I now definitely have a dutch oven on my wish list. (I would love a pretty white le creuset one, but we will see. Actually I would love multiple of them to put out with different soups for a big soup night.) When making these pork burgers, I decided to try a dry rub in the oven rather than my normal crock pot routine. I really loved the results. The sweet and tangy combo of bbq sauce and grilled pineapple is so quintessentially summer.
Who knows what other cooking wonders the dry heat of a owning a dutch oven might unleash.
SHREDDED PORK & PINEAPPLE BURGERS
Serves 5-6
3 pound porkloin
3 cloves garlic, minced
3 tablespoons brown sugar
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon red pepper flake
2 cups barbecue sauce
Sliced onion
Seared or grilled pineapple slices
6 buns
Preheat oven to 325 degrees. Stir together garlic, brown sugar, pepper, salt, paprika, onion powder, and red pepper flake. Spread rub onto porkloin. Place porkloin in a glass 9×13 baking dish and roast for 3 and 1/2 hours. Remove pork from oven and shred. Stir barbecue sauce into pork. Assemble burgers with grilled pineapple and onion on buns.
- 3 pound porkloin
- 3 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon red pepper flake
- 2 cups barbecue sauce
- Sliced onion
- Seared or grilled pineapple slices
- 6 buns
- Preheat oven to 325 degrees.
- Stir together garlic, brown sugar, pepper, salt, paprika, onion powder, and red pepper flake. Spread rub onto porkloin.
- Place porkloin in a glass 9x13 baking dish and roast for 3 and ½ hours.
- Remove pork from oven and shred. Stir barbecue sauce into pork.
- Assemble burgers with grilled pineapple and onion on buns.