Smoked Pulled Pork Burger
Sweet Potato Fries

Tender pork shoulder is pressure-cooked and stovetop-smoked with cherry wood chips. It is then glazed in rich barbecue sauce and layered on a toasted bun.

Ingredients

• 1.5 kg pork shoulder
• 1 tbsp cumin powder
• 1 tbsp garlic powder
• 1 tbsp red chili powder
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp brown sugar
• 1 large white onion
• 3 dried chilies
• 250 ml apple juice
• 2 cups barbecue sauce
• 4 burger buns
• 1 cup sliced pickles
• 2 cups shredded green cabbage coleslaw
• 1/2 cup white rice
• 1/2 cup cherry wood chips

Instructions

1. 1Add the dry spices

   

   Begin preparing the seasoning rub by adding your dry spices into a bowl. Measure out the cumin powder, garlic powder, and red chili powder, then transfer them into a clean black bowl to establish the rich flavor base for the pork.

   Tip: Make sure the bowl is completely dry before adding any spices to prevent them from clumping together.
2. 2Mix the dry rub seasoning

   

   Combine the cumin powder, garlic powder, red chili powder, oregano, salt, black pepper, and brown sugar in a black bowl. Use a spoon to mix the spices thoroughly until they are uniformly combined and free of clumps to ensure an even distribution of flavors.

   Tip: Make sure your brown sugar is free of large lumps before mixing so it blends evenly with the other spices.
3. 3Season the pork shoulder

   

   Place the raw pork shoulder into a clear glass baking dish. Generously sprinkle the prepared dry spice rub all over the meat, ensuring that both sides are completely and evenly coated before letting it refrigerate to marinate.

   Tip: Press the spice rub gently into the meat with your hands to help it adhere better to the surface.
4. 4Pressure cook the pork

   

   Place the marinated and seasoned pork shoulder into the inner pot of an electric pressure cooker. Surround the meat with roughly chopped fresh white onions and dried chilies to build aromatics for the cooking process.

   Tip: If you want an even deeper flavor, briefly sear the pork shoulder in the pot on sauté mode before pressure cooking.
5. 5Pour in the apple juice

   

   With the seasoned pork shoulder and fresh white onion chunks placed inside the electric pressure cooker pot, pour the apple juice from a large bottle directly over the ingredients. The liquid provides the necessary moisture for pressure cooking while infusing the meat with a subtle sweetness.

   Tip: Apple juice complements pork exceptionally well, but you can substitute it with fresh water or broth if you prefer a less sweet profile.
6. 6Set the cooking time

   

   Securely lock the lid of the electric pressure cooker. Select the manual or high-pressure cooking setting and set the timer for 1 hour. This extended cooking time under pressure breaks down the tough connective tissues, resulting in pull-apart tender meat.

   Tip: Always ensure the pressure release valve is set to the sealing position before starting the cooking cycle.
7. 7Remove the cooked pork

   

   After pressure cooking on high for 1 hour, carefully open the appliance. Use a pair of sturdy kitchen tongs to lift the tender, fully cooked pork shoulder out of the hot inner pot and transfer it to a clean glass dish.

   Tip: Hold the meat securely with the tongs as it will be extremely tender and may break apart easily.
8. 8Shred the pork shoulder

   

   Place the warm pork shoulder into a clear glass dish. Hold a metal fork in each hand and pull the meat apart in opposing directions, shredding the cooked pork into bite-sized pieces for the next smoking step.

   Tip: Shred the meat while it is still warm, as it pulls apart much more effortlessly than cold meat.
9. 9Prepare the smoking base

   

   Line the bottom of a large, heavy-duty wok with a sheet of aluminum foil. Pour in a mixture of uncooked white rice and cherry wood chips. The rice will scorch and generate smoke, while the cherry wood infuses the meat with a sweet, fruity aroma.

   Tip: Using heavy-duty foil protects your wok from permanent heat stains and makes cleanup incredibly easy.
10. 10Smoke the shredded pork

    

    Place a sturdy wire steaming rack directly over the foil containing the wood chips and rice. Set a heatproof plate loaded with the freshly shredded pork onto the rack. This setup creates an indoor smoker right on your stovetop. Cover and smoke over medium heat for 5 to 8 minutes.

    Tip: Ensure the plate does not touch the sides of the wok so the smoke can circulate freely around the meat.
11. 11Add the barbecue sauce

    

    After smoking the meat, remove it from the wok and transfer it to a large glass baking dish. Generously drizzle your favorite rich barbecue sauce all over the smoked shredded pork, ensuring every piece gets coated.

    Tip: Toss the pork gently with two forks to distribute the barbecue sauce evenly before baking.
12. 12Bake until caramelized

    

    Place the glass baking dish with the sauced pulled pork into a preheated oven. Bake at 180°C for 15 minutes. This step allows the sauce to caramelize and bind tightly to the meat, creating a sticky and flavorful glaze.

    Tip: Keep an eye on the edges of the dish; the high sugar content in barbecue sauce can burn quickly if left in the oven too long.
13. 13Add pulled pork to the bun

    

    Begin assembling the burger by placing the toasted bottom half of the bun on a cutting board. Use chopsticks to pile a generous layer of the juicy, shredded barbecue pulled pork directly onto the bun.

    Tip: Toasting the bun beforehand creates a crisp surface that prevents the savory barbecue juices from making the bread soggy.
14. 14Add the pickle slices

    

    Place sliced pickles evenly on top of the juicy, smoked pulled pork. The sharp acidity and crisp crunch of the pickles will cut through the rich, savory flavors of the meat and barbecue sauce.

    Tip: Pat the pickle slices dry with a paper towel before adding them to prevent the bun from getting soggy.
15. 15Top with cabbage coleslaw

    

    Use chopsticks or tongs to pile a fresh handful of finely shredded green cabbage coleslaw directly over the pickle slices. This adds a clean, refreshing crunch and vibrant color to the burger.

    Tip: Keep the shredded cabbage chilled until the moment of assembly so it remains maximally crisp against the warm pork.

Storage & Reheating

Burn It Off

Frequently Asked Questions