Homesmoked Pulled Pork Burger Recipe

Prep and Rub

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, dry mustard and cayenne (if using). Rub olive oil over the pork, then firmly massage the dry rub all over the meat, covering all sides. If time allows, wrap and refrigerate 2–12 hours to let flavors penetrate.

Smoking Setup

Preheat your smoker to 110–120°C (225–250°F). Drain soaked wood chips and add to the smoker's wood box or set up a foil packet with holes if using a grill. Place a drip pan under where the pork will sit and pour in apple juice to help keep humidity. Combine apple cider vinegar and apple juice in a spray bottle for periodic spritzing.

Smoke Low and Slow

Place the pork shoulder fat-side up on the smoker grate. Smoke until the internal temperature reaches about 71°C (160°F), about 3–4 hours depending on size. Every 45–60 minutes spritz the pork lightly with the apple cider vinegar/apple juice mixture to maintain moisture and build bark.

Wrap (Texas Crutch) and Finish

When the pork hits roughly 71–77°C (160–170°F) and bark is set, remove and tightly wrap in two layers of heavy-duty aluminum foil (or butcher paper). Add a splash (30–60 ml) of apple juice inside the foil to keep steam. Return to the smoker and continue cooking until the internal temperature reaches 93–96°C (200–205°F) and the meat is very tender, about another 3–5 hours.

Rest and Pull

Remove the wrapped pork and let rest in a cooler or on a counter for at least 45 minutes (up to 2 hours) to redistribute juices. Unwrap, discard excess fat and any large pieces of connective tissue. Using two forks or meat claws, shred the pork into bite-sized pieces. Toss with 120 ml of the prepared BBQ sauce (reserve remaining sauce for serving) and 1–2 tbs of the pork cooking juices if available to keep moist. Taste and adjust salt if needed.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, dry mustard, minced garlic, black pepper and hot sauce (if using) in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring often. Simmer 8–12 minutes until slightly thickened and glossy. Cool slightly. Use about 120 ml to mix with the pulled pork and reserve the rest for serving. Keeps refrigerated up to 1 week.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, celery seed, sugar, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Chill at least 20 minutes to meld flavors. Taste and adjust seasoning before assembling burgers.

Toast the brioche buns: heat a skillet or griddle over medium heat, spread softened butter on cut sides of buns and toast until golden, about 1–2 minutes per side.

Pile warm, sauced pulled pork onto the bottom bun (about 120–160 g cooked shredded pork per burger). Spoon extra BBQ sauce over the pork if desired. Top with a generous scoop (about 60–80 g) of coleslaw. Add a pickle slice if using, then crown with the top bun.

Serve immediately while the pork is warm and juicy. Provide extra BBQ sauce on the side.