These pulled pork burgers are one of those meals I keep coming back to. Soft brioche buns, juicy saucy pork, and that messy, stacked look that just works every time.
I usually make a big batch of pulled pork first, then turn it into burgers the next day. It's easy, budget-friendly, and perfect for feeding a crowd or busy weeknights.
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Pulled Pork Burgers
Make a batch of pulled pork once and eat all week in burgers, salad, rice bowls, lettuce wraps and so much more.
Julia's Why-You'll-Love-It List
♥ Juicy and saucy - the BBQ coating keeps everything moist
♥ Perfect texture - tender shredded pork, not dry or stringy
♥ Super filling - these are proper, hearty burgers
♥ Great for leftovers - one batch = multiple meals
Ingredients
- Pork shoulder steaks - best cut for shredding, with enough fat to stay juicy and tender. Also labeled as pork butt or Boston butt; avoid lean cuts like pork loin.
- Chicken broth - keeps the pork moist while slow cooking. If you don't have it, water is ok too, but in this case add more seasonings.
- Salt - start light, BBQ sauce adds salt later.
- Garlic powder - gives depth without overpowering.
- Onion powder - balances the flavor'
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Pulled Pork Burgers
- Add the pork to the slow cooker: Place the pork shoulder steaks in an even layer. Try not to stack too much so they cook evenly.
- Season the pork: Sprinkle salt, black pepper, paprika, garlic powder, and onion powder evenly over the meat. Don't worry about being perfect here.
- Add the broth: Pour the chicken broth around the pork (not directly on top). This keeps the seasoning in place and helps create moisture.
- Slow cook until tender: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours. The pork is ready when it easily pulls apart with a fork.
- Shred the pork: Remove the pork from the slow cooker and shred it using two forks. Discard large pieces of fat if needed.
- Add BBQ sauce: Return the shredded pork to the slow cooker and mix in the BBQ sauce until everything is evenly coated.
- Let the flavors meld: Cover and cook on LOW for another 20-30 minutes. This step makes a big difference in flavor.
- Taste and adjust: Give it a quick taste and add more BBQ sauce if you like it saucier.
- Toast the buns (recommended): Lightly toast the brioche buns in a pan or toaster. This helps prevent soggy burgers.
- Assemble the burgers: Add a generous scoop of pulled pork to each bun, top with coleslaw if using, and drizzle with extra BBQ sauce.
My Favorite Tools
Crock-Pot 7 Quart Oval Manual Slow Cooker
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Buy Now → Other Pork Cuts For This Recipe
- Pork butt (Boston butt) - best alternative, same juicy, shreddable texture.
- Pork shoulder roast - works the same, cut into chunks if large.
- Bone-in pork shoulder - extra flavor, remove bone after cooking.
Can also work:
- Country-style ribs - tender, slightly leaner.
- Pork neck - very juicy and flavorful.
Use with care:
- Pork loin - lean, can dry out → add extra liquid.
- Pork tenderloin - not ideal → cook shorter and watch closely.
👉 Tip: more fat = better, juicier pulled pork.
Quick Notes About The Burgers
- Don't overfill burgers - easier to eat and won't fall apart.
- Toast buns lightly - helps prevent sogginess.
- Use sturdy buns - they hold juicy filling together.
- Add sauce gradually - keeps the pork from getting too wet.
- Let pork rest a few minutes - easier to shred.
What To Serve With Pulled Pork Burgers
- Pickles/pickled vegetables
- Potato wedges or fries
- Simple cucumber salad
- Corn on the cob
- Coleslaw on the side
Healthier BBQ Sauces I Like
- G Hughes Steak Sauce - This sugar-free BBQ sauce is gluten-free, low-carb, and made without high fructose corn syrup or artificial preservatives, giving you bold flavor in a healthier, diet-friendly option.
- 365 by Whole Foods Market - This organic Memphis-style BBQ sauce is fat-free, vegan, and USDA certified, delivering authentic smoky flavor that's perfect for pulled pork, chicken, and ribs.
- Bone Suckin' Sauce - This BBQ sauce is packed with bold, rich flavor and made with quality ingredients like tomatoes, spices, and molasses, while being non-GMO, gluten-free, kosher, pareve, fat-free, dairy-free, and free from high fructose corn syrup, making it a wholesome, diet-friendly choice you can feel good about.
