Smoked Pulled Pork Smash Burger
Coleslaw

Experience the ultimate BBQ crossover: tender smoked pulled pork smashed on the griddle for a bacon-like crust, topped with creamy slaw.

Ingredients

• 1 whole pork shoulder or butt
• 1/2 cup Bourbon & Oak dry rub
• 2 tbsp cooking oil
• 4 slices cheddar cheese
• 2 cups shredded purple and green cabbage
• 1/2 cup mayonnaise
• 1 tsp sugar
• 1 tsp grainy mustard
• 4 brioche buns
• to taste sliced jalapeños

Instructions

1. 1Score the pork shoulder

   

   Start with a high-quality piece of raw pork shoulder or butt. Place it on a stable cutting board and use a sharp knife to carefully score the fat cap in a crosshatch pattern. This step is crucial as it helps the fat render out during the smoking process and allows your bold Bourbon & Oak seasoning to penetrate deeper into the meat.

   Tip: Dont cut too deep when scoring; you only want to cut through the fat layer, not deeply into the meat itself.
2. 2Season the pork shoulder

   

   Generously coat the raw pork shoulder with a bold Bourbon & Oak dry rub or your favorite sweet and smoky seasoning blend. Ensure all sides are evenly covered to build a flavorful crust during the smoking process.

   Tip: Pat the meat dry before applying the rub to help the seasoning adhere better and form a solid bark.
3. 3Smoke the pork

   

   Place the seasoned pork shoulder onto a preheated smoker or grill set up for indirect cooking. Add applewood chunks to the coals and slowly smoke the meat until it is deeply flavored and tender.

   Tip: Using applewood provides a mild, sweet smoke that pairs perfectly with the rich pork and bold seasoning without overpowering it.
4. 4Prepare the cabbage

   

   Chop fresh green and purple cabbage into thin, even shreds on a cutting board. The combination of two cabbages adds great color and a crisp texture that will perfectly balance the richness of the fatty pork.

   Tip: For the best texture, ensure your cabbage is very cold before shredding and mixing.
5. 5Add the coleslaw dressing

   

   Transfer the shredded cabbage to a large mixing bowl. Add a generous dollop of mayonnaise, a pinch of sugar, and a signature seasoning blend or grainy mustard to create a rich and creamy base for the slaw.

   Tip: If you prefer a tangier slaw, add a splash of apple cider vinegar to cut through the mayonnaise.
6. 6Mix the coleslaw

   

   Using your hands or a large pair of tongs, thoroughly toss the cabbage with the dressing until every piece is evenly coated. This crisp, refreshing coleslaw is key to balancing the heavy, fatty pork in the final dish.

   Tip: Let the coleslaw rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
7. 7Remove the smoked pork

   

   After slowly smoking the pork shoulder over applewood, carefully remove it from the grill. The exterior should have developed a dark, rich, and intensely flavorful bark from the sweet and smoky seasoning. Transfer the hot meat to a clean cutting board.

   Tip: Always let large cuts of smoked meat rest before shredding to allow the internal juices to redistribute.
8. 8Shred the meat

   

   While the smoked pork is still warm, use meat claws or your hands to shred it completely. The slow cooking process should leave the meat incredibly tender, allowing it to pull apart easily. Mix the shredded pieces so the flavorful outside bark is evenly distributed throughout the juicy interior meat.

   Tip: Shredding while the meat is still warm makes the process much easier and yields a better texture.
9. 9Smash on the griddle

   

   Heat a griddle over high heat. Take a tightly packed handful of the warm shredded pork and place it onto the hot surface. Immediately press it down firmly with a heavy grill press or sturdy spatula, just like making a smash burger. Sizzle the meat until it crisps up and develops a bacon-like texture on the bottom.

   Tip: Let the patty sizzle undisturbed for a few minutes to ensure it develops a solid, crispy crust before attempting to flip.
10. 10Melt the cheese

    

    Once the pulled pork patty has achieved a crispy, caramelized crust on the bottom, flip it over. Immediately place a slice of your favorite melting cheese directly on top of the hot seared meat. Allow the residual heat from the griddle to perfectly melt the cheese over the edges of the patty.

    Tip: If the cheese isnt melting quickly enough, you can cover the patty with a basting dome for a few seconds to trap the steam.
11. 11Assemble the burger

    

    Build your burger by stacking the crispy, cheesy pulled pork patties onto a toasted bottom bun. Top the rich and fatty meat with a generous scoop of crisp, freshly made two-cabbage coleslaw to balance the flavors. Finish by crowning the sandwich with the top bun and get ready for an epic bite.

    Tip: Serve immediately while the meat patties are still hot and crispy and the coleslaw remains cold and crunchy.

Storage & Reheating

Burn It Off

Frequently Asked Questions