Home » Recipes » Lunch & Dinner » Easy Pulled Pork Burgers

Easy Pulled Pork Burgers

posted May 15, 2023
by Cassandra Morris
This pulled pork burger is a true labor of love. Sandwiched between toasted brioche, every bite packs a punch. It’s the perfect way to welcome BBQ season.

This recipe is a true labor of love. There are quite a number of ingredients to prepare and it takes time to cook the different parts of it. Each time I’ve served this, though, it never fails to put a smile on people’s faces. So, so worth it! 

It consists of tender, juicy shredded pork cooked for nearly 4 hours and marinated in a spiced dry rub. Sandwiched between toasted brioche buns, the burger is finished with homemade barbecue sauce and fresh coleslaw. 

Every bite packs a punch and is bursting with flavor – savory, sweet, spicy, buttery, smoky, tangy. Just writing this now is getting me hungry. 

Recipe Ingredients

There are four parts to this recipe: the pulled pork, the dry rub, the barbecue sauce, and the coleslaw (find the recipe for coleslaw here).

Let’s start with the spicy dry rub marinade: 

  • Kosher salt and black pepper – For general seasoning 
  • Spices – Smoked paprika, cumin, chili powder, and dry mustard make up the spice blend in this dry rub. It contributes to the smoky, spicy flavor of the pork.  
  • Herbs – Add a touch of oregano, either fresh or dried.  
  • Brown sugar – Balance out the strong spices with a bit of sweetness. 

Ingredients for the BBQ pulled pork: 

  • Boneless pork shoulder blade – We will need 7 to 8 lbs of pork shoulder, cut into 3-inch pieces (See photos for size estimation). Pork shoulder is the best cut as it gets more tender with more time cooked, unlike tenderloin which dries up easily. 
  • Vegetable oil – To tenderize the meat even more. You can use canola oil, sunflower oil, or olive oil. 
  • 1 tablespoon sesame oil
  • Apple cider – Measure 12 ounces of this liquid gold in a liquid measuring cup. 
  • Apple cider vinegar – We will also use ACV in this recipe, but only 1 tablespoon of it. 
  • Sauces – We will use a combination of low-sodium soy sauce, Worcheshire sauce, and liquid smoke (get a smoky flavor without decking out the BBQ wood). 
  • Garlic and sweet onion – The power duo of all burger patties! Mince the garlic and finely chop the onion using a food processor. 

My barbecue sauce recipe leans towards a sweeter flavor profile. You will need:  

  • Ketchup – Measure 1 ¾ cups of your favorite tomato ketchup as the base of the BBQ sauce.
  • Brown sugar and honey – Honey and brown sugar are the main sources of sweetness in this BBQ sauce.  
  • Liquid smoke and Worcestershire sauce – A combination of these will lend a crisp, hickory scent. 
  • Apple cider vinegar and lemon juice – Measure ½ cup of ACV and 1 tablespoon of lemon juice for a bit of tartness in each bite. 
  • Kosher salt, black pepper, garlic powder – To season and taste.

The final touch to this recipe is the coleslaw which I recommend to be made in advance. When you are ready to use it, simply remove it from the fridge and place it on this burger.  

Best Pulled Pork Burgers | cookingwithcassandra.com

Step-by-Step Instructions

Step One: Trim the excess fat from pork and cut it into large 3-inch pieces to fit in a large Dutch oven or slow cooker. Preheat the oven to 400°F. 

Trim the excess fat from pork | cookingwithcassandra.com

Step Two: In a bowl, mix together all the seasonings for the dry rub. Mix well.

Easy Pulled Pork Burgers dry rubs | cookingwithcassandra.com
Mix together all the seasonings for the dry rub | cookingwithcassandra.com

Step Three: Pat the pork roast dry using paper towels then rub the seasoning mixture all over the chopped pork pieces. 

  • Pro Tip: This marination step can be done the night before for better flavor.
Marination step can be done the night before for better flavor | cookingwithcassandra.com

Step Four: In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until hot and simmering. Working in batches, sear the pork on all sides, turning with tongs. 

  • Pro Tip: Spices can burn quickly so don’t leave them for too long. Be very careful during this process so the hot oil doesn’t burn you.
Sear the pork on all sides | cookingwithcassandra.com

Step Five: Heat the remaining vegetable oil in the same Dutch oven, add more if needed and add the chopped onions and garlic, cooking for 2 to 3 minutes.

Mix the chopped onions and garlic | cookingwithcassandra.com
Adding the chopped onions and garlic | cookingwithcassandra.com

Step Six: Add the seared pork with its juices back into the Dutch oven. Then, pour in all the liquid ingredients (apple cider, soy sauce, Worcestershire sauce, apple cider vinegar, sesame oil, & liquid smoke). Scrape browned bits from the bottom of the Dutch oven. Once boiling, turn off the stovetop. 

