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Carolina Gold Beer-Braised Pork Burger

A pork patty topped with beer-braised pork, coleslaw, and a Carolina Gold sauce.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Euro-Bake, Wusthof, and FOH.

Pork Patty


  •  ½ lb. Ground pork
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Paprika 1 tsp
  • Salt and pepper


  1. Mix ingredients together and form patties.
  2. Sear.

Braised Pork


  • 1 lb. Pork shoulder
  • 1 ea. Local beer of choice (Enough to cover protein.)
  • 1 ea. Bay leaf
  • 1 ea. Orange sliced
  • 1 tsp. Peppercorns


  1. Braise pork shoulder in pressure cooker until tender. (All pressure cookers vary. I use an electronic pressure cooker set at high pressure for approx 45 minutes.)

Carolina Gold Sauce


  • 300 g. Dijon mustard
  • 150 g. Distilled vinegar
  • 60 g. Worcestershire sauce
  • 0.5 g. Cayenne pepper
  • Salt to taste


  1. Whisk for 5 minutes.