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    Home » Main Dishes

    Updated: May 16, 2024 · Published: Nov 10, 2023 · by Angela · This post may contain affiliate links · Leave a Comment

    Pulled Pork Burger

    Jump to Recipe

    Sink your teeth into this saucy & juicy Pulled Pork Burger and fall in love. The classic bun piled with tender smoked pork and barbecue sauce is one heck of an amazing hearty sandwich and all you need is 4 ingredients.

    Burger Bun piled with pulled pork and barbecue sauce.

    If his pork sandwich doesn't scream summer or fall football game day, I don't know what does. But trust me, this pulled pork burger is worthy of your dinner plate any time of year. Plus it is so easy to make!

    Jump to:
    • Ingredients for Pulled Pork Burger
    • Pulled Pork Burger vs Sandwich
    • How to Make Pulled Pork Burgers
    • Pulled Pork Sandwich Toppings
    • CrockPot & Instant Pot Cooking Options
    • Substitutions & Variations
    • Equipment Needed
    • Storing & Reheating
    • Top Tips
    • FAQ
    • More Pork Recipes
    • What to Serve with Pulled Pork Burgers
    • Pulled Pork Burger
    • Raw Pork Food Safety

    Ingredients for Pulled Pork Burger

    You only need 4 ingredients for this recipe. It starts with a pork roast and your favorite seasonings. Then grab your favorite soft burger buns and barbecue sauce from the store and you are ready to start cooking.

    Smoked Pulled Pork Shoulder (pork butt) Ingredients including Butcher Box Bone in Pork Butt and 3 Kinder's seasoning blends.

    Here are the ingredients needed to make pulled pork burgers

    • Pork Butt - a bone-in or boneless 5-pound pork butt or pork shoulder makes for the most tender and juicy meat.
    • Seasoning Blends or Rub - I use a combination of 3 Kinder's seasoning and rubs: Butcher's All Purpose, Buttery Steakhouse, & Brown Sugar Rub.
    • Buns - any classic hamburger bun or round roll is perfect for pilling on the shredded pork.
    • Barbecue Sauce - use your favorite brand of ready-made store-bought BBQ sauce. Any flavors work including sweet, spicy, honey, Carolina, Kansas City, southern, mustard, smoky, or vinegar-based.

    See the recipe card for quantities.

    Pulled Pork Burger vs Sandwich

    Wondering if there is a difference between a pulled pork sandwich and a burger? Simply put, there is nothing that makes one better or different from the other. A pulled pork burger is simply another term for a pulled pork sandwich.

    The reason why I call this recipe a pulled pork burger is because it is served on a traditional round burger bun. Other sandwiches may come on a hoagie roll, sliced white bread, sweet slider rolls, or sourdough.

    How to Make Pulled Pork Burgers

    It takes time to smoke pork so it can shred for sandwiches. It is however, a lengthy process it is not difficult. Pulled pork is one of the easiest things to smoke.

    Here are the easy steps for making pulled pork on a bun.

    1. Prep the Smoker & Pork Butt
    2. Smoke the Pork Butt
    3. Pull & Sauce the Pork
    4. Assemble the Pulled Pork Burgers

    1 - Prep the Smoker & Pork Butt

    The meat should be at room temperature before placing it in the smoker. I use charcoal and add wood later to the base of my Weber smoker. Now is the time to season it and get it out of the refrigerator while you prep the smoker.

    Smoked Beef Short Ribs getting the smoker ready

    Prepare your coal/wood, electric, or pellet smoker. It typically takes about an hour to bring it up to the ideal temperature. The smoker needs to hold steady between 225-250° for smoking pulled pork.

    Hand pressing the seasonings all over the flesh of the pork butt before smoking.

    Liberally, sprinkle on the seasonings. You want a thick layer of the spice rub combinations. Press with your hands to get all that flavor to stick.

    For a homemade blend of spices, try my dry rub for pork chops recipe, it is fantastic on any cut of pork.

