of cooking and structure was called bucánand was widely used by buccaneers and hunters. Later, the name “bucán” was given to the meats elaborated with this cooking technique.

The Spaniards decided to call it barbecue, deforming the native name, and it soon became popular in North America, giving life to the local barbecue tradition.

The custom of grilling food dates back to 1540.

When Spanish explorer Hernando de Soto introduced pigs to Florida and Alabama, and later in 1607 with the English settlers at Jamestown, Virginia. By the time of the Civil War, pigs were domesticated and their meat had become the staple food of the South.

The whole pig was roasted, as it is still done today, at a low temperature and following a slow cooking process. It took an entire night to get the meat ready, and the next day the meat was moist, lightly smoked and covered with a crispy crust. This meat, after cooking, was shredded for consuming.

It was an elaboration destined for special occasions, unlike nowadays, which has become a recipe that can be consumed at any time.

Why is it called Pulled Pork?

This preparation receives its name from the way the roast meat is prepared just before serving. It can be shredded using the hands, a pair of forks or meat tongs, obtaining shredded meat. The “pulling” process tenderizes the meat and releases its flavor.

What is the best piece of pork to make Pulled Pork?

Traditionally, Pulled Pork is made with pork shoulder. Shoulder and picnic ham can be used to make two types of pulled pork roasts. One is usually called Boston Butt (shoulder) and the other Picnic Roast (leg). Both cuts can be used to make pulled pork with good results. You can see the cuts of meat in this image.

Why is the Boston Butt cut called “Pork Butt”?

In colonial America, pork was a cheap meat. In fact, butchers used to store these pieces of meat in barrels called “butts“. Apparently, someone started calling them “pork butts“, and from there came the name for a cheap cut of meat perfect for preparing pulled pork. It is a contradiction how this piece is called with respect to its location in the animal itself, since it is not a back piece, but now you know the origin of its name.

What is the difference in preparing pulled pork with Boston Butt and Picnic Roast?

Picnic Roast is the foreleg. This piece does a lot of muscular work and, therefore, has very little intramuscular fat. When cooked, it tends to dry out more easily, especially if it is not cooked correctly. The shoulder, or Boston butt, is the upper part of the leg. This muscle has much more intramuscular fat and usually has a large fat cap on one side. The result we will obtain using this part of the pork is much more tender and moist. Of course, always bearing in mind that the cooking process must be adequate.

Things to keep in mind when we want to make pulled pork at home.

According to Gerardo Roccia, chef and creator, along with his brother Valentino, of Pork ‘n’ Roll, a signature pub in Rome famous for its incredible pulled pork, there are certain steps that are important to follow to achieve good results:

• He advises to use quality prime ingredients. Although pulled pork is made from drier or blander meats, it is important that the piece contains a good percentage of fat and, in addition, that the meat is mature, not young. The reason for this is that a piece from an adult pig will release less water than a piece from a young pig.
• Ideally, it is recommended that the piece of meat contains bone. This helps the meat to remain more moist and juicy.
• The key point to obtain a good quality result is to carry out a slow cooking and try not to exceed 230ºF/110ºC. In my case, I have not followed this guideline since I have carried out the cooking at 284ºF/140ºC. But, it is good to take it into account and to know it, for future elaborations.
• Cooking times will always be related to the weight of the piece to be cooked. The bigger it is, the longer the cooking time and vice versa. It is important to control the piece of meat during this process.
• It is essential to use spices that enhance the flavor and aroma of the pulled pork. In my case I have left some spices and sauce very different from the traditional one, but with wonderful results, especially if you like Asian food.
• The juice or sauce that remains in the base after cooking the pulled pork, it is important not to remove it so that the meat can absorb it. In the recipe I leave you, we use it to mix it with water and sugar to make the caramelized sauce. I recommend pouring it or mixing it with the meat while it is still hot or warm, so that the final result will be much juicier.

One of the highlights of this dish is how incredibly versatile it is. We can serve it in hamburgers, tacos, sandwiches, snacks, rice, with vegetables, noodles…. It goes well with everything, with any sauce and any accompaniment. Although it is true that some things combine much better than others.

Assembling the Hawaiian burger.

It has been a long, long time since I had in mind to prepare a Hawaiian style hamburger. I like to combine different elements and, in that way, achieve explosive flavor combinations. This burger… is EXPLOSIVE! I loved the flavor, the aromas, textures… I am completely in love with the result.

It is true that at the beginning I had in mind many more “layers of filling”, i.e. toppings/dressings. But as I cooked the meat and tasted it, I reduced many elements. It didn’t need it.

So in the end its composition consists of hamburger bun, which is a sweet bread I left you with recently, Bo Lou Bao or pineapple bread, a good layer of pineapple and jalapeño relish, lots of caramelized pulled pork and good salsa, thinly sliced red onion and fresh cilantro. It requires absolutely nothing else. It’s spectacular, I promise!

Of course, take my advice and prepare much more meat…