Pulled Pork Burger Recipe

Prepare rub and pork

Pat the pork shoulder dry with paper towels. In a small bowl mix kosher salt, brown sugar, smoked paprika, ground cumin, black pepper, garlic powder, onion powder and chili powder. Rub the spice mixture all over the pork, pressing it into any crevices.

Sear pork

Heat vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. When shimmering, sear the pork on all sides (about 3–4 minutes per side) until browned. This adds flavor but is optional if using a slow cooker.

Braise

Add apple cider vinegar and stock to the pot, scraping up any browned bits from the bottom. Cover with a tight-fitting lid and transfer to an oven preheated to 150°C (300°F). Cook for 3 to 3½ hours, or until the pork easily pulls apart with forks. Alternatively, cook on low for 8 hours in a slow cooker with the same liquids.

Shred and sauce

Remove pork from the braising liquid and let rest for 10 minutes. Using two forks or meat claws, shred the pork into bite-sized strands. Skim excess fat from the braising liquid, then stir 100 ml of the braising liquid (or reserved stock) into the shredded pork to keep it moist. Mix in 150–200 ml BBQ sauce, tasting and adjusting to preferred sauciness and seasoning. If desired, warm on low for 10 minutes to meld flavors.

Keep warm

Keep the pulled pork covered and warm until assembly. Reserve extra BBQ sauce for serving if desired.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning. Chill in the refrigerator at least 20 minutes for flavors to meld. Slaw can be made up to 24 hours ahead—keep covered and refrigerated.

Toast brioche buns: Spread softened butter on cut sides of brioche buns. Toast in a skillet over medium heat or under a broiler until golden (about 1–2 minutes per side).

Assemble burgers: Pile 3–4 heaping tablespoons (about 120–150 g) of warm pulled pork onto the bottom bun. Spoon a little extra BBQ sauce over the pork if desired. Top with a generous scoop of cole slaw, add pickles if using, then crown with the top bun.

Serve with side: Plate each burger with the chosen side (fries, potato wedges or side salad). If serving fries, finish with a sprinkle of salt and serve immediately while hot.