The Pulled Bork Big Stack

Name: The Pulled Bork Big Stack
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 15 brioche bread buns; 10 slices cheese; 1 white onion; 25g fresh coriander; 5 green Chillies; 1kg Beef Brisket; 1.5 tsp salt; The Veg; 1 large white onion; 2 red peppers; 1 large carrot; 1/2 bulb of garlic; The Chillies:; 7-10 guajillo chillies; 2 scotch bonnet Chillies; The Broth:; 1 Knorr Lamb Stockpot; 1 Knorr Beef Stockpot; 1L boiling water; 3 tbsp red wine vinegar; 1 tbsp smoked paprika; 2 tsp cumin; 1 tsp white pepper; 1kg boneless pork shoulder; 2 tsp salt; 2 tbsp soft brown sugar; 1 tbsp smoked paprika; 2 tsp cumin; 2 tsp garlic granules; 1 tsp white pepper

15 steps

Prep:10minCook:4h

When you can’t choose between pulled beef or pulled pork sandwiches…have both! Introducing pulled Bork 😁

Updated at: Thu, 17 Aug 2023 03:26:33 GMT

Ingredients

10 servings

Instructions

The Beef

Step 1

1. Season the beef with salt and seas for 2 minutes on all sides to brown.

Step 2

2. Char all the veggies on an open gas flame for 2 minutes to blacken.

Step 3

3. Add all the ingredients to a deep saucepan with the beef and simmer for 3-5 hours until the beef falls apart

The Pork

Step 4

1. Remove the fat cap and deeply score the pork on all sides so it absorbs the spices more. The fat can be used separately to make crackling if you wish.

Step 5

2. Mix the salt, sugar and spices and rub all over the pork into the cracks.

Step 6

3. Peel the onions and cut into big chunks, and lay in an oven dish with some oil and fry for 3 minutes.

Step 7

4. Add all the other ingredients to the pot, let it come to a boil, and rest the pork on top.

Step 8

5. Cover with tin foil and bake at 150C for 3-5 hours, until it falls apart.

Everything Else

Step 9

Chop all the coleslaw veggies into thin strips and add everything else, adjusting the salt and lemon if you need to.

Step 10

Dice the onion, coriander, and chilli and mix.

Step 11

You will need 3 half buns per burger. Every third bun you chop the top off so it has 2 non crust sides. Toast these all off in a frying pan.

Step 12

Pull the beef and the pork. Ladle some of their own juices form the pots to rehydrate the meat.

Step 13

Assemble the burger, laying down coriander onion chilli mix, cheese, pulled beef, and sauces you want, the middle bun, more cheese, pulled pork, and sauces you want, coleslaw, and the top bun.

Step 14

You can blend either the pork or beef juices, or both, to make a dipping broth, adjusting the flavour with salt and vinegar if you need to, or add some extra Smokey bbq sauce to it.

Step 15

Serve up with chips/fries and the dipping sauce!