Pulled Pork Burgers

Name: Pulled Pork Burgers
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: United States
Ingredients: 800 g of pork (boneless shoulder); 4 burger buns; 150 ml of barbecue sauce; 200 g of savoy cabbage (red, thinly sliced); 2 carrots (grated); 60 ml of mayonnaise; 15 ml of cider vinegar; 5 g of sugar; 2 g of salt; 1 g of black pepper (ground); 2 garlic cloves (minced); 1 red onion (medium, chopped); 1 red onion (small, thinly sliced); 15 ml of vegetable oil; 250 ml of beef broth; 10 g of cilantro (fresh, chopped)

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Delicious burgers topped with tender pulled pork, slow-simmered in barbecue sauce, served with a crunchy, slightly tangy coleslaw. A generous, convivial recipe that is perfect for an indulgent meal.

Total time: 4 h 30
Prep: 30 min
Cook: 4 h
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

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For dessert

5.0

Ultra-Decadent Brookie

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To drink

Classic Martini

5 minEasy

Nutrition facts

per serving · estimate

550kcal

Protein35 g26%
Carbs45 g33%
Fat25 g41%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even more tender, flavorful meat, make the pork the day before and let it rest overnight in its sauce before gently reheating. Lightly toast the burger buns right before assembling to add a crispy touch and keep them from getting soggy.

Freezing : Can you freeze this recipe?

Yes

Cooked pulled pork freezes very well, up to 3 months in zip-top bags. Without the buns or the slaw.

Storage : How long does it keep?

Cooked pulled pork keeps 3 to 4 days max in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

The pulled pork can be fully prepared the day before. Assemble on the day.

Reheating : How do you reheat it?

Pulled pork: Gently reheat in a saucepan (low heat, splash of broth, 5-10 min). In a covered oven (150°C, 15-20 min). Microwave (medium power, 2-3 min, stirring). Buns: Toaster or oven at 180°C for a few minutes.

Variations

Lightly toast the burger buns before filling.
Add chopped fresh cilantro if you like.
Let the coleslaw rest for about 15 minutes in the refrigerator.

Mistakes to avoid

Cutting the cooking time short: allow about 4 hours over low heat.
Forgetting to sear the pork: brown it on all sides first.
Serving the coleslaw without resting: 15 minutes in the refrigerator lets the flavors develop.

Frequently asked questions

How do you cook the pork shoulder?

Season the shoulder, sear it on all sides in the Dutch oven, then add the beef broth and two-thirds of the barbecue sauce and let it simmer covered for about 4 hours over low heat.

How do you shred the meat?

Remove the pork from the Dutch oven once the meat is very tender, shred it with two forks, then mix it with the rest of the barbecue sauce to coat it and keep it warm.

How do you make the coleslaw?

Mix the thinly sliced red cabbage, grated carrots, and red onion, add a dressing made of mayonnaise, apple cider vinegar, sugar, salt, and pepper, then refrigerate for 15 minutes.

How do you assemble the burgers?

Cut the buns in half and lightly toast them, top the bottom half with a generous portion of pulled pork, add the coleslaw, then close with the top of the bun.