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Pork Shoulder Kebab Burger

  • Pork
Time4.5 Hours Time4-6 TimeAmerican
Pork Shoulder Kebab Burger

Tender pork shoulder layered with sweet pineapple and peppers, slow-cooked over fire with A&O El Jefe Chilli & Lime seasoning. Carved fresh from the rotisserie and stacked into toasted brioche buns with mayo, pickles and crispy potato chunks, this is a kebab-burger mash-up like no other.

ingredients

For the pork kebab:

  • 1.5–2kg boneless pork shoulder, skin removed
  • 3–4 tbsp A&O El Jefe Chilli & Lime seasoning
  • 1 large red bell pepper, halved
  • 1 large green bell pepper, halved
  • 1 large yellow/orange bell pepper, halved
  • 1 fresh pineapple, cored and cut into 2cm slices

For the burgers:

  • 4–6 brioche buns
  • Mayonnaise
  • Dill pickle slices
  • Crispy roast potato chunks (see below)
  • Optional: crispy fried onions

Buy the items

El Jefe Chilli X Lime Seasoning
El Jefe Chilli X Lime Seasoning
210g £8.99
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Directions

  1. Prepare the pork: (Optional) Brine overnight in 1L water with ¼ cup salt. Pat dry and slice pork into 1.5–2cm slices. Rub all over with A&O El Jefe Chilli & Lime. Cover and marinate for at least 1 hour or overnight.
  2. Assemble the kebab: Thread pork, peppers and pineapple alternately onto the rotisserie spit. Secure tightly with forks. (Optional: thread skewers through the stack for extra stability.)
  3. Set up the grill: Prepare the BBQ for indirect rotisserie cooking at 135–150°C (275–300°F). Place a drip tray underneath.
  4. Cook the kebab: Roast on the rotisserie for 3–5 hours, basting occasionally, until the pork reaches 75°C (165°F) for sliceable meat, or 98°C (208°F) for fall-apart texture. Peppers and pineapple should caramelise.
  5. Rest & slice: Remove from the spit, rest 10–15 minutes, then shave slices of pork, peppers and pineapple off the stack.
  6. Crispy potato chunks: Cut potatoes into 1-inch chunks. Toss with oil, salt and pepper. Roast at 200°C (400°F) until golden and crisp, or air fry. Season with A&O Fries Seasoning.
  7. Assemble the burgers: Toast brioche buns, spread generously with mayo, then pile with sliced pork, peppers and pineapple. Add roast potatoes, pickle slices, and crispy onions if using. Serve immediately.

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