You are about to sink your teeth into an amazing dish we've got on the menu for you today - BBQ Pulled Pork Burgers With Red Cabbage Slaw. Picture this: tender, succulent pulled pork, smothered in a lip-smacking homemade BBQ sauce, all nestled between halves of fluffy buns. The great thing is, your slow cooker will do most of the work for you!
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Pulled Pork Burger vs. Pulled Pork Sandwich
I have searched the internet long and wide and come to the conclusion that the two terms are used interchangeably. Both of them are simply pulled pork stuffed in hamburger buns. However, some people may argue that you cannot call a recipe a burger unless you have a beef patty.
The good thing is, that you can build big burgers by adding lots of extras! Cook your favourite burger recipe on a charcoal grill or in a pan (but make sure not to overcook - we like to keep the centre of the burger slightly pink). Place patties underneath your pulled pork in soft buns and enjoy the ultimate burger experience!
If you are adding beef patties, the recipe below will likely make twice as many burgers.
Ingredients and Substitutes
For The Pork:
- pork shoulder roast: we used a boneless pork roast, and removed the rind before cooking it.
- brown onion: can be replaced with red onion or shallots. Alternatively, use a heaped tablespoon of onion powder.
- tomato ketchup: we like to use reduced salt and sugar kind, as we are adding enough sugar to the sauce already!
- garlic clove: peeled and minced, or very finely chopped. You may replace it with ½ teaspoon of garlic powder.
- apple cider vinegar: or white wine vinegar.
- dark brown sugar: can be replaced with light brown sugar.
- smoked paprika: if you wish, you may use sweet paprika and a little bit of liquid smoke instead.
- cayenne pepper: or chili powder.
- water: or chicken broth.
- cornflour (corn starch) + 3 tablespoon water: to thicken the BBQ sauce. You may replace it with potato starch.
To Assemble:
- brioche burger buns.
- mayonnaise: or yellow mustard, or a mixture of both!
- red cabbage slaw.
Best Toppings For Pulled Pork Burgers
What does BBQ pork go well with? Besides our favourite red cabbage slaw, there are a bunch of wonderful things to top your burgers with, including:
- French-fried onions
- Fresh coriander
- Slice of cheese
Method
There are a few steps required to make this pulled pork burger recipe, but most of the time is hands-off. Any effort you are putting in now will pay off, trust me!
Step 1: Cook Pork Shoulder In A Slow Cooker
- Trim any excess fat off the pork shoulder and place it in your slow cooker.
- To a medium bowl, add the finely chopped onion, minced garlic, tomato ketchup, vinegar, sugar, smoked paprika and chilli powder. Mix everything well.
- Spoon the sauce all over the pork, then carefully pour the water around it. Avoid washing off any sauce from the meat.
- Cover the slow cooker with a lid and cook on high for 6-7 hours, or low for 9-10 hours, until the pork is fork-tender.
For more information, visit our Slow Cooker BBQ Pulled Pork recipe.
Step 2: Make Red Cabbage Slaw
Head straight to our Red Cabbage Slaw recipe and follow the instructions. The recipe will take about 15 minutes to make, but you will ideally want to leave it for at least 20 minutes for the flavours to mend, so don't leave it until the last minute!
MAKING THESE IN WINTER? Replace the red cabbage slaw with Parmesan and Brussels Sprouts Salad! It's a beautiful wintery twist!
Step 3: Thicken Your Barbecue Sauce
- Take the cooked pork out of the slow cooker and cover it with a large sheet of foil. A shallow large bowl or a roasting dish works well for this. Keep it warm whilst you make the sauce. First, let the sauce settle in order for the fat to separate on top. Then, using a spoon or a small ladle, remove most of the upper layer of fat.
- Pour the BBQ sauce into a saucepan and heat it over low heat.
- In a small bowl, mix 1 tablespoon of cornflour (cornstarch) with 3 tablespoon of water to make a slurry. You may need more or less cornflour, depending on how much sauce you actually have at the bottom of your slow cooker.
- Trickle it into the sauce and stir over low heat until the sauce thickens slightly.
Step 3: Assemble
- Shred the pork using two forks. Add it to a serving bowl and drizzle the thickened sauce all over. Alternatively, mix the pulled pork with the sauce in a saucepan, and serve.
- Cut each brioche bun in half and toast them lightly.
- Spread a teaspoon of mayonnaise on each half of the toasty bun.
- Place a generous amount of BBQ Pulled pork on the bottom half of each bun, then top it with red cabbage slaw and any extra topping you may be using. Finish with the top half of the bun and serve immediately.
What To Serve Pulled Pork Burgers With?
When it comes to serving pulled pork burgers, you have a world of delicious options to choose from. Here are some fantastic side dishes and accompaniments that pair perfectly with BBQ pulled pork burgers:
- Corn on the Cob: Grilled or boiled corn on the cob with a bit of butter and seasoning is a fantastic BBQ side that complements the sweetness of the pork.
- Potato Salad: Creamy potato salad with fresh herbs and a tangy dressing is another popular choice to balance the richness of the pulled pork.
- Potato Chips or Polenta Chips!
- Macaroni and Cheese: A cheesy, indulgent mac and cheese pairs wonderfully with the smoky flavors of pulled pork.
- Onion Rings: Crispy, golden sourdough onion rings provide a satisfying crunch and flavor contrast to your pulled pork burger.
- Fries or Sweet Potato Fries: Whether you prefer classic french fries or sweet potato fries, both are excellent choices to round out your meal.
- Pickled Red Onions: Tangy and slightly spicy pickled red onions can be used as a topping to add a zesty kick to your burger.
- A Fresh Green Salad.
