Smokehouse Burger Recipe

Trim excess fat from the pork shoulder, leaving a thin layer for flavor. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a small bowl to make a dry rub. Rub the mixture all over the pork, pressing to adhere.

Preheat smoker to 225°F (107°C). Add hickory or apple wood according to smoker instructions.

Place the pork on the smoker fat-side up. Smoke until internal temperature reaches about 195–203°F (90–95°C), roughly 8–10 hours for a 3 lb shoulder (time will vary). Monitor and add wood as needed.

During the last hour, combine 1 cup apple cider vinegar and 1 cup water. Spritz or mop the pork every 30–60 minutes to keep it moist and add tang. Once done, remove from smoker and let rest, tented, for 30–45 minutes.

Shred the pork using two forks, discarding large pieces of fat and bone. Reserve about 1/2 cup of the pork juices. Toss shredded pork with 1/2 cup reserved juice and 1/3 cup Carolina mustard BBQ sauce (see sauce section) to coat lightly; keep warm.

In a small saucepan, combine yellow mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, hot sauce, salt, and black pepper. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, stirring frequently. Cook 5–7 minutes to meld flavors, then remove from heat and cool slightly. Adjust seasoning to taste. Keep warm or refrigerate; sauce will keep for several days.

Cook bacon in a skillet over medium heat until crisp. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the pan (drain excess). Chop cooked bacon into small pieces.

Add olive oil to the reserved bacon fat if pan is dry, then add the finely diced yellow onion. Sauté over medium heat until translucent and beginning to caramelize, about 8–10 minutes.

Stir in apple cider vinegar, brown sugar, and BBQ sauce. Cook 2–3 minutes more until slightly thickened. Stir in chopped bacon, season with salt and black pepper, taste and adjust. Keep warm.

Separate thinly sliced red onions into rings. In a shallow bowl combine flour, cornstarch, salt, and black pepper.

Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Dredge onion rings lightly in the flour mixture, shake off excess, and fry in batches until golden and crisp, 1–2 minutes per batch.

Use a slotted spoon to transfer fried onions to a paper towel-lined tray. Season lightly with additional salt while hot. Keep crisp in a warm oven (200°F/95°C) if needed until assembly.

Butter the cut sides of the buns and toast them in a skillet or under a broiler until golden.

Heat a griddle or skillet over medium heat. Pile about 6 oz (by weight) of the shredded smoked pulled pork onto each bottom bun (if making 6 sandwiches; adjust portioning otherwise).

Top the pork with a slice of smoked provolone. If desired, briefly place under a broiler or cover the skillet with a lid to melt the cheese, about 1–2 minutes.

Spoon 1–2 tablespoons of the BBQ bacon onion relish over the melted cheese and pork.

Drizzle 1–2 tablespoons of Carolina mustard BBQ sauce over the relish for tang and moisture.

Heap a small handful of crispy red onions on top (about 1/4 cup) to add crunch.

Add optional pickle slices, then cover with the top bun. Garnish with chopped parsley if desired and serve immediately.