    2 - Smoke the Pork Butt

    Once the smoker is at the right temperature (225°F-250°F) it is time to put the meat on the grate.

    Seasoned pork butt on a smoker grate ready to cook low and slow for hour.

    Over the next 4 hours let the pork cook in the smoker. Periodically check to make sure your smoker is maintaining the optimal temperature.

    Once the pork reaches 160°F, it is about ⅔ done cooking. It is now time to wrap it up for the final step.

    Smoked Pulled Pork Shoulder (pork butt) Smoked pulled pork roast in a foil pan covered in foil ready to continue second half of smoking.

    Place the pork butt in a disposable foil pan. Add the roast and seal with foil. This helps seal in the juices plus makes sure the meat doesn't stall (slows cooking). Place it back in your smoker for the final hours of smoking.

    Let it cook for another 1.5 hours or until the internal temperature reaches 200°F. Do not remove the foil or move the meat from the pan. Let it rest covered in the foil pan for 30 minutes.

    Throughout the entire pulled pork smoking process, the temperature should be between 225-250° (add coals/wood or open/close the vents to maintain the temperature).

    The steps are simplified here for anyone that's already familiar with smoking meat. If you are a beginner, don't be intimidated, it is quite easy. For a detailed post and recipe including how to set up your smoker, temperature control, and making a rub, etc - check out my recipe for Smoked Pulled Pork Shoulder/Pork Butt.

    3 - Pull & Sauce the Pork

    Once the pork has rested, remove the foil from the pan. Using tongs or meat claws, shred the pork into tiny bite-sized pieces.

    The pork will have a crust on the outside and be moist and flaky on the inside. Add your favorite BBQ sauce and toss to coat.

    Tongs holding a cooked piece with juicy inside and seasoned dark crust outside of the pork roast.

    Hint: The juices (rendered fat) in the pan is added flavor and I keep it. I add the shredded meat back into the pan and toss to coat.

    4 - Assemble the Pulled Pork Burgers

    Smoked Pulled Pork Shoulder (pork butt) Hand adding the top bun to a pulled pork with bbq sauce sandwich.

    Pile the pulled pork onto the burger bun. Toast them if desired - softer hamburger or brioche buns do much better if they are toasted first.

    Pour or drizzle on additional barbecue sauce. Enjoy immediatley.

    Pulled Pork Sandwich Toppings

    Want to jazz things up with something more than coleslaw? Try one or several of these best topping ideas for adding to your pulled pork sandwich:

    • Raw Onion or Fried Onion Strings
    • Pickles
    • Jalapeno Peppers
    • Shredded Cheese - Jack & Pepper Jack are favorites
    • Slice of Pineapple
    • Slices of Ham (think Cubano!)
    • Avocado or Guacamole

    CrockPot & Instant Pot Cooking Options

    Pork shoulders or butts can be made in any slow cooker or pressure cooker. For either alternate cooking method, you will also need 1.5 cups of liquid (beer, broth, etc) and I recommend cutting the pork into large chunks and searing them.

    Place the pork pieces & liquid into the slow cooker & cook on low for 6-8 hours. For the Instant Pot, set it to High pressure for 40 minutes & let it naturally release (to retain moisture).

    Like my yummy recipe for Slow Cooker BBQ Pulled Chicken, making the pork in a CrockPot or Instant Pot is easy & delicious.

    Substitutions & Variations

    Try a recipe option with these variations and ingredient swaps. Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes.

    Substitutions

    • Pork Butt - a pork shoulder is also great for cooking & shredding into burgers. You can also use precooked pulled pork from Costco, Trader Joe's, or any grocery store for a time-saver.
    • Buns - use gluten-free buns instead of white bread buns to make this gluten-free.

    Variations

    • Spicy - use a spicy pork rub or spicy BBQ sauce. au
    • Southern - use a vinegar or mustard-based BBQ sauce.
    • Coleslaw - pile on some cool & creamy coleslaw on the pulled pork before adding the top bun.
    • Kid-friendly - add crushed potato chips to the burger.
    A round bun filled with shreds of pulled pork drizzled with bbq sauce.