Ultimately, the choice of sides will depend on your personal preferences and the overall theme of your meal. Feel free to mix and match to create a well-rounded and satisfying pulled pork burger feast!
Tips and Tricks For Best Results
- Choose the Right Cut of Pork: Opt for pork shoulder (pork butt or Boston butt) for the juiciest and most flavorful results. Its marbling and fat content make it ideal for slow cooking.
- Season Generously: Season your pork shoulder with a flavorful dry rub or marinade before cooking. Let it sit in the seasoning for a few hours or overnight in the fridge for maximum flavor infusion.
- Slow Cooker Perfection: If using a slow cooker, cook the pork on low for 8-10 hours or until it easily shreds with a fork. Add a bit of liquid like broth, apple cider vinegar, or barbecue sauce to keep it moist and flavorful.
- Instant Pot Shortcut: If you're short on time, the Instant Pot (pressure cooker) can speed up the process. Pressure cook the pork shoulder for about 90 minutes with a natural release for tender, quick results. Then, transfer it to a baking sheet and broil for a few minutes to get that delicious crispy edge.
- Dry Rub Will Add A Little Bit of Flavour: If you have a well-stocked spice cabinet and some extra time, make a spice rub for your pork and let it infuse with the spices for a couple of hours in the fridge before cooking it. To make a delicious dry rub, mix 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon mustard powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon black pepper and ½ teaspoon sea salt and apply this BBQ rub onto the surface of the pork.
Recipe FAQs
How To Know That Your Pulled Pork Is Done?
Slow cookers vary in their cooking time for meat, and the duration needed depends on factors such as the pork cut, quality, and roast size.
Our aim is to achieve tender, juicy pork with a meaty texture, avoiding any undesirable mushiness. To achieve this, it's crucial to cook it for the appropriate amount of time (usually under 10 hours on low heat), refrain from adding excessive sauce, and avoid vigorous stirring.
For added precision, if you have an instant-read thermometer, we strongly recommend checking the internal temperature at the roast's centre. The internal temperature reaches 96°C or 205°F, when it is ready to shred.
What Cut of Meat To Use For Pulled Pork Burgers?
When choosing pork for slow cooking, consider these factors:
- Bone-In or Boneless: Both work, but boneless is easier to shred.
- Marbling: Choose cuts with good marbling for moisture and flavour.
- Size: Pick a size that fits your slow cooker.
For best results, go for pork shoulder (a.k.a. pork butt or Boston butt). It has the ideal meat-to-fat ratio for flavorful, tender pulled pork.
How To Fix Dry Overcooked Pull Pork?
Sauce it Up! Pour a generous amount of homemade barbecue sauce or a flavorful liquid, like stock, over the dry pork. Make sure it's enough to saturate the meat without making it too soggy. Cover the pork with foil to trap the moisture and heat.
Storage and Reheating
Different elements of these Pulled Pork Burgers should be stored separately.
Cool the leftover Pulled Pok to room temperature, and place it into an airtight container. Refrigerate any leftover pulled pork for a maximum of 3 days.
To reheat, the best way is to gently warm the pulled pork on the stovetop or in the microwave. Add a touch of water to add moisture and prevent it from becoming overly thick or dry. Alternatively, mix in some extra BBQ sauce before serving.
The red cabbage slaw can also be refrigerated in an airtight container for up to 3 days. Make sure to mix it before using it to redistribute the dressing.
Other Burger Recipes
- Banh Mi Burger (Made with ground pork)
- Fish Burger With Tartar Sauce
- Beetroot & Goats Cheese Burgers
- Vegan Pulled Jackfruit Burger
- Halloumi Burger With Chimichurri Mayo
Pulled Pork Burgers
Equipment
Ingredients
For Pulled Pork:
- 1.5 kg pork shoulder excess fat trimmed off
- 1 brown onion finely chopped
- 200 g tomato ketchup
- 2 garlic clove crushed
- 3 tablespoon apple cider vinegar or white wine vinegar
- 2 tablespoon dark brown sugar
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper or chili powder
- 50 ml water
- 1 level tablespoon cornflour corn starch + 3 tablespoon water
To Assemble:
- 6 brioche burger buns
- 6 tablespoon mayonnaise
- red cabbage slaw
Instructions
Prepare Pulled Pork:
- Trim any excess fat off the pork shoulder and place it in your slow cooker.
- To a medium bowl, add the finely chopped onion, minced garlic, tomato ketchup, vinegar, sugar, smoked paprika and chilli powder. Mix everything well.
- Spoon the sauce all over the pork, then carefully pour the water around it. Avoid washing off any sauce from the meat.
- Cover the slow cooker with a lid and cook on high for 6-7 hours, or low for 9-10 hours, until the pork is fork tender.
- Once cooked, take the pork out of the slow cooker and cover with a sheet of foil to keep warm. Let the sauce settle. Then, using a spoon or a small ladle, remove most of the upper layer of fat (the fat should separate on top of the sauce).
- Pour the remaining sauce into a saucepan and heat it over low heat.
- In a small bowl, mix 1 tablespoon of cornflour (cornstarch) with 3 tablespoon of water to make a slurry.
- Trickle it into the sauce and stir over low heat until the sauce thickens slightly.
- Shred the pork using two forks. Add it to a serving bowl and drizzle the thickened sauce all over. Alternatively, mix the pulled pork with the sauce in a saucepan.
Assemble:
- Lightly toast the brioche bun halves.
- Spread ½ tablespoon of mayonnaise on each half.
- Top the bottom bun with a generous amount of BBQ Pulled pork.
- Add a large spoonful of red cabbage slaw and top with the other half of the toasted bun. Serve immediately.
Nutrition
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