Recipe Remake – Epcot World Showcase Edition 6/11 (Halfway!!!) – Reagle Eagle Smokehouse BBQ Burger (with BBQ pork for the Instant Pot)

Recipe Remake – Epcot World Showcase Edition 6/11 (Halfway!!!) – Reagle Eagle Smokehouse BBQ Burger (with BBQ pork for the Instant Pot)

Some (many?) weeks when you’re putting together the grocery list you struggle for inspiration. My family could probably tell you the precise number of weeks in the past few years we’ve defaulted to the ground beef tacos-pasta-burgers line-up. That’s not a bad thing – I make great ground beef tacos and pasta and burgers, each of which I can quickly adapt for myself to keep it keto, so to speak. But when the groans from my family became audible on announcing the week’s menu, I knew it was time to think outside of my very tiny box for ideas.

According to the Disney website, WDW has 385 restaurants. Some of those are bars with limited or no food, some are “experiences” rather than restaurants, and some are (mostly) useless (see, e.g., Beaches & Cream Soda Shop – short of some miracle of science, the Kitchen Sink will never be keto-friendly).

That leaves us with hundreds of restaurants with thousands of menu items. But where to start…

How about a trip around the world? No, not for drinking around the world, although I have done that – for eating around the world! We’re going to try to go 11 for 11. And like any sane person, when we leave Italy, we head to The American Adventure.


4 8 oz burgers

2 lbs diced pork loin

BBQ dry rub

1/2 cup apple cider vinegar

1 cup chicken stock

1 red onion

1 tomato

Salad greens

Joseph’s lavash bread (flax, oat bran, and whole wheat)

1 cup mayonnaise

½ tsp garlic powder

Canola oil


I’m going to go lean on the instructions since the point here is to find sources of inspiration for your meals, not layout precise instructions for cooking.

Spray the inside of the Instant Pot with the canola oil. Set the Instant Pot to sauté and sear the pork for about 2 minutes per side to brown it – you will likely have to do this in batches, so as you complete the sear on each batch, remove that batch and set it aside. Add the apple cider vinegar and chicken stock and scrape the bottom of the Instant Pot to deglaze it. Return the pork to the Instant Pot (directly, not on the trivet), and pressure cook for 1 hour, allowing the Instant Pot to depressurize. Remove the pork and shred with a fork. Season the burgers and cook them however you like. Slice the onion into 1/2” rings. Spray a sheet pan with the canola oil, add the onion rings, and bake at 400 degrees for 30 minutes or so (until tender). Mix the garlic powder with the mayonnaise. Use the lavash bread as your “bun” and dress with salad mix, and tomato. Add a burger patty and put the garlic mayonnaise directly on the patty, with a healthy scoop of pork on top. Place the top layer of lavash bread on the burger and add an onion ring to the top.

KTK Pro Tip: I’ve mentioned Green Giant Cauliflower Veggie Tots before (see Biergarten post). These are a good substitute for Regal Eagle’s seasoned French fries. Just tell your family they are “potato barrels” from Woody’s Lunch Box!

I refer to this burger as “a salute to all nations, but mostly America.” Keep Ketoing The Kingdom, Kids!

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