Gourmet Smoked Pulled Pork Burger
Pineapple
A mouthwatering smoked pulled pork burger balanced with sweet diced pineapple and tangy pickles. Slow-cooked for 10 hours for maximum tenderness.
While classic American pulled pork is traditionally known for its heavy, rich flavors, modern adaptations focus on balancing that intense smokiness with refreshing acidity. This version introduces juicy pineapple pieces and crisp pickled cucumbers to slice cleanly through the richness of the pork shoulder. Slow-smoked and baked over a painstaking ten-hour process, the resulting tender meat pairs wonderfully with a sweet barbecue glaze and melted cheese inside a soft brioche bun.
Ingredients
- 1 kg pork shoulder
- 4 brioche burger buns
- 4 tbsp mayonnaise
- 1/2 cup diced pineapple
- 4 leaves fresh lettuce
- 1/2 cup sliced pickled cucumbers
- 1/2 cup barbecue sauce
- 4 slices yellow cheddar cheese
Instructions
- 1Apply mayonnaise and pineapple
Squeeze a generous amount of mayonnaise onto the inner side of a toasted burger bun, then evenly distribute the diced pineapple pieces across the surface.
Tip: Toasting the bun until golden brown helps it support the weight and moisture of the toppings without collapsing. - 2Layer the fresh lettuce
Place a fresh, crisp lettuce leaf over the mayonnaise layer on the burger bun. This adds a refreshing crunch and helps structure the subsequent layers of the burger.
Tip: Make sure the lettuce is thoroughly washed and completely dried to avoid introducing excess water into your burger. - 3Add the shredded pulled pork
Pile a portion of cooked, shredded pulled pork on top of the lettuce and pickled cucumbers. Distribute the meat evenly so that every bite offers a perfect balance of savory pork and crisp toppings.
Tip: Keep the pulled pork warm before assembly to ensure the residual heat helps soften the cheese added in later steps. - 4Drizzle barbecue sauce
Generously drizzle a rich, dark barbecue sauce across the top of the shredded pulled pork. The sweet and tangy notes of the sauce will infuse into the meat, amplifying its smoky undertones.
Tip: You can adjust the amount of barbecue sauce based on personal preference, but ensure there is enough to keep the pulled pork moist. - 5Add cheese slices
Lay square slices of yellow cheese flat over the sauced pulled pork. The cheese will begin to gently melt over the warm, sauced meat, combining the flavors beautifully.
Tip: Using processed yellow cheese or Cheddar provides an excellent melt and a rich flavor profile that pairs well with sweet barbecue sauce. - 6Complete the burger assembly
Place the glossy top brioche bun firmly over the cheese layer to finish building the pulled pork burger. Press down slightly so the layers interlock and stay stable during serving.
Tip: Serve the burger immediately while the pork is hot, the cheese is softening, and the bun remains perfectly soft. - 7Smoke the pork
Place the seasoned pork onto aluminum foil inside the smoker. Smoke the meat for 5 hours, then bake it for an additional 3 hours until it develops a deep, rich crust and becomes fully tender.
Tip: Allowing the cooked pork to rest for 2 hours before handling is essential to lock in the moisture and ensure it remains juicy. - 8Shred the tender pork
Once the smoked pork has properly rested, transfer it to a clean, foil-lined surface. Using gloved hands, pull apart and shred the meat into small, even pieces suitable for a burger.
Tip: Shredding the meat while it still retains some residual warmth makes it easier to pull apart and helps distribute the flavorful juices evenly.
