Pulled pork is one of the cornerstones of American BBQ culture — pork shoulder slowly cooked over many hours until the collagen breaks down, the fat renders, and the meat becomes so tender it falls apart at the touch of a fork into soft, moist, deeply flavoured strands. As a burger topping on a beef patty it creates something that is arguably greater than the sum of its parts — the richness and smoke of the pork complemented by the seared, savoury depth of the beef beneath.

The pork shoulder is the only correct cut for pulled pork. Its combination of intramuscular fat, connective tissue, and dense muscle fibres requires long, slow cooking to transform, but the result is incomparable. Pork loin and tenderloin cannot be pulled successfully — they simply dry out and shred into sawdust. The shoulder alone has the structure to become genuinely extraordinary with time and low heat.

The dry rub applied the night before is the foundation of the flavour. Salt, brown sugar, smoked paprika, garlic, and cayenne penetrate the meat overnight, seasoning it throughout and creating the dark, caramelised bark on the outside of the pork that is one of the great pleasures of BBQ cooking.

Nutrition (per serving)

Calories: 720 kcal   |   Protein: 46g   |   Carbs: 52g   |   Fat: 34g   |   Fiber: 3g

Pulled Pork Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

6

servings

Prep time

20

minutes

Cooking time

4

hours 

20

minutes

Calories

720

kcal

Ingredients

• •t1.5kg boneless pork shoulder (pork butt)

• •tFor dry rub: 2 tbsp brown sugar

• •tFor dry rub: 2 tbsp smoked paprika

• •tFor dry rub: 1 tbsp fine salt

• •tFor dry rub: 1 tbsp garlic powder

• •tFor dry rub: 1 tsp cayenne pepper

• •tFor dry rub: 1 tsp black pepper

• •tFor dry rub: 1 tsp dried oregano

• •t200ml apple cider vinegar

• •t100ml apple juice

• •tFor beef patties: 600g beef mince (20% fat)

• •tBBQ sauce of your choice, plus extra to serve

• •tFor slaw: 200g white cabbage, finely shredded

• •tFor slaw: 1 carrot, grated

• •tFor slaw: 3 tbsp mayonnaise

• •tFor slaw: 1 tbsp apple cider vinegar

• •tFor slaw: 1 tsp sugar

• •t6 brioche buns

• •tSliced dill pickles

Directions

• Night before: combine all dry rub ingredients and apply generously all over the pork shoulder. Wrap tightly in cling film and refrigerate overnight.
• Next day: Preheat oven to 150C. Place pork in a deep roasting tray. Add apple cider vinegar and apple juice to the tray. Cover tightly with foil and roast for 3.5-4 hours until the internal temperature reaches 90-95C and the meat falls apart when prodded with a fork.
• Rest the pork covered for 30 minutes. Pull the meat into strands using two forks discarding any large pieces of fat. Mix with enough BBQ sauce to coat generously. Keep warm.
• Make slaw: combine cabbage, carrot, mayonnaise, apple cider vinegar, and sugar. Season well and refrigerate.
• Shape beef mince into 6 patties of approximately 100g each. Season generously. Cook on a hot griddle for 3 minutes per side for medium.
• Spread BBQ sauce on both sides of each toasted bun. Add the beef patty. Pile pulled pork generously on top. Add slaw and sliced pickles.
• Serve immediately with extra BBQ sauce on the side.

Notes

• The overnight dry rub is essential for the deepest flavour. Do not skip it even if you are short on time — even 2 hours of resting makes a significant difference.
• Cook the pork to 90-95C internal temperature. At 85C it is cooked but not yet pullable. The extra temperature is what breaks down the collagen completely.
• The apple cider vinegar in the braising liquid prevents the pork from drying out and adds a subtle tang that balances the sweetness of the BBQ sauce.
• Make a large batch of pulled pork — it freezes beautifully for up to 3 months and transforms weeknight meals.

Storage

Pulled pork keeps in the fridge for up to 5 days covered in its sauce. It freezes perfectly for up to 3 months. Reheat in a covered pan over low heat with a splash of apple juice to keep it moist. Slaw keeps for 2 days. Cooked beef patties keep for 2 days.

Serving Tips

Serve with corn on the cob, baked beans, or mac and cheese for the full BBQ experience. A cold American craft lager, a bourbon on ice, or a glass of sweet iced tea are all canonical pairings. For wine lovers, a bold California Zinfandel or a GSM blend from the Southern Rhône matches the smoky, sweet richness of the pulled pork.

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