Pulled pork burgers with braised barbecue sauce

Name: Pulled pork burgers with braised barbecue sauce recipe
Yield: 8
Ingredients: 40.00 ml brown sugar; 40.00 ml smoked paprika (pimenton); 40.00 ml cumin; 1.8kg boneless pork shoulder, rind removed; 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 40.00 ml sultanas; 3 garlic cloves, chopped; 3 x 410g cans crushed tomatoes; 2 chipotle chillies in adobo sauce; 60ml worcestershire sauce; 60ml cider vinegar; 8 slices tasty cheese; 8 soft bread rolls; Coriander leaves and coleslaw (optional), to serve

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The perfect weekend lunch recipe for a crowd. You'll need to start this recipe the night before.

What you need to know before you start

Begin this recipe the day before, as the pork is required to sit with the dry rub overnight. On the day of cooking, you’ll need uninterrupted access to the oven for at least 4 hours 30 minutes as the pork shoulder slow-cooks. You’ll also need some additional equipment including a heavy-based cast-iron pan, a tray, forks for shredding the meat and a stick blender to make the homemade barbecue sauce.

Why is this the best pulled pork burger with braised barbecue sauce recipe?

Incredibly tender, melt-in-your-mouth and covered in a luscious spicy tangy sauce, this barbecue pulled pork burger recipe is the ultimate crowd pleaser. Brown sugar, paprika and cumin impart the protein with a savoury richness, while the sweet and tangy braising liquid of chipotle, Worcestershire sauce and canned tomatoes adds depth.

Serve the fork-tender pulled pork as part of a DIY burger station with burger buns, barbecue sauce, cheese slices, coriander leaves and a homemade coleslaw. They make an excellent handheld party food for weekend lunches or barbecues, or cosy dinners on the couch.

Is pulled pork the same as shredded?

Pulled pork and shredded pork are essentially the same thing. Pulled pork is a result of slow-cooking for a long period of time to break down the protein, making it easy to pull apart. On the other hand, shredded pork can be achieved by cutting or tearing the meat into pieces and does not need to go through the slow-cooking process.

Can I make pulled pork in a slow cooker?

Yes, you can also make this pulled pork in a slow cooker. Simply use 1 can of tomatoes instead of 3, and cook on low for 8 hours.

What ingredients you’ll need

Brown sugar: Brown sugar adds sweetness to the dry rub and helps to enhance the barbecue sauce’s depth of flavour.

Smoked paprika: Also known as pimenton, smoked paprika imparts a subtle smoky flavour to the pulled pork, giving it a rich, barbeuce-like taste.

Cumin: Cumin adds an earthy, warm spice to the dry rub.

1.8kg boneless pork shoulder: The star of the dish. Slow-cooking the pork results in tender, juicy meat that’s perfect for pulling apart.

Extra virgin olive oil: Olive oil is used to gently fry the onions, sultanas and garlic before the braising liquid and pork is added to the pot.

Onion: Onion provides a savoury, slightly sweet flavour to the barbecue sauce.

Sultanas: Sultanas add a touch of natural sweetness and a mild tang that balances the richness of the pulled pork.

Garlic cloves: Garlic imparts a flavourful aroma to both the pork and the barbecue sauce.

Canned crushed tomatoes: Crushed tomatoes form the base of the barbecue sauce and braising liquid, adding a rich, tangy sweetness.

Chipotle chillies in adobo sauce: Chipotle chilies add a smoky heat with a gentle kick of spice.

Worcestershire sauce: Worcestershire sauce adds complexity and umami to the barbecue sauce.

Apple cider vinegar: Cider vinegar contributes acidity to the dish, balancing the sweetness and providing a tangy contrast to the richness of the pork.

Tasty cheese: Tasty cheese melts beautifully over the pulled pork.

Soft bread rolls: Soft bread rolls act as the perfect vessel to hold the pulled pork, sauce and all the toppings.

Coriander leaves: Fresh coriander leaves add freshness and a citrussy note to the dish.

Coleslaw (optional): If you like, add coleslaw to your burger for crunch, tang and a slight creaminess. We recommend this coleslaw recipe for pulled pork recipes.

What makes pulled pork fall apart?

Falling-apart pork is a result of the low-and-slow cooking process. This unique way of cooking breaks down the muscle fibres and connective tissue of the shoulder. A 1.8kg boneless piece is cooked in a braising liquid at 160°C/140°C fan-forced for roughly 4 hours 30 minutes until the meat is tender enough to gently pull away and can be easily shredded with two forks.

How to store leftover pulled pork

Place the pulled pork into an airtight container and keep in the fridge for 3-4 days. Similarly, the homemade barbecue sauce can be placed in a jar or other airtight container and stored in the fridge. Feel free to use up any leftover pork in other dishes such as ramen, toasties or nachos.

What goes well on a pulled pork burger?

Complete your pulled pork burger with a soft buttered roll, a slice of tasty cheese, coriander leaves, coleslaw and plenty of barbecue sauce. Other burger toppings can also include fried onions, jalapeno pickles and hot sauce. Pair it with a side of homemade fries, grilled corn and an ice cold beer.

If you love our pulled pork burgers with braised barbecue sauce recipe, try this

For more slow cooked, look to our curated selection of family favourite recipes:

2 tbs brown sugar
2 tbs smoked paprika (pimenton)
2 tbs cumin
1.8kg boneless pork shoulder, rind removed
2 tbs extra virgin olive oil
1 onion, finely chopped
2 tbs sultanas
3 garlic cloves, chopped
3 x 410g cans crushed tomatoes
2 chipotle chillies in adobo sauce
1/4 cup (60ml) Worcestershire sauce
1/4 cup (60ml) apple cider vinegar
8 slices tasty cheese
8 soft bread rolls
Coriander leaves and coleslaw (optional), to serve

Method

1.

Combine sugar, smoked paprika, cumin and 1 tbs salt flakes in a bowl, then rub over pork shoulder. Transfer pork to a large bowl, cover and chill overnight.
2.

The next day, preheat oven to 160°C/140°C fan-forced. Heat oil in a heavy-based cast-iron pan over medium heat. Add onion and sultanas and cook, stirring, for 3-4 minutes, until softened.
3.

Add garlic and cook for a further 30 seconds, or until fragrant. Add tomato, chipotle, Worcestershire sauce and vinegar. Bring to a simmer, then add the pork shoulder, making sure part of the shoulder sits above sauce.
4.

Place in the oven and roast for 4 hours 30 minutes, or until meat is tender enough to pull apart. Transfer pork to a tray, cover with foil, and rest for 30 minutes.
5.

Meanwhile, to make barbecue sauce, use a stick blender to blend braising liquid until smooth, then season
6.

Using forks, pull apart pork shoulder. Serve on rolls with barbecue sauce, coriander, cheese and coleslaw, if using.