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Pulled Pork Burgers Recipe (Loaded & Juicy)

Julia
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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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Servings 8 burgers

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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
This gives you that full, stacked burger look without falling apart.

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.

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