Quick Recipe Version (TL;DR)
Quick Ingredients
- Pork: 3 1/2 pounds boneless pork shoulder, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon cumin, 1 teaspoon black pepper, 1 tablespoon oil, 1 sliced yellow onion, 4 garlic cloves, 3/4 cup chicken stock, 1/2 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 1/2 cups tangy barbecue sauce
- Pickled onions: 1 large red onion, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, 1 1/2 teaspoons kosher salt
- Coleslaw: 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrots, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Assembly: 8 burger buns, 2 tablespoons melted butter, 8 slices smoked cheddar cheese
Do This
- 1. Rub the pork with the brown sugar, spices, salt, and pepper.
- 2. Sear the pork in oil for 3 minutes per side, then place it in a slow cooker with onion, garlic, stock, vinegar, and Worcestershire sauce.
- 3. Cook on LOW for 8 hours, until the pork reaches 195 to 205°F and shreds easily.
- 4. While the pork cooks, make the pickled onions and coleslaw; chill until ready to serve.
- 5. Shred the pork and toss with 1 cup barbecue sauce plus enough cooking juices to keep it juicy.
- 6. Butter and broil the buns at 500°F, pile on pork, top with smoked cheddar, and broil until melted.
- 7. Stack each burger with extra barbecue sauce, coleslaw, pickled onions, and the top bun. Serve messy and warm.
Why You’ll Love This Recipe
- Big barbecue flavor at home: Slow-cooked pork shoulder turns tender, juicy, and deeply savory without needing a smoker.
- Perfect contrast in every bite: Rich pulled pork, tangy sauce, crisp coleslaw, sharp pickled onions, and smoky melted cheddar balance each other beautifully.
- Great for feeding a crowd: The pork can be made ahead, kept warm, and piled onto buns when everyone is ready to eat.
- Messy in the best way: These burgers are saucy, stacked high, and exactly the kind of meal people remember.
Grocery List
- Produce: 1 yellow onion, 4 garlic cloves, 1 large red onion, green cabbage, red cabbage, carrots
- Meat: 3 1/2 pounds boneless pork shoulder, also called pork butt
- Dairy: 8 slices smoked cheddar cheese, unsalted butter
- Bakery: 8 brioche, potato, or sturdy burger buns
- Pantry: Light brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, ground cumin, black pepper, neutral oil, chicken stock, apple cider vinegar, Worcestershire sauce, tangy barbecue sauce, granulated sugar, mayonnaise, Dijon mustard, honey
Full Ingredients
For the Slow-Cooked Pulled Pork
- 3 1/2 pounds boneless pork shoulder, also called pork butt, trimmed of thick excess fat and cut into 3 large pieces
- 2 tablespoons packed light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper, optional for heat
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, smashed
- 3/4 cup low-sodium chicken stock
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups tangy barbecue sauce, divided
For the Quick Pickled Onions
- 1 large red onion, thinly sliced into half-moons
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
For the Creamy Coleslaw
- 4 cups finely shredded green cabbage, about 10 ounces
- 1 cup finely shredded red cabbage, about 3 ounces
- 1 cup shredded carrots, about 3 ounces
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Burgers
- 8 sturdy burger buns, such as brioche or potato buns
- 2 tablespoons unsalted butter, melted
- 8 slices smoked cheddar cheese, about 6 ounces total
- 1/2 cup tangy barbecue sauce, from the divided amount above, for drizzling and serving
- Drained pickled onions, from above
- Creamy coleslaw, from above
Step-by-Step Instructions
Step 1: Season the pork
Pat the pork shoulder dry with paper towels so the rub sticks well. In a small bowl, stir together the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and cayenne pepper if using. Rub the spice mixture all over the pork pieces, pressing it into every side. If you have extra time, let the seasoned pork rest in the refrigerator for up to 12 hours; if not, you can cook it right away.
Step 2: Sear the pork and load the slow cooker
Heat the neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Sear the pork for 3 minutes per side, turning until the outside is browned and fragrant. This step adds deeper flavor, so try not to skip it. Place the sliced yellow onion and smashed garlic in the bottom of a 6-quart slow cooker, then set the seared pork on top. Pour in the chicken stock, apple cider vinegar, and Worcestershire sauce.
