Pulled pork burger The BBQ classic and an absolute highlight at any barbecue party.
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4 kg



For the pulled pork:

  • 2.2lbs pork shoulder or neck
  • 1/8 cups BBQ spice mix
  • 2 tbsp medium-hot mustard
  • 1/4 cup BBQ sauce


  • 8 burger buns
  • Coleslaw


  1. First brush the meat with the medium-hot mustard and then rub in with the BBQ spice mixture.
  2. The meat must now rest at room temperature for approx. 30 minutes.
  3. Meanwhile, adjust the barbecue to approx. 230°F.
  4. The meat is now indirectly grilled on the cooking grate for approx. 10–16 hours with the lid closed. It should be turned regularly.
  5. When the core temperature reaches 190°F, remove the cooked meat from the barbecue.
  6. The meat can then be shredded with the help of the meat claws and made into pulled pork.
  7. Mix the pulled pork with the BBQ sauce evenly.
  8. Slice the burger buns horizontally and brown on the barbecue grill.
  9. Finally, fill the burger buns with the pulled pork and coleslaw.