Saucy Slow-Roasted Pulled Pork Burgers with Creamy Coleslaw from Eat Delicious
Serves: 10 to 12 servings
When I left Nashville, of course I was obsessed with re-creating its fried chicken, but the other thing that kept me busy was mastering perfect pulled pork. The studio where my band spent our days and nights recording was just down the road from a local BBQ joint, the site of my baptism into all things Southern BBQ. We spent almost every lunch loving on their daily special, and three days a week it was an intoxicating variation of pulled pork. On nachos, on a potato roll, in a taco, or by itself, pulled pork = heaven. This recipe is my version of a classic. The combo of fall-off-the-bone pork and slaw is seriously out-of-this-world, next-level sandwiching. As with anything slow roasted to perfection, this recipe takes a little extra time to prepare, so it’s best to plan ahead.
  • 1 tablespoon chili powder
  • 2 tablespoons brown sugar
  • 11/2 teaspoons smoked paprika
  • 11/2 teaspoons garlic powder
  • 11/2 teaspoons onion powder
  • 1 tablespoon kosher salt
  • 11/2 teaspoons freshly cracked black pepper
  • 1 (5-pound) bone-in pork shoulder
  • 3 tablespoons olive oil
  • 1 cup cola
  • 1 recipe Spicy-and-Sweet BBQ Sauce
  • 1 cup prepared mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon celery seed
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 4 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 carrots, grated on a box grater
  • 10 to 12 burger buns
  • 2 cups of your favorite sliced pickles
  • Your favorite hot sauce
  1. Make the pulled pork: In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the pork shoulder with half of the olive oil, then coat it all over with the spice rub. Cover and refrigerate overnight.
  2. Preheat the oven to 425°F. Let the pork come to room temperature on the counter for 30 minutes prior to cooking.
  3. Heat a large Dutch oven over medium-high heat and add the remaining olive oil. Sear the pork on all sides until golden brown, 2 to 3 minutes per side. Pour in the cola and transfer the pork to the oven. Immediately decrease the oven temperature to 325°F and cook for 6½ to 7½ hours, or until the pork is basically falling apart and easily shreddable and the kitchen smells like heaven.
  4. Rest the cooked pork on a board for 10 minutes.
  5. While the pork is resting, make the coleslaw: In a large bowl, combine all the ingredients except the cabbages and carrots and mix until smooth. Add the cabbages and carrots and mix until the vegetables are coated and the coleslaw is creamy and delicious. Set aside.
  6. Shred the pork with two forks, discarding any bones or excess fat. Toss the pulled pork in the pan juices, then pour over as much BBQ sauce as your heart desires and toss.
  7. Serve on a bun with the coleslaw, the pickles, and the hot sauce. Delicious.
Recipe by Food Bloggers of Canada at