BBQ Pulled Pork Burger
This Pulled Pork Burger with Homemade BBQ Sauce is comfort food at its finest. It’s perfect for a casual weekend dinner or a fun get-together with friends. Give it a try, and you’ll see why this burger is such a hit! Plus, the homemade BBQ sauce takes it to another level. Trust me, it’s worth the effort for your next family gathering or cookout.
Equipment
- 1 dutch oven
- 2 Mixing bowls
- 1 Grater
- 1 Salad bowl
- 1 Sharp Knife
- 1 Non-Stick Skillet
Ingredients
Pulled Pork:
- 2.2 pounds pork butt 1 kg
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Water
BBQ Sauce:
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce or 4 tablespoons apple cider vinegar
- ⅓ cup brown sugar
Coleslaw:
- ½ head white cabbage
- 4 carrots
- 2 yellow onions
- 2 sweet apples
- 2 teaspoons salt
- 2 tablespoons sugar
- ¼ teaspoon black pepper
- ⅓ cup light mayonnaise
- 1 ¼ cups sour cream at least 20% fat
Additional:
- 6 hamburger buns
- 1 ½ tablespoons butter
Instructions
Pulled Pork:
- In a large bowl, combine the salt, pepper, sweet paprika, smoked paprika, garlic powder, and onion powder.
- Rub the pork butt thoroughly on all sides with the spice mixture.
- Place the pork in a slow cooker or deep roasting pan. Add water so the pork is submerged about ½ inch in liquid. This usually takes about 2 ½ cups of water.
- Cook on low in a slow cooker for 6-8 hours, or in the oven at 325°F for 4 hours, until the pork is tender. If cooking in the oven, keep the pan covered during the entire cooking time.
- Check occasionally to ensure there’s enough water, about every 1.5 hours.
- While the pork is cooking, make the homemade BBQ sauce by mixing the ketchup, Worcestershire sauce (or apple cider vinegar), and brown sugar in a small saucepan.
- After 4 hours, remove the cover and brush the pork with the BBQ sauce. Bake for an additional 30 minutes at 375°F.
- Once done, shred the pork with two forks, mixing it with the juices in the pan.
Coleslaw:
- Shred the cabbage, carrots, onions, and apples into thin strips (using a grater or mandoline is best).
- Season with salt, sugar, and pepper. For best results, salt the cabbage earlier and let it sit to release excess water, though this can be done with the rest of the ingredients if short on time.
- In a separate bowl, mix the mayonnaise and sour cream until smooth.
- Pour the creamy mixture over the vegetables and mix well.
Assembling the Burgers:
- Slice the hamburger buns in half, and lightly butter the inside of each bun.
- Toast the buns on medium heat until golden and crispy.
- Layer the bottom bun with a portion of pulled pork and BBQ sauce.
- Add a generous amount of coleslaw on top of the pulled pork.
- Top with the other half of the bun and enjoy!
Notes
For homemade BBQ sauce, you can also use apple cider vinegar instead of Worcestershire sauce for a tangy twist. If you prefer to prepare the pulled pork in advance, it can be stored in the fridge for up to 3 days or frozen for later use.