The menu at DMK Burger Bar, like all of the DMK Restaurants, is overseen by esteemed Chicago Chef Michael Kornick. Each and every menu item, from the grass-fed beef patties, to the house-made buns, all are taste-tested and approved by Chef Kornick. DMK Burger Bar is dedicated to offering the highest quality ingredients all year long, and prides themselves on unusual, unique, and never-before-seen burger combinations. Every month, a new #15 special burger is introduced.
This past April was The Cuban Burger, a recipe that required topping the sandwich with house made shredded Cuban pork. You can make the pulled pork recipe as its own dish, or if you want to attempt the entire sandwich, Crave Local’s recipe team has it.
The entire DMK Cuban Burger Recipe.
Cuban Pork Butt Recipe
From the Kitchen of DMK Burger Bar, Chicago
Time: 6.5 hrs
- 1 – 8 lb Pork Butt
- 4 Tbs Chopped Garlic
- 1 Cup Coriander
- 2 Cup Cumin
- 2 Tbs Lime Zest
- 1 Cup Lime Juice
- 1 Cup Orange Juice
- Salt and Pepper
Preheat oven to 275 degrees. Mix the chopped garlic, coriander, and cumin, in a small mixing bowl and set aside. Combine the orange and lime juice in a small mixing bowl and set aside.
Season the Pork Butt with salt and pepper and sear each sided on the flat top. Rub the seared pork with the seasoning mixture and place fat side up in a 4” deep ½ hotel pan.
Pour the juice mixture over pork. Cover with foil and place in the oven to roast for 5-hrs. Pork will be fork tender when ready, pull while still hot with tongs/or fork.
Editor’s Tip: We like to reserve some of the marinade, and toss it back in at the end for extra flavor!
To learn more about DMK Burger Bar, please visit their website.