Teresa's Recipes
Pulled Pork Burger
Indulge in the mouthwatering flavors of this Pulled Pork Burger, featuring tender slow-cooked pork shoulder drenched in a tangy barbecue sauce and topped with crunchy coleslaw. This dish is a celebration of Southern comfort food, where the combination of sweet, smoky, and savory flavors creates a truly unforgettable meal. Perfect for family gatherings or weekend cookouts, these burgers are sure to impress your guests and leave them craving more!
Ingredients
- 4-5 pounds Pork shoulder
- to taste Salt
- to taste Black pepper
- 1 cup (homemade or store-bought) Barbecue sauce
- 1/4 cup Brown sugar
- 1/4 cup Apple cider vinegar
- 2 cups (store-bought or homemade) Coleslaw
- 4-6, toasted Hamburger buns
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Calories: 450
- Fat: 20g
- Carbs: 35g
- Protein: 35g
- Sodium: 800mg
- Sugar: 15g
Instructions
- Season the pork shoulder generously with salt and pepper on all sides.
- In a slow cooker, combine the barbecue sauce, brown sugar, and apple cider vinegar. Mix well.
- Place the seasoned pork shoulder into the slow cooker, ensuring it is fully coated with the sauce mixture.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
- Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess fat.
- Return the shredded pork to the slow cooker and stir it into the sauce, allowing it to soak up the flavors for another 10-15 minutes.
- While the pork absorbs the flavors, toast the hamburger buns until golden brown.
- Assemble the burgers by placing a generous scoop of pulled pork on the bottom half of each toasted bun.
- Top each burger with a hearty portion of coleslaw and place the top bun on to finish.
- Serve immediately with extra barbecue sauce on the side, if desired.
Tips
- For a spicier kick, add cayenne pepper or chopped jalapeños to the barbecue sauce.
- Feel free to make the coleslaw a day in advance to allow the flavors to meld together.
- For a smokier flavor, consider using smoked paprika in the seasoning or smoke the pork shoulder on a grill before slow cooking.