BBQ Pulled Pork Burgers
Homemade Slaw

Tender pork shoulder slow-braised in beer and spices, shredded by hand, and tossed in a rich, homemade smoky BBQ sauce, served on toasted buns with a crunchy, zesty coleslaw.

Ingredients

• 1.5 kg pork shoulder
• 3 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp cumin powder
• 1 tsp white pepper
• 2 tsp salt
• 2 large red onions
• 4 cloves garlic
• 60 ml apple cider vinegar
• 2 tbsp light soy sauce
• 120 ml apple juice
• 330 ml beer
• 250 g ketchup
• 1 tbsp Worcestershire sauce
• 1/2 head green cabbage
• 1 large carrot
• 100 g mayonnaise
• 1 tbsp lemon juice
• 4 burger buns
• 30 g butter
• to taste fresh cilantro

Instructions

1. 1Prepare the dry rub

   

   Combine brown sugar, paprika, garlic powder, cumin powder, white pepper, and salt in a glass bowl. Use a spoon to mix the spices thoroughly until a uniform blend is formed. This sweet and savory dry rub serves as the foundational flavor profile for the pork.

   Tip: Ensure there are no large clumps of brown sugar or garlic powder so that the seasoning distributes evenly across the meat.
2. 2Season the pork shoulder

   

   Generously apply the prepared dry rub spice mixture over all sides of the raw pork shoulder. Press the spices firmly onto the surface of the meat on a metal tray to ensure a thick, even coating before letting it marinate.

   Tip: For the best results, let the seasoned pork rest in the refrigerator for at least two hours to allow the spices to penetrate deeply.
3. 3Layer onions and pork

   

   Scatter a generous bed of roughly chopped red onions across the bottom of a heavy cooking pot or Dutch oven. Carefully place the seasoned pork shoulder directly on top of the onion layer.

   Tip: The onion bed prevents the bottom of the pork from scorching during the long baking process while infusing it with aromatic moisture.
4. 4Add the braising liquids

   

   Pour apple cider vinegar, light soy sauce, apple juice, and enough beer into the pot around the base of the pork shoulder. The liquid mixture should partially submerge the meat to create a rich braising environment.

   Tip: Pour the liquids around the side of the pork rather than directly on top so you dont wash away the flavorful spice rub.
5. 5Sauté aromatics for BBQ sauce

   

   Heat a small amount of oil in a skillet over medium heat. Add the finely chopped red onions and minced garlic, stirring continuously with a red spatula until they become soft, translucent, and fragrant.

   Tip: Keep the heat at medium and stir frequently to prevent the garlic from burning, which would introduce a bitter flavor to your sauce.
6. 6Simmer the BBQ sauce ingredients

   

   Add paprika and brown sugar to the caramelized aromatics, cooking until fully combined. Next, pour in the ketchup, apple cider vinegar, soy sauce, and Worcestershire sauce. Stir the mixture thoroughly to combine all the ingredients.

   Tip: Simmer the sauce on low heat for about 2 minutes to let the flavors meld together before blending it to a smooth texture.
7. 7Shred the green cabbage

   

   Carefully slice the green cabbage into thin, fine shreds on a cutting board using a sharp knife. Uniformly thin slices will ensure a pleasant, crunchy texture in the final coleslaw.

   Tip: Cut the cabbage into quarters and slice at an angle to easily create long, fine strands while avoiding the tough inner core.
8. 8Assemble the coleslaw base

   

   In a large glass bowl, combine the shredded green cabbage, carrots, and red onions. Top the mixture with a generous handful of freshly chopped cilantro to prepare for dressing.

   Tip: Keep the vegetables chilled in the refrigerator until ready to serve to maximize their crispness.
9. 9Toast the burger buns

   

   Melt butter in a skillet over medium heat, then place the burger bun halves cut-side down. Toast them until the surface becomes golden brown and crispy.

   Tip: Toasting creates a crisp crust that prevents the buns from becoming soggy when the juicy pulled pork and coleslaw are added.
10. 10Shred the cooked pork

    

    Take the tender, slow-baked pork roast and use your hands to pull the meat apart along its natural grain into fine shreds. The pork should be extremely tender and separate easily.

    Tip: Shred the pork while it is still warm, as the retained heat keeps the meat pliable and helps preserve its natural juices.
11. 11Mix the shredded pork with BBQ sauce

    

    Pour the prepared dark BBQ sauce directly over the shredded cooked pork in the metal tray. Toss and mix the meat thoroughly to ensure every strand is evenly and generously coated with the rich, savory sauce.

    Tip: Toss the shredded pork while it is still warm from the oven so it absorbs the flavors of the BBQ sauce more effectively.

Storage & Reheating

Burn It Off

Frequently Asked Questions