-
1
For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper.
-
2
Remove a small portion, about 1 ounce, and cook to check the level of seasoning.
-
3
Add additional salt and pepper if needed.
-
4
Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process).
-
5
Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes.
-
6
Add the oil and patties and reduce the heat to medium.
-
7
Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness.
-
8
Remove and let rest.
-
9
For the pork: In a saucepan, warm the barbecue sauce over medium-low heat.
-
10
Add the pulled pork and mix with the sauce until warm.
-
11
For the buns: In a flat pan, warm the buns over medium heat for 2 minutes.
-
12
Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes.
-
13
To build the burgers, place the patties on the bottom buns.
-
14
Top with the sauced pork and bun tops and serve.
-
15
Preheat the oven to 325 degrees F.
-
16
Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan.
-
17
Add the diced vegetables and bay leaves, and then cover with chicken stock.
-
18
Wrap with plastic wrap and tightly cover with foil.
-
19
Roast until tender, 2 to 2 1/2 hours.
-
20
Remove the pork from the stock and let cool.
-
21
Shred with two forks.
