Gourmet BBQ Pulled Pork Burger
Indulge in the ultimate comfort food with tender, juicy pulled pork collar slow-cooked and smothered in a rich BBQ sauce, layered with melted cheese and fresh toppings on a toasted brioche bun.
A staple of casual American comfort food, the pulled pork burger elevates standard barbecue into a handheld masterpiece. This version uses pork collar meat for its optimal fat marbling, ensuring every shred stays extraordinarily succulent. Combined with a deep, smoky barbecue sauce and a buttery bun, it delivers a deeply satisfying bite perfect for holidays and family gatherings.
Ingredients
- 1 kg pork collar meat
- 3 tbsp barbecue seasoning rub
- 2 tbsp cooking oil
- 1.5 cups barbecue sauce
- 4 whole brioche burger buns
- 4 slices cheddar cheese
- 1 head lettuce
- 1 whole tomato
Instructions
- 1Select pork collar meat
Choose a fresh piece of pork collar meat featuring prominent marbling. This specific cut provides an ideal ratio of meat and intramuscular fat, ensuring the pulled pork stays succulent and tender throughout the long cooking process.
Tip: Look for vibrant pink meat with intricate white fat webbings, which will melt beautifully to infuse deep flavor. - 2Sear the seasoned pork slices
Cut the pork into thick slices and apply an even coat of red seasoning rub across all sides. Heat oil in a pan and sear the seasoned slices thoroughly until a golden-brown crust forms, locking in the natural juices.
Tip: Avoid crowding the pan while searing to prevent the meat from steaming instead of browning. - 3Simmer the shredded pork in BBQ sauce
After cooking the pork until completely tender, shred it into fine strands. Place the shredded meat into a pot, pour in a generous amount of rich BBQ sauce, and stir everything together with a ladle to let it simmer and absorb the flavors.
Tip: Shred the pork while it is still hot, as the muscle fibers separate much more cleanly and easily. - 4Assemble the BBQ pulled pork burger
Place the burger buns on a flat-top griddle to toast them lightly, then layer with cheese slices and fresh lettuce. Use a spatula to scoop up a hearty portion of the hot shredded BBQ pork and assemble it directly onto the buns.
Tip: Toasting the inner side of the bun creates a crisp layer that stops the barbecue sauce from making the bread soggy.
