These pulled pork burgers are a delicious combination of succulent BBQ pulled pork, creamy apple coleslaw and pickles in your favourite burger buns. They’re juicy, tangy, savoury and sweet all at once and total comfort food.
Using my BBQ pulled pork recipe these burgers are a fantastic way to feed a crowd. Guaranteed satisfaction. Serve them on their own or with a side of salty chips or crisps – you can’t go wrong. Try these pulled beef burgers too.
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Ingredients you’ll need
Jump to the recipe card for full ingredients and instructions.
- 2-3 cups of this BBQ pulled pork recipe. It has spices like paprika, garlic powder, salt, cumin, onion powder and brown sugar. The homemade BBQ sauce is made with the cooking juices, Dijon mustard, Worcestershire sauce, more sugar and soy sauce. I add hot sauce but you can use chili powder too. It’s easy to make and the slow cooker does most of the work.
- Apple coleslaw is pulled porks best friend. It only has a few ingredients – green and red cabbage, apple, Greek yogurt, mayo, apple cider vinegar – and it’s quick to throw together. You can add finely sliced carrots if you like.
- Burger buns: I love using potato buns for these but you can use whatever burger buns you love. If you enjoy brioche buns for your burger, grab those.
- Any burger toppings you love. Cheese like sliced cheddar is great. I love pickle chips or these pickled red onions.
How to make pulled pork burgers
These pulled pork burgers or pulled pork sandwiches are simple to make and the pork can be made ahead of time. Even frozen for another time if need be.
Jump to the recipe card for full ingredients and instructions.
1. The pulled pork
Start by prepping the pork. Cut pork shoulder or pork butt (this is also pork shoulder, not actual butt 😂) into large chunks then massage them with a simple pork rub.
Brown the meat in a pan being careful not to let the seasoning catch in the pan.
Place the pork into a slow cooker with onion and apple cider (not vinegar, but the actual beverage). Cook on high for 3-3 ½ hours until it can be easily pulled apart with a fork.
Transfer the pork to a chopping board and the cooking juices to a saucepan. Add the rest of the sauce ingredients to the pan and boil to reduce by half or down to about 2 cups.
Shred the pork with two forks then pour the sauce over the top and stir it through. Ready! At this point you can chill in the refrigerator for up to 4 days or freeze it for up to 3 months.
2. The apple coleslaw
This creamy apple coleslaw is a favourite in our house and it just happens to go wonderfully with pork and in the pulled pork burgers. If you like your slaw nice and crunchy, dress it close to serving time (the cabbage and dressing can be prepped ahead) or if you like it softer, you can make it a day ahead.
- Slice up red and green cabbage and julienne an apple (I like Granny Smith apples here but use your favourite).
- Combine the coleslaw dressing ingredients in a large bowl.
- Add the veg to the dressing and give it a good toss to combine.
Assembling your burgers
Now you just need to assemble your pulled pork sandwiches.
If you want to warm your burger buns, brush the outside with a little melted butter first, then grill them under a broiler or oven grill for a minute or two until golden and warmed through.
Pile the bbq pulled pork generously onto the bottom of your bun then add an equally generous portion of coleslaw. I love to top them with spicy pickle chips or gherkins.
I find these pulled pork burgers perfectly juicy just like that but if you want to add some extra mayonnaise or barbecue sauce to the bun, you can. Gherkin relish is lovely in place of the gherkins as is a caramelised onion relish or chilli jam.
And add some cheese if you love it on your burgers too. Some sliced cheddar is simple and works a treat.
You do you! Use this recipe for your base then customise your burgers to suit you and your family.
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Ingredients
- 2-3 cups BBQ pulled pork recipe
- 1 batch apple coleslaw recipe
- 4 burger buns
- 4 slices cheddar cheese optional
- Pickle chips or other pickles
- Any other salad burger fillings you like
For best results, always weigh ingredients where a weight is provided
Equipment
- Large skillet / frying pan
Instructions
- Start by cooking the bbq pulled pork. This takes 4 hours in a slow cooker and part on the stove and can be done up to 4 days ahead. It can also be frozen for up to 3 months. If using the pork from the fridge, heat it in a pan first.
- Make the coleslaw – this can be done a day ahead if you like your coleslaw softer.
- Have all the toppings ready to go so you can serve the burgers nice and hot. Better yet, have everyone ready at the table and let them top their own as soon as they come out of the oven.
- Top each bun with hot pulled pork, coleslaw and pickles. Add any other toppings you love. Add the tops of the burgers and devour immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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2 Comments on “Pulled Pork Burgers”
Just FYI – the link for the Pulled Pork is going to a Pulled Beef recipe.
Thank you so much for letting me know, Kristin 🙏 Truly appreciate it