Scrape browned Pork | cookingwithcassandra.com
Seared pork with juices | cookingwithcassandra.com

Step Seven: Transfer the covered Dutch oven to the oven and cook for 3 hours and 15 minutes. This step allows the meat to tenderize and soak in all the sauces. 

Step Eight: Make the barbecue sauce. Whisk together all of the barbecue sauce ingredients in a medium bowl until it reaches a smooth consistency. Refrigerate until ready to use.

  • Pro Tip: Store-bought BBQ sauce is always easier, but nothing beats homemade BBQ sauce! 
Pulled Pork Burgers recipe| cookingwithcassandra.com
Barbecue sauce | cookingwithcassandra.com

Step Nine: After 3 hours and 15 minutes, take the Dutch oven out. The pork will be very tender and pull apart easily. I used a slotted plastic spoon to pull it apart, but use whichever you think works best.

Pull apart tender Pork | cookingwithcassandra.com

Step Ten: Heat up the barbecue sauce in the microwave for 2 minutes and add it to the pulled pork in the Dutch oven. 

  • Pro Tip: If you are not serving the entire batch of pulled pork all in one meal, separate the portion you want to serve in a large bowl and add the BBQ sauce to coat the shredded pork. Use as much as your heart desires – I like mine extra saucy. 
Mix Barbeque sauce to tendered Pork | cookingwithcassandra.com

Step Eleven: Toast a few slices of buttered brioche buns and prepare the coleslaw according to my coleslaw recipe. Layer the BBQ pulled pork and coleslaw between the brioche and serve immediately. Bon Appetit! 

Easy Pulled Pork Burgers | cookingwithcassandra.com

Other Toppings

Enhance the flavor of this BBQ pulled pork with toppings like dill pickles, jalapeño slices, cilantro, or cheddar cheese. I bet a medley of red onion slices and pineapple slices will taste amazing with this burger, too. 

Storage Instructions

In the freezer:

Pulled pork freezes well for up to 3 months tightly kept in a freezer bag. Simply divide them into multiple freezer containers to make small portions. I also like to spoon the pork mixture into muffin tins to create individual servings of pulled pork burgers. Once the pork has frozen, I transfer the pan to a freezer bag. When ready to serve, simply thaw and microwave.

Barbecue sauce: 

Keep the BBQ sauce covered in the fridge for up to 1 week and microwave before serving. 

10-minute meal-prep: 

You can eliminate all of the active work involved in this pulled pork recipe by prepping the pork & the dry rub in advance. 

Prep the dry rub and store it in an airtight container on your spice rack. It keeps well for up to 1 month. When you are ready to cook, season the pork with the dry rub, keeping it in the refrigerator. Seasoned pork can stay fresh for up to 3 days. 

 The day you’d like to make pulled pork, all you have to do is assemble it & let it cook in the Dutch oven (starting from step four).

Pulled Pork With Coleslaw | cookingwithcassandra.com

Pulled Pork Burger Recipe

This pulled pork burger is a true labor of love. Sandwiched between toasted brioche, every bite packs a punch. It’s the perfect way to welcome BBQ season.
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings 8

Ingredients

Dry Rub

  • ¼ cup brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon chili powder
  • 1 ½ teaspoon dry mustard
  • 1 ½ teaspoon oregano
  • ½ teaspoon black pepper

Pulled Pork

  • 7-8 lbs boneless pork shoulder blade roast cut into 3 inch pieces
  • 4 tablespoons vegetable oil
  • 12 ounces apple cider measured in a liquid measuring cup
  • 1 ½ tablespoons low sodium soy sauce
  • 1 ½ tablespoons worcheshire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon liquid smoke
  • 8 garlic cloves freshly minced
  • 1 sweet onion finely chopped (very very small pieces pulsed in food processor)

Barbecue Sauce

  • 1 ¾ cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup packed brown sugar
  • 1 teaspoon liquid smoke
  • 3 tablespoons honey
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

Pulled Pork

  • Trim excess fat from pork and cut into large 3 inch pieces to fit in a large Dutch oven. Then preheat the oven to 400 degrees fahrenheit.
  • In a bowl mix together all the seasonings for the rub. Mix well.
  • Pat the pork roast dry using paper towels then rub the seasoning mixture all over the chopped pork pieces. (This can be done the night before for better flavor.)
  • In a large Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat until hot and simmering. Working in batches, add pork and sear on all sides. Turning with tongs. (Spices can burn quickly so don’t let it go for too long!) Be very careful during this process so that the hot oil doesn't burn you.
  • Transfer the meat to a large bowl and set aside.
  • Once all of the pork is seared, heat remaining vegetable oil in the same dutch oven adding more if needed until it begins to smoke, then add the onions and garlic. Allow the onion and garlic to cook for 2-3 minutes.
  • Add the seared pork with its juices back to the dutch oven. Then add in all liquid ingredients – apple cider, soy sauce, worcheshire sauce, apple cider vinegar, sesame oil, & liquid smoke, scraping any browned bits from the bottom of the dutch oven. Bring to a boil over high heat. Once at a boil turn off the stovetop.
  • Cover the dutch oven with a lid. Transfer to the oven and cook for 3 hours and 15 minutes.

