Slow-Cooked BBQ Pulled Pork Burger
Tender slow cooked pork collar shredded and tossed in a rich homemade black pepper BBQ reduction. Piled high on a toasted bun, this pulled pork burger is the ultimate savory comfort food.
While classic American pulled pork relies on low and slow wood smoking, this accessible recipe brings those deep savory flavors indoors using a pressure cooker. The combination of smoked paprika, cumin, and a beer infused braise yields perfectly tender meat, while the braising liquid is reduced into an incredibly rich caramelized black pepper glaze.
Ingredients
- 1500 g pork collar
- to taste American yellow mustard
- 5–10 g garlic powder
- 4 g salt
- 50 g brown sugar
- 40 g smoked paprika
- 10 g cumin powder
- 5 g black pepper
- 1 medium red onion
- 30–50 g white vinegar
- 350 ml light beer
- to taste black pepper sauce
- to taste ketchup
- to taste coarsely ground black pepper
- 8–10 burger buns
- optional lettuce and mayonnaise
Instructions
- 1Coat pork with mustard
Begin by placing the pork collar in a large mixing bowl. Squeeze a generous amount of American yellow mustard over the meat and use a spatula or your hands to spread it evenly. The mustard acts as a binder, helping the spice rub adhere to the pork while adding a subtle tanginess.
Tip: A silicone brush or wooden spatula works well to spread the mustard without getting your hands too messy, but using your hands ensures every crevice is coated. - 2Add the dry spices
Measure out 5 to 10 grams of garlic powder, 4 grams of salt, 50 grams of brown sugar, 40 grams of smoked paprika, 10 grams of cumin powder, and 5 grams of black pepper. Sprinkle this aromatic dry spice blend evenly over the mustard-coated pork.
Tip: Brown sugar is essential here as it balances the savory spices and helps create a rich, caramelized crust when seared. - 3Apply the spice rub
Once the pork is coated with mustard, generously sprinkle the prepared dry spice blend—containing garlic powder, salt, brown sugar, smoked paprika, cumin, and black pepper—over the meat. Using your hands, massage the rub thoroughly into every side of the pork chunks. Cover the bowl with plastic wrap and let the meat marinate for at least 2 hours to allow the flavors to penetrate deep into the pork.
Tip: Wearing disposable gloves makes this step much easier and prevents the strong spices from staining your hands. - 4Sear the marinated pork
Heat a wok or large pan with a small amount of oil over medium-high heat. Add the marinated pork chunks and sear them on both sides until a deeply browned crust forms. You only need to develop a crust at this stage; there is no need to cook the meat all the way through.
Tip: Do not overcrowd the pan. Searing in batches ensures a proper crust rather than steaming the meat. - 5Transfer to the cooker
After briefly searing the marinated pork in a wok to develop a crust, transfer the meat into your pressure cooker or rice cooker. First, lay a bed of sliced raw red onions at the bottom of the pot, then arrange the seared pork pieces on top. This onion layer not only adds flavor to the cooking liquid but also prevents the meat from burning on the bottom.
Tip: Theres no need to cook the pork all the way through during the searing stage; you just want to develop color and flavor on the outside. - 6Add the braising liquids
Pour 350 milliliters of beer and 30 to 50 grams of white vinegar directly over the pork and onions in the cooker. Finally, add just enough clean water to submerge the meat completely. This combination will tenderize the pork while creating a rich, savory broth.
Tip: Any light lager or amber ale works well for this recipe; avoid overly bitter dark stouts as they can make the sauce astringent. - 7Shred the cooked pork
Once the pork is completely tender from stewing, transfer it to a large dish. Use a pair of tongs, forks, or chopsticks to pull and shred the meat apart into bite-sized pieces.
Tip: Shred the meat while its still warm; it will pull apart much easier and absorb the sauce better than when it cools down. - 8Reduce and season the sauce
Strain the remaining cooking liquid into a pan or wok. Add your desired amount of black pepper sauce, ketchup, salt, and coarsely ground black pepper. Simmer over medium heat until the sauce reduces and thickens into a rich glaze.
Tip: Taste the sauce as it reduces. The flavor will intensify, so be careful not to over-season early in the boiling process. - 9Mix the sauce and pork
Once the sauce has reduced and thickened to your liking, pour it directly over the tray of freshly shredded pork. Toss and fold the meat gently to ensure every strand is evenly coated in the rich, sticky sauce. The meat will absorb the flavorful liquid, becoming incredibly juicy and flavorful. Your pulled pork is now ready to be piled high onto burger or hot dog buns.
Tip: Add the sauce gradually; you want the meat to be moist and coated, but not swimming in liquid. - 10Assemble the pulled pork sandwich
Take the bottom half of a lightly toasted burger bun and pile a generous portion of the freshly mixed saucy pulled pork on top. Add any desired garnishes like crisp lettuce or mayonnaise, crown with the top bun, and serve hot.
Tip: Lightly toast the buns in a dry pan or with a little butter beforehand to help them hold up against the rich juicy sauce without getting soggy.
