Serves 6 to 8

Ingredients:

• Boneless Pork Shoulder, 1 kilogram
• Chili Powder, 1 tablespoon
• Salt, 1 tablespoon
• Ground Cumin, ½ teaspoon
• Ground Cinnamon, ¼ teaspoon
• Low-sodium Chicken Stock, 200ml
• Yellow Onions, 2 (diced)
• Minced Garlic, 2 teaspoons
• Brown Sugar, 1 tablespoon
• Tomato Paste, 50 grams     
• Apple Cider Vinegar, 100ml
• BBQ Sauce, 400 grams
• Worcestershire Sauce, 1 tablespoon
• Burgers Buns, 6 to 8
• Coleslaw, to desired amount

Instructions:

1. In a bowl, marinate pork shoulder with chili powder, salt, ground cumin, ground cinnamon for 10 minutes and set aside for later use.
2. In a bowl, add chicken stock, minced garlic, brown sugar, tomato paste, apple cider vinegar, BBQ sauce, Worcestershire sauce, mix well and set aside for later use.
3. In a 3.0L Thermos® Shuttle Chef® inner pot, add marinated pork shoulder, chicken stock mixture, bring contents to a boil and simmer for 10 minutes.  Let it sit aside to continue cooking, for at least 6 hours.
   
   
   
   
4. Before serving, use a fork to shred pork, place on burger bun and add coleslaw.

Notes:

• The recipe is based on using the 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

 Photos and recipe courtesy of Thermos Singapore team.