Barbecue Sauce

  • Meanwhile make barbecue sauce. Whisk together all of the barbecue sauce ingredients in a medium sized bowl. Refrigerate until ready to use.

Mix It All Together

  • At the 3 hour and 15 minute mark, remove pork from the oven. The pork will be very tender and pull apart easily right in the dutch oven. I used a slotted plastic spoon but use whichever you think works best.
  • Remove barbeque sauce from the refrigerator and heat barbecue sauce, uncovered, in Microwave for 2 minutes or until sauce bubbles and add to pulled pork mixture in the dutch oven.
  • If you are not serving the entire pulled pork batch all at one meal- Add the amount of pulled pork being served to a large serving bowl. Then add the barbecue sauce to coat the shredded pork till covered to your liking (I like mine extra saucy)!
  • Serve immediately between toasted buns and coleslaw

Hi, I’m Cassandra!

I’m a proud wife, dog mom, food lovin’ Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

You Might Also Like

Warm Potato Salad (Earls Restaurant Copycat)

Earls Copycat Warm Potato Salad | cookingwithcassandra.com

This potato salad is the MOST delicious potato salad from Earls Kitchen + Bar, a Canadian casual dining restaurant. I managed to recreate a version of it here!  Every time I go with Walt or my girlfriends, I always make sure I get the Blackened Chicken, as the potato salad comes as a side with it.  I took the opportunity to go to Earls for a few dinners and extra wine nights with the girls so that I could do some very important research on recreating this potato salad recipe at home. Fun was had! Walt now only wants this version. The secret? The bacon grease. SO GOOD!...

Juicy Pork Tenderloin

Pork Tenderloin sliced | cookingwithcassandra.com

Pork tenderloin is one of those dishes that never fails to impress, whether you're cooking for a special occasion or simply looking to create a delicious meal for two.  It's a versatile cut of meat that can be cooked in a variety of ways, from pan-seared to roasted, and can be paired with a range of flavors and ingredients. In this recipe, I’ll show you how to prepare a mouth-watering baked pork tenderloin that's tender, juicy, and bursting with flavor.  This dish is perfect for a romantic dinner with your significant other or for any occasion where you want to show your...

Delicious Steak Salad With Yogurt Dressing

Delicious Steak Salad With Yogurt Dressing Recipe | cookingwithcassandra.com

Here’s the thing about barbecues: they’re fun and delicious, but can sometimes get pretty unhealthy. All that meat, burger and hot dog buns, potato dishes, beer… not exactly the most heart-friendly!  But Cassandra, I have salad on the side at my barbecue parties! 😉 Sure, but are you really filling up on boring salad greens when the grill’s going? My tip to make that salad more interesting? Make it an appetizing Delicious Steak Salad With Yogurt Dressing!  This steak salad features scrumptiously marinated, thinly sliced steak atop a bed of fresh vegetables complete with cheese...

Sheet Pan Shrimp Tacos With Cilantro Cream Sauce

BEST Sheet Pan Shrimp Tacos With Cilantro Cream Sauce | cookingwithcassandra.com

Taco Tuesday meets Surf-n-Turf with this recipe, and oh, are you going to love this one. Imagine a warm, softshell tortilla filled with juicy shrimp that’s been baked in a hot cumin-chili-garlicky marinade. Accompanying the shrimps are sweet pineapple chunks, crunchy shallots, and creamy cilantro coleslaw.  Flavor, texture, and nutrition – this recipe truly has it all. Also, depending on the type of tortilla wrap you use, these shrimp tacos can be gluten-free. It’s also a keto-friendly recipe and can be made low-carb by skipping the tortilla wrap and serving the shrimps over a bowl...

Did you make this recipe?

Tag @cookingwithcassandra on Instagram and hashtag it #cookingwithcassandra

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




Hi, I'm Cassandra!

I'm a proud wife, dog mom, food lovin' Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

Jujeh kabab - Eating | cookingwithcassandra.com

Get the Inside

Scoop

Be the first to receive free e-books, recipes, inspiration, and exclusive extras you won’t want to miss!

FREE E-COOKBOOK10 Quick & Easy Dinners Recipes

Cooking dinner doesn’t have to take all night. Get our newest recipes, exclusive content PLUS our 10 Quick and Easy Dinner Recipes to get you started!

FREE E-COOKBOOK10 Quick & Easy Dinners Recipes

Cooking dinner doesn’t have to take all night. Get our newest recipes, exclusive content PLUS our 10 Quick and Easy Dinner Recipes to get you started!