Portions : 4 to 6
Preparation time : 20 minutes
Cooking time : 4 hours
Ingredients
- 1.5 kg Québec pork shoulder
- 350 ml(1 1/2 cups) Pat BBQ Rouge Sauvage sauce.
- 1 bottle lager or russet beer
- 500 ml (2 cups) butternut squash, cubed
- 2 onions, thinly sliced
- salt and pepper to taste
Cranberry coleslaw
- 500 ml (2 cups) shredded kale
- 250 ml (1 cup) carrot, grated
- 60 ml (4 tbsp.) mayonnaise
- 1 lemon, juice
- 60 ml (4 tbsp.) maple syrup
- 60 ml (4 tbsp.) olive oil
- 15 ml (1 tbsp) horseradish
- 125 ml (1/2 cup) dried cranberries, chopped
Topping
- 4 to 6 burger buns
- lettuce leaves
- slices sharp cheddar
- 4 portions french fries
Preparation
- Preheat oven, rack in center, to 160°C (325°F).
- Place pork shoulder in a roasting pan.
- Add beer, squash, onions, Pat BBQ Rouge sauvage sauce, cover with aluminum foil and bake for 4 hours.
- Remove and shred meat.
- In bowl, combine shredded meat, onions and squash cubes recovered from cooking.
- In another bowl, combine cabbage, carrot, mayonnaise, lemon juice, maple syrup, olive oil, horseradish and cranberries. Check seasoning.
- Toast burger buns and top with lettuce, pulled pork mixture, cheddar cheese and prepared coleslaw.
- Serve with fries.
