Apple Cider Braised Pork Burgers - Serves 8

A slow-cooked showstopper layered with tender pork, smoky apple sauce, and rustic charm.

This comforting dish brings together cider-braised pork shoulder and a rich, burnt apple sauce made directly on the coals. Soft, smoky, and full of flavour, it's perfect served in a floury bap around the fire with good company.

Ingredients:

For the Pork:

1.5–2kg pork shoulder or Boston butt

2 tbsp neutral oil

500ml fresh apple cider

500ml chicken stock or broth

2 tbsp Dijon mustard

1 head garlic, halved horizontally

3 rosemary sprigs

4 thyme sprigs

1 red onion, thickly sliced

2 firm, slightly tart apples, peeled and wedged

Sea salt and cracked black pepper

For the Burnt Apple Sauce:

6 apples

200g butter

Apple cider vinegar, to taste

2 tbsp honey

Sea salt

Pork braising liquid (from above)

To Serve:

Soft floury baps or crusty rolls

Method:  

Prep the Fire – Light a strong fire using your Charcoal Starter and set up the Cooking Tripod with your Dutch Oven hanging securely.

Sear the Pork – Take the skin off , trim excess fat from the pork and pat dry. Season generously with salt and pepper. Heat the oil in the Dutch Oven, then sear the pork on all sides for 4–5 minutes per side until golden brown. If the joint doesn’t fit, cut into large chunks.

Build the Braise – Pour in the cider and stock, stir in the mustard, and add the garlic, rosemary, and thyme. Cover with the lid and cook slowly over indirect heat for 3 hours, turning the pork halfway through.

Add the Apples & Onion – After 3 hours, nestle in the sliced onion and apple wedges. Cover and cook for a further 30–45 minutes until the pork is fork-tender.

Rest the Pork – Remove from the fire and leave to rest in the braising juices for 30 minutes. Squeeze the garlic cloves from their skins into the broth for extra richness. Taste and adjust seasoning.

Burnt Apple Sauce – While the pork rests, place the 6 apples directly into the hot coals and cook, turning often, until charred and softened (about 15 minutes). Transfer to a blender, peel if overly charred, and blend with the butter and ladles of braising liquid until smooth. Finish with cider vinegar, salt, and honey to taste.

Serve – Pull the pork and pile generously into baps with the burnt apple sauce and spoonfuls of the braised apples and onions.