- Yo Mama's Foods Keto Barbecue BBQ Sauce - This BBQ sauce is made with fresh, natural ingredients and crafted in small batches, delivering bold flavor with no added sugar while staying gluten-free, low-carb, and dairy-free-perfect for keto, paleo, and everyday meals.
- Walden Farms BBQ Sauce - This smoky BBQ sauce delivers rich, classic flavor with zero sugar, calories, or net carbs, while being vegan, dairy-free, and fat-free-perfect for adding bold taste to clean, low-carb meals.
- Noble Made - This BBQ sauce is made with clean, real ingredients and naturally sweetened with pineapple juice, delivering bold flavor without refined sugar while being gluten-free, dairy-free, Whole30 approved, and paleo-friendly.
Storing Leftovers
- To Store. Store pulled pork in an airtight container in the fridge for up to 4 days. Keep buns and toppings separate to prevent sogginess.
- To Freeze. Let the pulled pork cool completely, then store in freezer-safe bags or containers for up to 2-3 months. For best results, freeze with a little sauce to keep it moist.
- To Make Ahead. Prepare the pulled pork 1-2 days in advance and store in the fridge. Reheat gently with a splash of broth or extra BBQ sauce, then assemble burgers fresh before serving.
Bonus: Upgrade Variations
- Cheesy pulled pork burgers: Add melted cheddar or provolone.
- Spicy version: Mix chili flakes or hot sauce into BBQ.
- Pickle lovers: Add sliced pickles for crunch.
- No slaw version: Keep it simple with just pork + sauce + side salad.
- Lighter option: Serve in lettuce wraps instead of buns.
More Pork Dinners
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Recipe Card
Pulled Pork Burgers Recipe (Loaded & Juicy)
Pulled pork burgers made with tender slow cooker BBQ pork, soft buns, and optional coleslaw. Easy, juicy, and perfect for weeknight dinners or feeding a crowd.
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INGREDIENTS
Pulled Pork
- 4 pounds pork shoulder steaks
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
BBQ Finish
- 1½ cups BBQ sauce, plus extra for serving
For Burgers
- 8 brioche buns
- 1½-2 cups coleslaw, optional
INSTRUCTIONS
- Add pork: Place pork shoulder steaks in the slow cooker in an even layer.4 pounds pork shoulder steaks
- Season: Sprinkle with salt, pepper, paprika, garlic powder, and onion powder.1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Add liquid: Pour chicken broth around the pork (not directly on top).1 cup chicken broth
- Cook: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until very tender.
- Shred: Remove pork and shred with two forks. Discard excess fat if needed.
- Add BBQ sauce: Return pork to slow cooker and stir in BBQ sauce until evenly coated. BBQ sauce is optional, you can eat the pork without it too, super juicy!1½ cups BBQ sauce
- Finish: Cover and cook on LOW for 20-30 minutes so flavors blend.
- Taste & adjust: Add more BBQ sauce if needed.
- Assemble burgers: Add pulled pork to buns, top with coleslaw (if using), and drizzle extra sauce.8 brioche buns, 1½-2 cups coleslaw
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
Servings
From 4 pounds pork shoulder, you'll get: 8-10 large pulled pork burgers. (Depending how generously you fill them — your style = closer to 8).How much per burger
- Pulled pork: ½-¾ cup per burger (about 120-150 g)
- Coleslaw: 2-4 tablespoons
- Extra BBQ sauce: 1-2 tablespoons
- Buns: 1 per burger
Notes
- Seasoning tip: Broth + BBQ sauce already add flavor, so avoid over-salting at the start.
- Best buns: Brioche or potato buns hold up best and won't get soggy quickly.
- Make ahead: Pulled pork tastes even better the next day.
- Don't overfill burgers - they'll fall apart.
- Toast buns lightly: This improves texture and prevents sogginess.
- Add sauce gradually: This will avoids overly wet, messy burgers.
Storage
- Fridge: up to 4 days (store pork отдельно from buns)
- Freezer: up to 2-3 months
- Reheat: Add 1-2 tablespoons broth or water. Cover and heat gently. Keeps the pork juicy, not dry.
ADD YOUR OWN PRIVATE NOTES
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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