Pulled Pork Burger

Raclette cheese recipe
4 serves

Ingredients for 4 burgers

Burger buns:

  • 12g yeast
  • 14cl water
  • 250g flour
  • 25g powdered milk
  • 25g sugar
  • 50g softened butter
  • 5g salt
  • A little milk for glazing
  • Some pumpkin seeds


Pulled pork:

  • 1 roast pork shoulder, approx. 1kg
  • 1 tbsp oil
  • 1 onion
  • 1 tbsp Worcestershire sauce
  • 3 tbsp barbecue sauce 
  • 1 tbsp wholegrain mustard
  • 5cl ketchup
  • 1 tbsp cider vinegar 
  • 2 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp chilli
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 2 sprigs thyme
  • 12cl vegetable stock
  • Salt and pepper
  • 1 red onion
  • 4 slices of Entremont Raclette cheese
  • Pickles (optional)



Begin by preparing the pulled pork. Peel and roughly chop the onion. Heat the oil in a pan and brown the roast on all sides. Fry the onion until it begins to colour. Mix all of the marinade ingredients in a bowl.

Put the meat back into the pan and pour the marinade over it. Put a lid on the pan and bake in an oven preheated to 150° for 4 1/2 - 5 hours, regularly turning it over and basting it.

While the meat is cooking, prepare the burger buns. Crumble the yeast into a bowl and pour warm water over it. Leave for ten minutes. Add the flour, salt, and sugar in the bowl of a mixer fitted with a hook. Add the yeast and water and knead for a few minutes.

When the dough forms a ball that does not stick to the sides add the butter cubes. Knead for a few more minutes. Put the dough in a bowl. Cover with oiled cling film. Leave to rise for 2 hours (the dough should double in size).

Knead the dough quickly. Roll into equal sized balls (approx. 80g) and place on a tray covered with greaseproof paper for 1 and 1/2 hours. Cover with a kitchen cloth or oiled cling film and leave to rest for 1 and 1/2 hours.

Preheat the oven to 190°C. Glaze the buns with milk using a brush. Sprinkle with pumpkin seeds. Bake for 15-20 minutes until golden brown.

Leave to cool on a rack before cutting them in half.

Remove the meat from the oven and pull it with a fork. Mix the meat into the sauce. Leave to cool.

Form the meat into a burger and put a pulled pork burger into each bun. Add a slice of red onion and an Entremont Raclette cheese slice. You can also add a few slices of pickle as desired. Serve hot with a salad.


Photo Credits: Stéphanie Iguna @Geekandfood

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