The Chef

Restaurants

Meals

Drinks

Restaurants›Gabby Goat American Pub & Grill›Pulled Pork Burger Recipe

Pulled Pork Burger Recipe

Name: Gabby Goat American Pub & Grills Pulled Pork Burger Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs pork shoulder (boneless), trimmed and cut into 2-3 lb pieces; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs paprika (sweet or smoked); 2 tbs brown sugar, packed; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1 cup apple cider vinegar; 1 cup low-sodium chicken or pork stock; 1 tbs Worcestershire sauce; 1 tbs olive oil; 1 cup ketchup; 2 tbs apple cider vinegar; 2 tbs brown sugar; 1 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp hot sauce; 1 tsp smoked paprika; 1 tsp salt; 4 each burger buns (brioche or sesame), split; 2 cups coleslaw (prepared or store-bought); 8 slices pickles, sliced; 4 slices cheddar cheese slices (optional); 2 tbs butter, softened (for toasting buns); 2 tbs fresh cilantro or parsley (optional, garnish)

Inspired by Gabby Goat American Pub & Grill

Time5h

Serves4

Make Pulled Pork Burger Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pulled Pork

2 lbs pork shoulder (boneless), trimmed and cut into 2-3 lb pieces

2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs paprika (sweet or smoked)

2 tbs brown sugar, packed

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Ground cumin

1 cup Apple cider vinegar

1 cup low-sodium chicken or pork stock

1 tbs Original Worcestershire Sauce

1 tbs olive oil

BBQ Sauce (quick)

1 cup Ketchup

2 tbs Apple cider vinegar

2 tbs Brown sugar

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Hot sauce

1 tsp Smoked paprika

1 tsp Celtic sea salt

Burger Assembly

4 each burger buns (brioche or sesame), split

2 cups coleslaw (prepared or store-bought)

8 slices pickles, sliced

4 slices cheddar cheese slices (optional)

2 tbs butter, softened (for toasting buns)

2 tbs fresh cilantro or parsley (optional, garnish)

Method

Pulled Pork

Season the pork

Pat the pork shoulder pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cumin. Rub the spice mixture evenly over all sides of the pork.

Sear (optional)

Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. When shimmering, sear the pork 2–3 minutes per side until browned. This step is optional but adds flavor.

Braise the pork

Transfer seared pork to a slow cooker or keep in the Dutch oven. Add apple cider vinegar, stock, and Worcestershire sauce. If using an oven, cover and braise at 300°F (150°C) for 3–4 hours until the meat is fork-tender. If using a slow cooker, cook on low 6–8 hours or high 4–5 hours.

Shred the pork

Remove pork to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Return shredded pork to the cooking liquid in the pot or slow cooker and mix to coat. Reserve about 1/2 cup of the liquid to keep the meat moist while assembling.

BBQ Sauce (quick)

While the pork finishes, make the quick BBQ sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire, hot sauce, smoked paprika and salt. Bring to a gentle simmer over medium heat, stirring, then reduce heat and simmer 5–7 minutes until slightly thickened. Taste and adjust sweetness or acidity. Stir 1–2 tablespoons of the sauce into the shredded pork to lightly coat; reserve the remainder for serving.

Burger Assembly

Toast the buns

Spread softened butter on the cut sides of the buns. Heat a skillet or griddle over medium heat and toast buns, buttered side down, until golden and crisp, about 1–2 minutes.

Warm and melt cheese (optional)

If using cheese, pile a portion of shredded pork onto a skillet, top with a slice of cheddar and cover briefly until cheese melts, about 1 minute. Alternatively, place cheese on the pork in the oven under broiler for 30–60 seconds while watching closely.

Assemble the burgers

Divide the shredded, sauced pork into four portions (about 8 oz each). Place a generous mound of pulled pork on the bottom bun. Add 2 tablespoons of coleslaw on top (or to the side), 2 pickle slices, and a sprinkle of chopped cilantro/parsley if using. Spoon extra BBQ sauce over the pork if desired. Top with the bun crown.

Serve

Serve immediately with extra BBQ sauce and remaining coleslaw on the side. Keep about 1/2 cup reserved cooking liquid in case you want to moisten additional pork servings.