Pulled pork burgers are a delicious twist on the classic hamburger, featuring tender, slow-cooked pork shoulder piled high on a toasted bun and topped with a crunchy, tangy slaw. The combination of rich, smoky meat, sweet and tangy barbecue sauce, and crisp slaw creates a satisfying balance of flavors and textures. This recipe is designed for home cooks, using a simple spice rub and a slow cooker or oven to achieve that “fall-apart” tenderness without a smoker.
Ingredients
- 1 (4-5 lb / 1.8-2.3 kg) boneless pork shoulder (also called pork butt), trimmed of excess fat
- 2 tablespoons (30 g) brown sugar
- 1 tablespoon (15 g) smoked paprika
- 1 tablespoon (15 g) chili powder
- 2 teaspoons (10 g) garlic powder
- 2 teaspoons (10 g) onion powder
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) salt
- 1 teaspoon (2 g) black pepper
- 1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 cup (240 ml) chicken broth or water
- 2 cups (480 ml) your favorite barbecue sauce, plus more for serving
- 8 hamburger buns (or brioche buns)
- For the slaw:
- 4 cups (340 g) shredded green cabbage (or coleslaw mix)
- 1 cup (150 g) shredded red cabbage (optional)
- 1/2 cup (75 g) grated carrot
- 1/2 cup (120 ml) mayonnaise
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 g) sugar
- 1/2 teaspoon (2.5 g) celery seeds (optional)
- Salt and pepper to taste
Instructions
- Make the spice rub: In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, black pepper, and cayenne (if using). Rub this mixture all over the pork shoulder, pressing it into the meat.
- Cook the pork: Place the seasoned pork in a slow cooker (or a large Dutch oven). Pour the chicken broth around the pork (not over the rub). Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily. If using a Dutch oven, cook in a 300°F (150°C) oven for 4-5 hours, covered.
- Shred the pork: Carefully transfer the cooked pork to a large cutting board. Let it rest for 15-20 minutes (this is a good time to make the slaw). Using two forks, shred the pork, discarding any large pieces of fat. Skim excess fat from the cooking liquid and discard (or save for another use).
- Make the slaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds (if using), and a pinch of salt and pepper. Add the shredded cabbages and carrot, and toss to coat. Cover and refrigerate until serving.
- Combine pork with sauce: Return the shredded pork to the slow cooker (or a large pot). Pour the barbecue sauce over the pork and toss to coat. Heat on LOW for 20-30 minutes, or until heated through. If the mixture seems dry, add a little of the reserved cooking liquid.
- Toast the buns: While the pork is heating, split the hamburger buns and toast them on a griddle or in a skillet until golden brown.
- Assemble the burgers: Place a generous pile of pulled pork on the bottom half of each bun. Top with a scoop of slaw, then cover with the top bun. Serve immediately, with extra barbecue sauce on the side.
Tips
- Substitutions: No pork shoulder? Use a boneless beef chuck roast (cook to 160°F / 71°C for ground meat, but for whole cuts, it’s safe at 145°F / 63°C with a rest; however, for shredding, cook until tender, which will be well above that). For a lighter sauce, use a vinegar-based Carolina-style sauce instead of the thick tomato-based one.
- Don’t rush the cook: The pork is done when it shreds easily with a fork. If it’s still tough, it needs more time. Low and slow is the key to tender pulled pork.
- Make ahead: The pulled pork can be cooked and shredded up to 2 days in advance. Store it in its cooking liquid in the refrigerator, then reheat with the sauce when ready to serve.
- Common mistake: Adding the barbecue sauce too early in the cooking process can make it burn or become bitter. Always add it after the pork is shredded, and heat just until warmed through.
Serving Suggestions
Serve these pulled pork burgers with classic cookout sides like potato salad, baked beans, or corn on the cob. For a lighter meal, pair with a green salad or grilled vegetables. Extra slaw can be served on the side, and pickles or sliced red onion are great additions to the burger itself.
Variations
- Smoky: Add 1 teaspoon of liquid smoke to the cooking liquid for a smoky flavor without a smoker.
- Spicy: Increase the cayenne in the rub, or add sliced jalapeños to the slaw. Use a spicy barbecue sauce.
- Cheesy: Top the pulled pork with a slice of cheddar or pepper jack cheese before adding the slaw, and let it melt slightly.
- Hawaiian: Add a slice of grilled pineapple and a drizzle of teriyaki sauce for a sweet and savory twist.
Storage and Reheating
Store leftover pulled pork (without the buns) in an airtight container in the refrigerator for up to 4 days. The slaw is best eaten within 2 days. To reheat the pork, place it in a saucepan with a splash of water or extra barbecue sauce, and warm over medium-low heat, stirring occasionally, until heated through (165°F / 74°C). You can also microwave individual portions. The pork can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a pork loin instead of pork shoulder? Pork loin is much leaner and will dry out during the long cooking time. Pork shoulder (butt) is the best choice because its higher fat content keeps the meat moist and flavorful as it cooks.
How do I know when the pork is done? The pork is done when it reaches an internal temperature of 195-205°F (91-96°C) and shreds easily with a fork. This is well above the USDA FSIS safe minimum of 145°F (63°C) for whole cuts, but necessary for the collagen to break down and make the meat tender.
Can I cook this in an Instant Pot? Yes. Sear the seasoned pork on the sauté function, then add the broth and cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15 minutes. Shred and proceed with the recipe.
What if I don’t have barbecue sauce? You can make a quick sauce by combining 1 cup (240 ml) ketchup, 2 tablespoons (30 ml) apple cider vinegar, 2 tablespoons (30 g) brown sugar, and 1 teaspoon (5 g) Worcestershire sauce. Heat until combined.
Can I make the slaw ahead of time? Yes, but keep the dressing separate and toss just before serving to keep the slaw crunchy. The dressing can be made up to 3 days in advance.
Is it safe to leave the pork in the slow cooker all day? Yes, on the LOW setting for 8-10 hours is safe, as long as the pork reaches the safe internal temperature within 2 hours of starting. If you’re away longer, consider using a timer to start the cooker later, or cook it overnight and refrigerate it the next day.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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