Firehouse Pulled Pork Burgers

We made the slider version of this Firehouse favorite this past week on Great Day SA and now I want to share the recipe with y'all.

Here's what you will need:

• 5-6 lbs. Pork Loin
• 1 medium Onion 🧅 - diced
• 1 bottle of Torcatha BBQ sauce
• 1 can of beer 🍺 (optional)
• 1/2 clove garlic 🧄 - minced
• Salt, pepper & garlic seasoning
• Jumbo Hamburger Buns

Cooking Instructions

• Slice pork loin into palm sized 1" thick cutlets, season (even better if left overnight), and then sear 60 seconds each side to create a nice crust.
• Place a layer of pork cutlets down in a Crock-Pot and cover it with 1/3 of the onion, garlic and Torcatha. Ensure the pork layer is covered in sauce. Repeat layers until all pork is in Crock-Pot. Pour in half a beer for extra tenderness.
• Cook on low until pork pulls easily by fork - usually 6-8 hours.

After the pork is shredded up, place it onto a jumbo bun and top with your favorite bottle of Torcatha BBQ Sauce - my favorite would be Spìosrach for some extra heat.

You can find all of our sauces across Texas at all 10 Central Market locations now.

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