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Meat, Americas

Pulled pork burger with coleslaw

Pulled pork burger with coleslaw is an American dish made from pork shoulder braised for 4 hours until it shreds apart, served in a soft bun with a crunchy cabbage salad. For 4 people, it takes about 4 hours and 20 minutes total and is medium difficulty, mostly because of the patience needed during cooking. It costs about €3.00 per person. The key to success is a long, gentle braise without ever lifting the lid.

Tonight we're going full American with pulled pork tucked into a soft bun and a creamy coleslaw on the side.

Pulled pork burger with coleslaw
Total time
4 h 20
Difficulty
Medium
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Pulled pork is pork cooked so long and so slowly that it falls apart on its own with just a fork. Here it goes into a soft burger bun, coated in a smoky, sweet barbecue sauce, backed up by a creamy coleslaw that brings crunch and freshness to every bite.

This is the kind of dish to plan for a Sunday, when the oven can do its thing while you get on with your day. Kids love the homemade burger side of things, and adults appreciate the mix of melting meat, sticky sauce, and crisp cabbage. A relaxed, crowd pleasing meal that's easy to serve to guests.

The ingredients

4 people

Butcher

  • Boneless pork shoulder 1.2 kg

Bakery

  • Burger buns 4

Pantry

  • Barbecue sauceoften in the pantry 15 cl
  • Smoked paprikaoften in the pantry 2 tbsp
  • Brown sugaroften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White cabbage 0.5
  • Carrots 2

Dairy

  • Mayonnaise 4 tbsp

Allergens Gluten, Eggs, Mustard

The step by step recipe

  1. Mix the smoked paprika, brown sugar, salt, and pepper, and rub the pork shoulder all over with it.

    If you have time, let it rest in the fridge overnight with the rub.

  2. Place the pork in a Dutch oven with half a glass of water, cover, and bake at 140°C. 4 h

    It's ready when a knife slides in without resistance.

  3. Make the coleslaw by mixing the grated cabbage and carrots with the mayonnaise, mustard, vinegar, and a little salt.

    Let it rest in the fridge, the vegetables will soften.

  4. Shred the pork with a fork, mix it with the barbecue sauce and a bit of the cooking liquid. 5 min

    Remove the large pieces of fat before shredding.

  5. Lightly toast the buns, fill them with the pork and coleslaw, and serve. 5 min

    A buttered and toasted side keeps the bun from going soggy.

Our tips to get it right

  • Pick a pork shoulder with some fat on it, that's what melts during cooking and keeps the meat moist.
  • Always save a bit of the cooking liquid, it's perfect for moistening the pulled pork if the meat seems a touch dry.
  • Make the coleslaw ahead, even the day before, it only gets better once the vegetables have softened.

The variations

  • Swap the pork shoulder for lamb shoulder or chicken, adjusting the cooking time since it will be shorter.
  • For a vegetarian version, use canned young jackfruit, shredded the same way and tossed in the same barbecue sauce.
  • For a quicker meal, use pre-cooked pulled pork, or gluten-free buns and sauce if needed.

What to serve it with

  • Homemade fries or chips
  • Crunchy pickles
  • Lemonade or homemade iced tea

Storage

The pulled pork keeps for 3 days in the fridge in a sealed container, and freezes well for up to 3 months. The coleslaw keeps for 2 days in the fridge but loses some of its crunch. Reheat the pork gently in a pan or microwave with a splash of cooking liquid before filling the buns.

Questions about this dish

Can you make pulled pork without a Dutch oven?

Yes, a covered cast iron pot or a baking dish sealed tightly with foil works just as well. The key is keeping the moisture in throughout cooking so the pork braises instead of drying out.

Can you make the pork ahead of time?

Yes, it's actually recommended. You can cook and shred the pork the day before, then gently reheat it with a bit of cooking liquid before filling the buns.

How do you know when the pork is cooked enough?

A knife should slide into the meat with no resistance. If it still resists, give it another 20 to 30 minutes rather than forcing it to shred too early.

Can the coleslaw be swapped for another salad?

Yes, a simple green salad works if you're short on time, but the crunch of cabbage and carrot gives a real contrast against the soft pork.

How long does it take to make a pulled pork burger with coleslaw?

Count 4 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pulled pork burger with coleslaw?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pulled pork burger with coleslaw cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, mustard. Always check the labels of the products you buy.

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