Pit Boss Pulled Pork Burger
What's more indulge than delicious and juicy than this Pit Boss pulled pork burger? Make sure you have all your favorite burgers toppings
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!