Pulled pork burgers are a great crowd-pleaser and well worth the effort. This recipe is the perfect choice whether you’re planning a laid-back weekend gathering, a festive celebration or simply craving a culinary masterpiece.
So, roll up your sleeves, put on your apron, and let’s get cooking!
Preparation: 30 mins
Marinate: 24 hrs
Cooking: approx. 7 hrs
- 2kg pork shoulder, deboned
- 1 cinnamon stick
- 200ml apple cider
- 200ml BBQ sauce
- 8 burger buns (plus extras!)
- Salad leaves, chopped
For the rub:
- 2 tsp sea salt, fine
- 2 tbsp smoked paprika
- 1 tsp hot paprika
- 1 tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black peppercorns, crushed
- 2 tbsp brown sugar
For the coleslaw:
- 100g mayonnaise
- 50g Greek yoghurt
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey (adjust to taste)
- 2 medium carrots, grated
- 1 small white cabbage, cut into fine strips
- Salt and pepper to taste
- Mix all the spices for the rub in a bowl.
- Pat the meat dry with a paper towel before rubbing the spices all over, covering it evenly.
- Wrap the meat in cling film, place it in a bowl and store in the fridge for about 24 hours.
- Remove the meat from the fridge the following day, about two hours before cooking. Preheat the oven to 120°C (gas mark 1). Use the conventional oven setting, i.e. top and bottom heat, not the fan oven.
- Place the meat in an oven-proof casserole dish along with the cinnamon stick and the cider. With the lid on, put the dish on the lowest shelf to cook for about 7 hours, until the meat falls apart.
- Check the meat every 60–90 minutes and baste with the juices from the casserole dish. Add some more cider if it gets dry.
- Don’t forget to prepare the coleslaw ahead of time. Start by mixing the mayo, yoghurt, sour cream, mustard, apple cider vinegar and honey in a bowl. Season with salt and pepper to taste. Then add the carrots and white cabbage, tossing them together until they’re evenly distributed and fully coated in the dressing. Cover the bowl with cling film and refrigerate for at least 1 hour before serving.
- Once cooked, remove the meat from the oven and let it rest for 20 minutes (keep it covered). Then shred the pork using two forks and mix it with the BBQ sauce and the cooking juices.
- Cut the burger buns in half, toast them and then place a generous amount of pulled pork on the bottom half of each bun. Add some coleslaw and chopped salad leaves, and finish by placing the other half of the bun on top.
Serve the pulled pork burgers with your favourite side dishes, such as sweet potato fries, potato wedges or corn on the cob. Don’t forget extra napkins – these burgers can get messy but they’re oh-so-delicious!
Why not wow your guests even more with our stuffed BBQ mushrooms as a starter?