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A close of photo of a burger with pulled meat, red sauce, coleslaw, sliced tomato and sliced red onion, in a brioche bun with white and black sesame seeds. Behind is another burger, a portion of chips and a glass of beer and a beer bottle.

Pulled Pork Burger

Markie | MarkiesKitchen.com
Smoky pulled pork burgers for a perfect summer party. This is an easy recipe great for feeding crowds - enjoy it any time of year, not just in summer!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American, British
Servings 10 burgers
Calories 748 kcal

Ingredients
 
 

  • 3 tablespoon rapeseed oil
  • 1.2 kg pork shoulder joint, boneless, without skin and excess fat
  • 2 carrots
  • 1 red onion
  • 1 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt, black pepper, to taste
  • chili flakes, to taste
  • 2 tablespoon tomato puree
  • 1 x 400g can chopped tomatoes
  • barbecue sauce

For serving (optional):

  • brioche or classic burger buns, bread rolls, wraps or baguette
  • lettuce or iceberg salad
  • coleslaw
  • sliced cheese
  • tomatoes, sliced
  • cucumber or gherkin, sliced

Instructions
 

  • Cut the meat into same-sized chunks (at least an inch thick), rub some salt and black pepper onto the surface of the meat. Add rapeseed oil to a frying pan and set it on medium-high heat. When hot, add the meat and sear for about 1-2 minutes each side. When all the meat has been browned (seared) on the outside, set it aside.
  • Set the slow cooker on low or high heat. Dice the carrots and roughly slice an onion.
  • Add the carrots and onion to the slow cooker (or Dutch oven, also known as cast iron casserole). Season with cumin, smoked paprika, salt and black pepper. Add tomato puree (paste) chopped tomatoes and stir. Add seared pork chunks, cover with barbecue sauce. Cover with a lid and let to cook for 5 hours (low heat) or 3 hours (high heat).
  • Once the meat is cooked (it will start falling apart), take it out of the stew, and shred it (pull it) using two forks. Pull it as thin or thick as you like. Return the meat to the sauce and toss until the sauce and meat is combined evenly. Cook for another 10 minutes. In the meantime, prepare all your garnishes, bread etc.
  • Serve warm with burger buns, your favourite toppings and side dishes.

Notes

Possible swaps:
  • Beef brisket or chicken fillets (1:1 ratio) - add more cooking time (+1 h) when using beef, -0.5 h when using chicken.
  • Tomato passata (400ml), or 8 fresh tomatoes.
  • Bell peppers (two).
  • Brown onions (two).
  • Seasoning: Paprika, chili powder, or fresh chilies (1:1 ratio).
Cooking in the oven (Dutch oven): Preheat the oven to 302F/150C, place all ingredients into an ovenproof dish with a lid (ie. cast-iron casserole, Dutch oven), and cook for 3-4 hours or until the meat is soft and falls apart. Check there is enough liquid in the stew after each hour of cooking. Add some water if needed.
Top Tips:
Please see the article above the recipe card.

Nutritional Information (Estimates Only)

Calories: 748kcal | Carbohydrates: 45g | Protein: 38g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 247mg | Sodium: 768mg | Potassium: 645mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3269IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 3mg
Keyword bbq, burger, pork, pulled pork
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