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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