Get ready to sink your teeth into the ultimate pulled pork burger! This recipe is a savory symphony of flavors, combining succulent slow-cooked pork, tangy BBQ sauce, and a crisp, refreshing coleslaw. Perfect for any occasion, this burger is sure to become a household favorite.
Pulled pork has a rich history in American cuisine, particularly in the Southern United States. Traditionally, it involves slow-cooking pork over low heat for several hours, often in a smoker, to achieve its tender, "pulled" texture. This method dates back to Native American cooking techniques and has evolved over centuries to become a beloved staple in barbecue culture.
Serve these pulled pork burgers with a side of sweet potato fries or a light, tangy cucumber salad. To elevate the experience, consider adding a slice of melted cheddar or pepper jack cheese. Garnish the burgers with extra pickles and jalapeños for an added crunch and a bit of heat. Pair with a cold, crisp beverage like a light beer or a refreshing iced tea.
Store any leftover pulled pork in an airtight container in the refrigerator for up to three days. For longer storage, place the pulled pork in a freezer-safe container and freeze for up to three months. The coleslaw can be refrigerated in an airtight container for up to two days.
To reheat the pulled pork, preheat your oven to 180°C (350°F). Place the pork in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through. Alternatively, you can reheat it on the stovetop over medium heat, stirring occasionally until hot.
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This ultimate pulled pork burger is a culinary masterpiece, featuring slow-cooked pork shoulder infused with a blend of smoky spices and a hint of sweetness from Coca Cola. The tender, shredded pork is smothered in a rich BBQ sauce and topped with a vibrant, creamy coleslaw. Nestled between toasted brioche buns and garnished with pickles, jalapeños, and fresh cilantro, this burger is an explosion of flavors and textures that will leave you craving more. Perfect for gatherings or a special dinner, this recipe is sure to impress!
Mix the brown sugar, salt, smoked paprika, chili powder, and garlic powder. Rub this mixture all over the pork shoulder.
Cook on low for 8-10 hours or until the pork is tender and easily shredded with a fork.
Simmer over medium heat until the sauce thickens, about 15-20 minutes.
In a large bowl, combine the shredded cabbage, carrot, and red onion.
In a small bowl, mix the mayonnaise, grain mustard, and lemon juice. Pour this dressing over the vegetables and toss to combine.
Shred the cooked pork and mix it with the BBQ sauce.
Toast the brioche buns.
Place a generous amount of pulled pork on the bottom half of each bun.
Top with coleslaw, pickles, sliced jalapeños, and fresh cilantro.
Cover with the top half of the bun and serve.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
