BBQ pulled pork burgers

BBQ pulled pork burgers

BBQ pulled pork burgers
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 24 hours or less
  • 3 hours or less
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This recipe is packed full of flavour and worth the time spent to marinade the pork. It is also a good source of protein.

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

This recipe is ideal to prepare the day before and can be cooked in a conventional oven or in an air fryer.

Ingredients

800g shoulder of pork

1 tablespoon olive oil

Rub

1 teaspoon light soft brown sugar

1 teaspoon sweet smoked paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon ground cumin

BBQ sauce

180g tinned chopped tomatoes

20ml vinegar

30g light soft brown sugar

40g runny honey

1 dessert spoon Worcestershire sauce

½ teaspoon mustard powder

½ teaspoon garlic powder

Coleslaw

100g white cabbage, shredded

100g red cabbage, shredded

1 small carrot, washed and grated

¼ red onion, peeled and sliced

50g soured cream

To serve

8 large crusty / soft bread buns

Method

  1. Step 1

    Make the rub by mixing all the ingredients together and then mix with the olive oil and rub into the pork shoulder. For maximum flavour, allow the meat to marinade for a few hours or even overnight covered and refrigerated. However, the pork can be cooked straight away.

  2. Step 2

    Preheat your air fryer to 180°C on the roast setting. Wrap the pork in tin foil and cook for 90 minutes. Check the meat temperature has reached at least 85°c using a meat thermometer. If not, cook for a further 15 minutes.

    The pork can also be cooked in a conventional oven at 130°C for approximately 6 hours.

  3. Step 3

    When the pork is cooked, remove and loosen the tin foil and leave the meat to rest for 10 minutes. Then shred the pork into strands using 2 forks.

  4. Step 4

    Whilst the pork is cooking, prepare the BBQ sauce. Whisk all the ingredients together, then blend until smooth. Put into a small pan over a medium heat and warm until the sugar has dissolved. Turn up the heat and bring to a simmer, then lower the heat and cook for about 15 minutes, until the sauce thickens slightly.

  5. Step 5

    Prepare the coleslaw by mixing all the ingredients in a bowl.

  6. Step 6

    Once all the elements are prepared, you can serve the pulled pork in the buns, pour over some BBQ sauce and serve with the coleslaw and sour cream.

Food facts

Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼ adult portion

Young child (age 5-9): ½ adult portion

Older child (age 10-13): ¾ adult portion

Teenagers (14+): 1 adult portion

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The bread is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the pork, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe provides a source of protein. Consider eating more protein in other meals of the day if you are advised to have high protein diet.

If you need to gain weight, have a growing child who needs more calories, or have a poor appetite, you can add unsalted butter to the bread buns for more calories.

Use gluten-free bread rolls.

Consider using lean pork shoulder as a lower-fat alternative and use wholewheat/seeded bread buns as a healthier option.

This recipe has been kept as low in cost as possible.

Use any vinegar you have handy.

Use a spice mix if you don’t have the individual spices (look for no added salt versions).

Use sunflower oil.

Once cooked and cooled, the meat can be stored in an airtight container in the fridge for 3 days or frozen for 2 months.

The coleslaw can be kept in an airtight container in the fridge for 3 days. The BBQ sauce can be put into a sterilized jar and kept in the fridge for 2 weeks.

This makes enough for up to 8 adults, but the pork and BBQ sauce can be frozen, stored and used at a later date.

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