Pulled Pork Burger – the BEST recipe
Pulled Pork Burger
- 1.5 kg pork neck (without bone)
- 2 tbsp sweet paprika powder
- 1 tbsp raw cane sugar
- 2 tsp garlic granules
- 1.5 tsp onion granules
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp salt
- 1 pinch of freshly ground black pepper
- 150 ml apple juice
- 75 ml Ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp dark soy sauce
- 1 tbsp maple syrup
- 0.5 tsp garlic granules
- 0.25 TL Chili powder
- 6 burger buns
- 150 ml BBQ sauce or ketchup
- 6 lettuce leaves
- 3 Pickles
- 1 red onion
- For the pork, pat the pork neck dry with a paper towel. Mix all the spices for the rub together in a bowl and thoroughly rub the mixture all over the pork neck. Cover the meat and let it marinate in the refrigerator for at least 6 hours, or preferably overnight.
- For the seasoning sauce, combine apple juice, ketchup, apple cider vinegar, soy sauce, maple syrup, garlic granules, and chili powder in a bowl. This seasoning sauce is used to brush the meat during cooking and after it has been shredded.
- To prepare on the grill, set up an indirect heat of approximately 110–120 degrees Celsius (230–250 degrees Fahrenheit). Insert a meat thermometer into the center of the pork. Place the pork on the grill and cook slowly for 8–10 hours. During cooking, baste the meat occasionally with the seasoning sauce. Once an internal temperature of approximately 92–95 degrees Celsius (190–200 degrees Fahrenheit) is reached, remove the meat from the grill, wrap it in aluminum foil, and let it rest for about 30 minutes.
- For oven cooking, preheat the oven to 100°C (212°F) using conventional oven settings (fan-assisted cooking is not recommended). Insert a meat thermometer into the center of the meat. Place the meat on a wire rack and place a roasting pan filled with a little water underneath. Cook the pork neck for approximately 7–9 hours, basting several times with the seasoning sauce. When the internal temperature reaches 92–95°C (198–203°F), remove the meat from the oven, wrap it in aluminum foil, and let it rest for 30 minutes.
- For the pulled pork burgers, shred the tender pork into fine strands with your hands and, if necessary, a fork, and mix with a little seasoning sauce to taste. Halve the burger buns and toast them briefly in a pan or toaster. Spread the bottom halves of the buns with BBQ sauce or, alternatively, ketchup.
- Wash and pat dry the lettuce leaves. Slice the pickles. Peel and thinly slice the onion. Top each spread-out roll half with a lettuce leaf and generously distribute the shredded pork on top.
- Top the pulled pork with sliced pickles and red onion rings. Finish each burger with the top half of the bun and serve immediately. Coleslaw, American slaw, and fries are excellent sides for this pulled pork burger. Enjoy!
Incredibly delicious: My recipe for a wonderfully juicy pulled pork burger is guaranteed to please! It's so easy to make this burger yourself…
For the pulled pork burgers
You will need: kitchen paper, bowls, cling film or food storage container, meat thermometer, grill or rack with drip pan for the oven, pastry brush, aluminum foil, cutting board, kitchen knife.
To prepare on the grill, set up an indirect heat temperature of approximately 110–120 degrees Celsius. Insert a meat thermometer into the center of the pork. Place the pork on the grill and cook slowly for 8–10 hours. During cooking, baste the meat occasionally with the seasoning sauce. Once an internal temperature of approximately 92–95 degrees Celsius is reached, remove the meat from the grill, wrap it in aluminum foil, and let it rest for about 30 minutes.
I always mix the pulled pork with a little seasoning sauce before assembling the burger. This keeps the meat especially juicy and flavorful.
