Pit Boss Pulled Pork Burger

What’s more indulgent than delicious and juicy pulled pork? Making it into a burger, of course! Nothing is as good as a pulled pork burger topped with your favorite BBQ sauce, pickles, and zesty slaw. 

This a simple but EPIC dish that will impress adults and kids alike! 

Why You’ll Love This Pulled Pork Burger Recipe

This recipe can be made in batches to feed a crowd by making pulled pork the day before. Pulled pork can be made into sliders, tacos, nachos, or sandwiches; the possibilities are endless!

It’s customizable to include the flavors you love. Don’t want standard barbecue sauce? Use Buffalo. Don’t want to use a store-bought burger rub? Make your own.

What You Need for Pulled Pork Burger

  • Whole Pork Shoulder
  • Yellow mustard
  • BBQ Rub/Burger Seasoning
  • BBQ sauce
  • Bread rolls
  • Coleslaw
  • Pickles
  • Pickled red onions
  • Kosher Salt
  • Black Pepper

How To Make Our Smoked Pulled Pork Burger

Step 1: Prepare The Pork Shoulder for Smoking

– Get the shoulder/pork butt ready by removing any packaging and excess moisture from the pork with a paper towel.

Score the fat cap of the pork with a sharp knife. Slather over the yellow mustard to use as a binder. Cover the pork liberally with the BBQ/Burger Rub, salt, and black pepper.

Tip: Remember, you can get creative with a rub you enjoy! Research a popular flavor profile you enjoy to create a custom seasoning!

Step 2: Smoke The Pork Shoulder On Your Pit Boss

Load the pellets and set the Pit Boss to a grill temperature of 225°F. Wait until temp. Place the pork directly on the grates of the Pit Boss with the fat cap down.

Insert the meat thermometer into the thickest part of the meat.

Begin basting the pork butt with the BBQ sauce & spritzing with the vinegar every 60-90 minutes.

Smoke for 8-10 hours until the internal temperature reaches 165°F.

Note: Did you know that facing the fat towards the heat source will help it render quicker?

Step 3: Resting The Pork Shoulder & Shredding Into Pulled Pork

Remove the smoked pork shoulder from the Pit Boss without removing the probe. Tightly wrap the pork in foil or some butcher’s paper and let the pork rest. The pork will be ready to pull when the internal temperature reaches 195°F – 203°F. 

Note: The thermometer should slide out like the meat is softened butter!

Shred the meat into pulled pork.

Step 4: Create The Pulled Pork Burger

Build the burger! Get a bun, some coleslaw, pickles, and red onion!

Note: Like the seasoning for the pulled pork, get creative and use your favorite sauce recipe or favorite burger toppings.

What Temperature To Smoke The Pork Shoulder

The cooking temperature of 225°F will slowly render down the fat and allow the connective tissue to breakdown, allowing you to easily shred the pork.

How Long To Smoke The Pork Shoulder

The cooking time for a whole pork shoulder will be roughly 8-10 hours. This ensures the desired texture and smoky flavor for the recipe.

Do I Need To Monitor The Internal Temperature?

Yes! Monitoring the internal temperature is a crucial part of cooking! It will help you with timing, especially when cooking other dishes. Monitoring the internal temperature is also crucial for food safety. You can’t serve underdone meat!

How To Accurately Monitor The Internal Temp

A calibrated digital probe meat thermometer monitors the internal temperature. The range at Pit Boss Pellet Grills has a built-in thermometer, so there is no excuse!

My Favorite Wood For Smoking Pork

In my opinion, medium or strong wood-like hickory pellets are better for pulled pork. The length of cooking gives plenty of time for the flavors to infuse.

Don’t just take my word for it, though! Cherry pellets are great for a fruity flavor as well!

How To Store Leftovers

Store the leftovers refrigerated in an airtight container and eat within 3 days, or freeze for up to 1 month.

Note: Just save the pulled port and only use enough toppings for the burger for that meal… Sandwich buns will go stale and your favorite toppings deserve to go back into the original packaging!

What To Serve With Pulled Pork Burgers

Cornbread, who doesn’t love carb with carbs.

Make nachos by adding a layer tortilla chips and pepper flakes to any extra pulled pork.

Make it heathier by serving some smoked broccoli

Want to make it apart of a main or maybe you want to serve alongside some sides, here are some more serving ideas for your pulled pork

Want More Pulled Pork Recipes?

Pulled Pork Cakes

Pulled Pork Flatbread

Pulled Pork Queso

Trager Pulled Pork

Pulled Pork Tacos

Smoked Cuban Sandwich with Pulled Pork

Pulled Pork Nachos

Pulled Pork Grilled Cheese

Pit Boss Pulled Pork Burger

Charlie
What's more indulge than delicious and juicy than this Pit Boss pulled pork burger? Make sure you have all your favorite burgers toppings
Prep Time 10 minutes
Cook Time 10 hours
Resting Time 1 hour
Total Time 11 hours 10 minutes
Course lunch, Main Course
Cuisine American
Servings 6 serves
Calories 536 kcal

Equipment

  • Pit Boss Pellet Smoker
  • Maple Wood Chips/Pellets
  • Mixing bowl
  • Meat Thermometer/Temperature Probe
  • Aluminum foil
  • Paper towel
  • Sharp knife

Ingredients
  

  • 6-8 lbs pork shoulder
  • 3 tbsp yellow mustard
  • 1/4 cup BBQ rub
  • 1 cup BBQ sauce
  • For the burgers:
  • Bread rolls
  • BBQ sauce
  • Coleslaw
  • Pickles
  • Pickled red onions

Instructions
 

  • Get the shoulder/pork butt ready by removing any packaging and excess moisture from the pork with a paper towel.
  • Score the fat cap of the pork with a sharp knife.
  • Slather over the yellow mustard to use as a binder.
  • Cover the pork liberally with the BBQ/Burger Rub, salt, and black pepper.
  • Load the pellets, prime, and set the Pit Boss to a grill temperature of 225°F. Wait until temp.
  • Place the pork directly on the grates of the Pit Boss with the fat cap down.
  • Insert the meat thermometer into the thickest part of the meat.
  • Begin basting the pork butt with the BBQ sauce & spritzing with the vinegar every 60-90 minutes.
  • Smoke for 8-10 hours until the internal temperature reaches 165°F.
  • Remove the smoked pork shoulder from the Pit Boss without removing the probe.
  • Tightly wrap the pork in foil or some butcher’s paper and let the pork rest.
  • The pork will be ready when the internal temperature reaches 205°F.
  • Shred the meat into pulled pork.
  • Build the burger! Get a bun, some coleslaw, pickles, and red onion!
Keyword smoked pulled pork, smoked pulled pork burger

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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