    Equipment Needed

    The right ingredients, supplies, & equipment help recipes taste amazing & turn out well.  Here are recommendations for products that are needed for making this recipe.  Shop this recipe & buy these top-rated items today. 

    Weber 14.5 -inch Smokey Mountain Cooker, Charcoal Smoker,Black
    $239.99
    Weber 14.5 -inch Smokey Mountain Cooker, Charcoal Smoker,Black
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    05/12/2025 08:25 pm GMT
    Mountain Grillers Meat Claws Meat Shredder for BBQ - Perfectly Shredded Meat, These are The Meat Claws You Need - Best Pulled Pork Shredder Claw x 2 for Barbecue, Smoker, Grill (RED) bear claws
    $8.99
    Mountain Grillers Meat Claws Meat Shredder for BBQ - Perfectly Shredded Meat, These are The Meat Claws You Need - Best Pulled Pork Shredder Claw x 2 for Barbecue, Smoker, Grill (RED) bear claws
    Buy Now
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    05/13/2025 08:36 am GMT
    Kinder's Organic Buttery Steakhouse Rub, Premium Quality Seasoning, MSG Free and USDA Certified Organic, 3oz 2 Pack
    $11.00
    Kinder's Organic Buttery Steakhouse Rub, Premium Quality Seasoning, MSG Free and USDA Certified Organic, 3oz 2 Pack
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/13/2025 02:16 pm GMT
    Aluminum Deep Foil Pans Full Size, Large Disposable Roasting & Baking Pan, 21"x13" (20 Pack) Extra Heavy Duty Chafing Trays for Hotels, Restaurants, Caterers, Steam Table, Buffets & ...
    $47.99
    Aluminum Deep Foil Pans Full Size, Large Disposable Roasting & Baking Pan, 21"x13" (20 Pack) Extra Heavy Duty Chafing Trays for Hotels, Restaurants, Caterers, Steam Table, Buffets & ...
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/13/2025 12:31 pm GMT

    The Short Order Cook is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. Clicking on links and making purchases may earn me a commission, supporting the blog's operational expenses. Thank you for your support!

    Storing & Reheating

    Leftoverslasts for up to 3 days in the refrigerator. You can also freeze cooked pulled pork for up to 60 days in the freezer.

    To reheat, warm pulled pork in a pan on the stove, in the oven, or in the air fryer for crispy texture.

    Top Tips

    All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.

    • Bring the meat to room temperature while waiting for the smoker to reach cooking temperature.
    • Near the end, cook the pork butt for the final bit in a foil-wrapped pan to retain juices & accelerate the smoking (no stalling the meat)
    • Let the meat rest before pulling it into shreds.
    • Use hearty rolls that can hold up to all the meat - lighter/softer rolls can use some toasting first to help them stay together.
    Pulled pork burger on a bun plated ready to eat with drips of bbq sauce falling down the meat onto the plate.

    FAQ

    How many people will a 5-pound pork shoulder feed?

    It is easy to calculate how much pulled pork per person is best for serving. Typically ¼# of meat is used for each pork sandwich or burger.

    For this recipe, the 5 pounds of raw meat (bone not included) will cook down to about 3.5-4 pounds. That will feed 12-15 people. It is great for big families, Super Bowl parties, or small events.

    Is there a beef patty in a pulled pork burger?

    While some restaurants, fast food chains, & recipes make a hamburger with pulled pork added to it, this is not that type of recipe. This is a pulled pork sandwich served on a traditional burger bun. But if you do want to add a patty to it, I recommend a Wagyu Burger for a gourmet version that is outstanding.

    What is the best bun to serve pulled pork on?

    For this meaty sandwich, you will want a bun that will hold together and not fall apart. A soft, light, and fluffy roll (such as potato bread) may not be ideal. I recommend a substantial bread that is a bit more dense or has a crustier texture.

    Try some fun & unique buns such as the following: ciabatta, pretzel, sesame seeds, sourdough, or whole wheat.