Step 3: Slow-cook until tender
Cover and cook on LOW for 8 hours, or until the pork is very tender and registers 195 to 205°F in the thickest part. At this temperature, the connective tissue has broken down enough for easy shredding. Avoid opening the lid often, because each peek releases heat and can add cooking time. When done, transfer the pork to a rimmed baking sheet or large bowl and let it rest for 10 minutes.
Step 4: Make the quick pickled onions
While the pork cooks, place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Warm over medium heat for 3 to 4 minutes, stirring until the sugar and salt dissolve and the mixture is steaming but not boiling. Pour the hot brine over the onions, press the onions down to submerge, and let stand for at least 30 minutes. Drain before adding to the burgers.
Step 5: Mix the creamy coleslaw
In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper until smooth. Add the green cabbage, red cabbage, and carrots. Toss until everything is lightly coated. Cover and refrigerate for at least 20 minutes so the cabbage softens slightly while staying crisp. If the slaw releases extra liquid before serving, give it a quick toss and use tongs to lift it out, leaving excess dressing behind.
Step 6: Shred and sauce the pork
Use two forks, meat claws, or clean hands to shred the rested pork into bite-size strands. Skim excess fat from the slow cooker juices, then return the shredded pork to the slow cooker with the onions and garlic. Stir in 1 cup barbecue sauce and 1/2 cup of the cooking juices. If you like it saucier, add another 1/4 cup cooking juices. Keep the pork on the WARM setting until you are ready to build the burgers.
Step 7: Toast the buns and melt the smoked cheddar
Position an oven rack about 6 inches from the broiler and preheat the broiler to 500°F, or the high broil setting. Brush the cut sides of the buns with melted butter and place them cut-side up on a baking sheet. Broil for 60 to 90 seconds, just until golden at the edges. Remove the top buns from the baking sheet. Pile about 1/2 cup sauced pulled pork onto each bottom bun, top each with 1 slice smoked cheddar, and broil for 1 to 2 minutes, until the cheese is melted and bubbling. Watch closely so the buns do not burn.
Step 8: Stack and serve
Drizzle each cheesy pulled pork pile with about 1 tablespoon barbecue sauce. Add a generous spoonful of coleslaw, then top with drained pickled onions. Cap with the toasted top buns and serve immediately while the pork is hot, the cheese is melty, and the slaw is cool and crunchy. These burgers are intentionally messy, so set out napkins and enjoy them right away.
Pro Tips
- Cook to tenderness, not just time: Pork shoulder shreds best at 195 to 205°F. If it resists shredding after 8 hours, cook it for another 30 minutes and check again.
- Use sturdy buns: Brioche and potato buns work well, but avoid very soft sandwich rolls because the juicy pork and slaw can make them collapse.
- Drain the toppings: Drain pickled onions and lift slaw with tongs to keep the burger flavorful but not soggy.
- Balance sweet barbecue sauce: If your sauce is very sweet, stir 1 tablespoon apple cider vinegar into the pork after shredding for a brighter, tangier finish.
- Keep assembly fast: Have the slaw, onions, sauce, and buns ready before melting the cheese so the burgers hit the table hot.
Variations
- Spicy BBQ pulled pork burgers: Add 1 minced jalapeño to the slow cooker and use pepper jack instead of smoked cheddar.
- Carolina-style version: Use a mustard-based barbecue sauce and add 1 tablespoon yellow mustard to the coleslaw dressing.
- Oven-braised version: Place the seared pork, onion, garlic, stock, vinegar, and Worcestershire sauce in a covered Dutch oven and bake at 300°F for 3 1/2 to 4 hours, until the pork reaches 195 to 205°F and shreds easily.
Storage & Make-Ahead
Store leftover pulled pork in an airtight container with some of its cooking juices for up to 4 days in the refrigerator or up to 3 months in the freezer. Reheat gently in a covered saucepan over medium-low heat for 8 to 10 minutes, adding a splash of chicken stock or barbecue sauce as needed, until the pork reaches 165°F. Pickled onions can be made up to 2 weeks ahead and refrigerated in their brine. Coleslaw is best within 24 hours; for the crispest make-ahead option, store the shredded vegetables and dressing separately, then toss up to 2 hours before serving. Assemble burgers only right before eating so the buns stay toasted and the cheese stays melted.
Nutrition (per serving)
Calories: 765 kcal | Carbs: 55g | Protein: 43g | Fat: 41g | Saturated Fat: 16g | Fiber: 4g | Sugar: 23g | Sodium: 1560mg | Cholesterol: 139mg
