Burgers with Stew

by Editorial Staff

Cook the pork shoulder in a slow cooker and serve with burger buns.

Summary

Course	Soup
Servings (Default: 6)

Ingredients

Pork shoulder – 900-1300 g
Apple cider vinegar or juice – 1 glass
Soy sauce – 2 tbsp
Horseradish sauce – 2 tbsp
Five spice mixture – 1 1/2 teaspoon
Broccoli (split into florets and blanched) – 2 cups
Burger buns – 6 pcs.

Instructions

Remove fat from meat, if any. If the meat is large, cut it to fit in the slow cooker. In a small bowl, combine the apple cider vinegar (juice), horseradish, soy sauce, and spice mixture. Place the meat in a slow cooker and pour the apple sauce over the top. Close the slow cooker and cook on low power for 10-12 hours or on high power for 5-6 hours.
Put the pork on a cutting board, let it cool slightly, then remove the bone, and tear the meat into pieces and put in a bowl, add the cabbage inflorescences, mix.
Cut the buns into halves and stuff them with the meat mixture. Pour the juice from the slow cooker into a saucepan and serve with the burgers.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.