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.
5-6poundpork shoulder or pork butt(bonein or boneless)
1cupKinder's Seasoning Blends & Rubs** any combination of seasonings or your favorite store-bought rub with brown sugar will work
12Burger Buns
Barbecue Sauceyour 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.