A pulled pork burger isn’t just a meal; it’s an experience. Seriously, what’s better than tender, flavorful pulled pork piled high on a toasted bun? These burgers are incredibly popular because they’re so customizable. Whether you’re firing up the grill for a backyard barbecue or looking for a satisfying weeknight dinner, pulled pork burgers are a guaranteed crowd-pleaser.
The magic of a great pulled pork burger lies in its key ingredients. You’ve got to have that juicy, smoky pulled pork, of course. Then comes the tangy barbecue sauce to bring it all together, and a crisp, refreshing coleslaw to cut through the richness. It’s a symphony of flavors and textures!
In this article, we’ll walk you through making each component from scratch (with some time-saving shortcuts, of course). We’ll show you how to assemble the perfect pulled pork burger and offer suggestions for serving it up in style. Get ready to dig in!
Crafting the Perfect Pulled Pork: From Rub to Shred
The secret to a great pulled pork burger is, of course, the pulled pork itself. Here’s how to make yours the best it can be.
Choosing the Right Cut and Preparing the Pork
For pulled pork, you’ll want to look for pork shoulder or pork butt. These cuts have a lot of marbling and fat, which will render down during the cooking process and keep the pork super tender and juicy.
When you’re prepping the pork, you can trim off some of the excess fat if you like, but don’t go overboard. If you want to speed up the cooking process, you can cut the pork into 3-inch pieces.
The Dry Rub: Building a Flavor Foundation
A good dry rub is essential for infusing the pork with flavor. The rub should be well-balanced, so it penetrates deeply into the meat.
A basic dry rub is made of brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Feel free to adjust these ingredients to suit your tastes, and add other spices like chili powder, cumin, or cayenne pepper.
Generously coat the pork with the rub, massaging it in well. Then, let the pork marinate in the dry rub for at least an hour, or even better, overnight.
Cooking Methods: Slow and Steady Wins the Race
Pulled pork is all about low and slow cooking. Here are a few methods you can use:
- Slow Cooker: Add some apple cider or apple juice to the slow cooker, then place the pork inside. Cook on low for 6-8 hours, or until the pork is easily shreddable.
- Oven: Braising the pork in a Dutch oven works great. For extra flavor, sear the pork in the Dutch oven before slow cooking. (Be careful when handling hot oil!) Roast the pork for 20-30 minutes at 350°F (180°C) to brown it.
- Pressure Cooker: If you’re short on time, a pressure cooker can be a quicker option.
Shredding and Finishing
Once the pork is cooked, shred it with two forks. Remove any excess fat from the cooking liquid, but reserve some of the liquid to add back to the shredded pork for extra moisture and flavor.
Building a Bold Barbecue Sauce: Homemade vs. Enhanced
The sauce makes the burger, right? For a pulled pork burger, you’ll want a sauce that’s a little bit sweet, a little bit tangy, and a whole lot smoky. You can make your own from scratch, or you can dress up a store-bought sauce.
Homemade BBQ Sauce: A Flavor Explosion
The usual suspects for a barbecue sauce base include ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, lemon juice, and honey. Ketchup gives you the tomatoey base, while the vinegar and lemon juice add tang. Brown sugar and honey sweeten the deal, and Worcestershire adds a savory depth.
From there, you can customize your sauce with mustard powder, onion powder, garlic powder, black pepper, or even a dash or two of hot sauce.
To make the sauce, simply combine all the ingredients in a saucepan and simmer for at least 30 minutes, or even up to an hour, to let the flavors meld together.
Enhancing Store-Bought BBQ Sauce: A Quick and Easy Option
If you’re short on time, start with a good quality store-bought barbecue sauce.
To add depth of flavor, mix the sauce with the juices from the cooked pork. You can also add brown sugar, apple cider vinegar, Worcestershire sauce, or smoked paprika to punch up the flavors.
Whether you make your sauce from scratch or doctor up a store-bought version, you can make it ahead of time and refrigerate it until you’re ready to build your burgers.
Cool and Creamy Coleslaw: The Perfect Counterpoint
A pulled pork burger is rich, savory, and smoky. That’s why a bright, crisp coleslaw is the ideal topping. The cool creaminess cuts through the richness of the pork, and the slight tanginess adds another layer of flavor.
Classic Coleslaw: A Simple Recipe
The base for most coleslaws is shredded cabbage and carrots, along with mayonnaise, apple cider vinegar, sugar, salt, and pepper. Some people like to add celery seeds, mustard, or a dash of hot sauce.
Lighter Coleslaw Options: Balancing Flavors
If you’re watching your fat intake, you can make a lighter version of coleslaw using Greek yogurt instead of mayonnaise. A vinegar-based coleslaw is another way to go, using a tangy vinaigrette instead of a creamy dressing.
Store-bought Coleslaw: A Time-Saving Alternative
If you’re short on time, you can buy a bag of pre-shredded coleslaw mix. To make it taste more homemade, you can add some fresh ingredients and whip up your own dressing.
Assembling Your Pulled Pork Burger: Tips and Toppings
Now for the fun part: piling everything together to make the perfect pulled pork burger. Here are a few tips to get you started.
Choosing the Right Bun
The bun can really make or break a burger. For a pulled pork burger, I like brioche buns, sesame seed buns, or even pretzel buns. Toasting the bun will give it some extra texture and keep it from getting soggy.
Layering the Flavors
Start with a generous heap of pulled pork, then add a drizzle of barbecue sauce and a scoop of coleslaw. Don’t be shy!
Exploring Other Toppings
This is where you can really get creative. Pickled onions add a tangy bite, while sliced jalapeños bring the heat. Crispy fried onions give you a nice crunch, and cheese (cheddar, pepper jack, or blue cheese) adds a creamy richness. Feel free to mix and match to create your perfect pulled pork burger.
The Bottom Line
Pulled pork burgers are best served immediately, while the pork is still warm and juicy. They’re fantastic with fries, onion rings, or potato salad – or any of your favorite cookout sides!
If you happen to have leftovers (though I doubt you will!), store the pulled pork in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months. For easy individual servings, spoon the pork into muffin tins before freezing.
But honestly, the best part about making pulled pork burgers is experimenting with different flavors and toppings to create your own signature version. So, fire up the grill, get creative in the kitchen, and most importantly, enjoy every delicious bite!