    Smoked Pulled Pork Shoulder (pork butt) Featured Pulled Pork with BBQ sauce on a bun plated with chips

    More Pork Recipes

    Looking for other recipes like this? Try these:

    • Air Fryer Pork Chops (no breading)
    • Carnitas Burrito
    • Smoked Pork Baby Back Ribs at 250°

    What to Serve with Pulled Pork Burgers

    These are my favorite dishes to serve with pulled pork on a bun:

    • Beer-Battered Onion Rings
    • Air Fryer Crinkle Cut Fries
    • Simple Spinach Salad
    Burger Bun piled with pulled pork and barbecue sauce.

    Pulled Pork Burger

    Angela
    For the best juicy & sauced Pulled Pork Burger, try this recipe. The shredded meat piled high on a bun is a hearty sandwich everyone will love. The seasoned & slow smoked pork butter or pork shoulder makes for the best moist & flavorful meat. Add your favorite smoky, sweet, or spicy BBQ sauce or a pile of creamy coleslaw. Enjoy for lunch, dinner, summer cookouts, Super Bowl game day, camping, parties, or tailgating.
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 30 minutes mins
    Cook Time 6 hours hrs
    Total Time 6 hours hrs 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 12

    Equipment

    • meat smoker (or slow cooker / pressure cooker)

    Ingredients
      

    • 5-6 pound pork shoulder or pork butt (bonein or boneless)
    • 1 cup Kinder's Seasoning Blends & Rubs ** any combination of seasonings or your favorite store-bought rub with brown sugar will work
    • 12 Burger Buns
    • Barbecue Sauce your favorite store-bought bottled or homemade recipe
    Prevent your screen from going dark

    Instructions
     

    • Prep the smoker with charcoal/wood to smoke the meat. The ideal temperature for pulled pork is to cook between 225°F- 250°F.
      While the coals are coming to temperature, bring the pork shoulder/pork butt to room temperature.
    • Add the seasoning blend or dry rub to all surface areas of the pork. You want a lot of it on there so be generous. Use your hands to pat it on so it will stick.
    • Once the smoker is at the right temperature (225°F-250°F) place the meat on the smoker grate. Place the lid on top and let the pork cook for about 4 hours.
      ** check the smoker temperature regularly to make sure it is maintaining the right amount of heat. Adjust to bring it up or down as needed.
    • Once the pork reaches 160°F, it is about ⅔ done cooking. It is now time for the final cooking step.
      Place the pork butt in a disposable foil pan and cover with foil. This helps seal in the juices plus makes sure the meat doesn't stall (slows cooking). Place it back in your smoker for the final hours of smoking.
      Let it cook for another 1.5 hours or until the internal temperature reaches 200°F.
    • Do not remove the foil or move the meat from the pan. Let it rest covered in the foil pan for 30 minutes.
    • Using tongs or meat claws, shred the pork right in the pan with the juices. If there is a lot of rendered fat you can remove some - just remember that is a lot of flavor and keep the meat moist. Add your favorite BBQ sauce and toss to coast.
    • Prepare or toast the burger buns. Pile about ⅓ pound or ½ cup of pulled pork on the bottom bun. Add more BBQ if desired and cover with the top half of the bun.
      Enjoy immediately. Serve with chips, fries, salad, or fruit.

    Notes

    Nutritional information will vary for this recipe - it depends on the amount of meat on each sandwich, the type and size of the bun, and the brand of BBQ sauce. 
    Keyword 4-ingredient, bbq, comfort food, cookout, easy, fall, meat, pork, smoked, summer
    Tried this recipe?Let us know how it was!

    Raw Pork Food Safety

    Here are my top tips for safe handling and cooking of raw pork:

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods

    See more guidelines at USDA.gov.

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    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat, drink, & explore all things food. As a former personal chef & caterer, I specialize in family recipes that taste great & are easy to make. I rely on my trusty stool every day to create & test recipes I know you will love.

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