Pulled Pork Burgers
Tender, fall-apart pulled pork made effortlessly in your slow cooker with aromatic spices and tangy BBQ sauce. This hands-off method delivers restaurant-quality results perfect for busy weeknights or weekend gatherings with minimal effort required.
Ingredients
For the Pork:
- 4 lbs pork shoulder Boston butt
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 cup apple cider vinegar
- 1/4 cup water
For the BBQ Sauce:
- 1 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp liquid smoke
- 1/2 tsp garlic powder
For Serving:
- 8 brioche hamburger buns
- 2 cups coleslaw mix
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp celery seed
- Pickle slices
Instructions
- Mix all dry rub ingredients in a small bowl until well combined.
- Trim excess fat from pork shoulder, leaving about 1/4 inch fat cap. Rub spice mixture all over pork shoulder, coating evenly on all sides.
- Place seasoned pork in slow cooker and add apple cider vinegar and water.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until fork-tender.
- Meanwhile, combine all BBQ sauce ingredients in a saucepan and simmer 10 minutes.
- Mix coleslaw ingredients together and refrigerate until serving time.
- Remove cooked pork from slow cooker and shred with two forks, discarding fat.
- Return shredded pork to slow cooker with 1 cup BBQ sauce, mix well.
- Serve on toasted brioche buns with coleslaw and pickles.