Recipe of the Month

Recipe of the month

Master the art of making the ultimate pulled pork burger with our recipe of the month from the Kings Arms Hotel, Head Chef Dan

Dan has recently adapted the Kings Arms menu to tie in to current street food trends, which are becoming very popular at present. Dan says, “Food trends tend to come and go but there seems to be one trend beating them all… and that’s burgers! With one of our most popular dishes being the Pulled Pork Burgers”

DAN’S TIP: Make sure you slow cook the Pork to provide that wonderful melt-in-the-mouth texture and plenty of delicious flavour


Pulled Pork Burger with apple relish

Serves 10 – 12 burgers



  • 3-4 kg pork shoulder
  • 2 pints of cider
  • 1 bulb garlic
  • 300g soft brown sugar
  • 1tsp cracked black pepper
  • 1tsp salt
  • 1/2 tsp dried chilli flakes
  • 1 jar Hawshead relish scrumpy apple chutney
  • Good quality brioche burger buns



  1. Place the pork in a deep baking tray, pour the cider over the pork

  2. Cut the garlic bulb in half, smash the cloves and add into the tray. Cook for 6-8 hours at 140 degrees until the flesh falls apart

  3. Strain the juices from the pork into a pan, then add the chilli, sugar, salt and pepper then heat until the sugar has dissolved
  4. Pull the meat with a fork (try not to mash it) and place in a bowl. Pour over the juices from the pan and mix thoroughly.
  5. Once the mixture has cooled (it retains its shape better), mould into individual patties and warm through in the oven
  6. Serve on a toasted brioche bun with a spoonful of the scrumpy apple relish.