Pulled pork burger

Life is too short to eat bad burgers! That's exactly why you should try making one of the tastiest burgers ever: Pulled pork! You'll need patience because you'll be doing everything yourself, but in the end you'll be really rewarded. Fluffy buns, a tender patty, spicy barbecue sauce, topped with crunchy coleslaw - this is a culinary delight!

Ingredients for

For the buns

3 eggs
25 g sugar
65 ml milk
5 g dry yeast
280 g wheat flour, type 550
65 g butter
10 g salt
3 Tablespoon(s) milk for the egg spread
2 Tablespoon(s) sesame seeds

For the pulled pork

1.5 kg pork shoulder
2 Tablespoon(s) honey
2 Tablespoon(s) rapeseed oil
1 Tablespoon(s) mustard
100 g rub to taste
50 ml barbecue sauce

For the barbecue sauce

250 g bacon cubes
1 onion
1 carrot
60 ml whiskey
400 ml apple juice
2 Tablespoon(s) brown sugar
1 Teaspoon(s) cumin, ground
1 Teaspoon(s) vanilla extract
0.5 Teaspoon(s) cinnamon, ground
1 Tablespoon(s) paprika powder
250 ml cola
2 chillies, dried
800 g pizza tomatoes, canned
5 Teaspoon(s) smoked salt
1 Tablespoon(s) liquid smoke
2 Tablespoon(s) apple vinegar
2 Tablespoon(s) honey
3 Tablespoon(s) Worchestershire sauce
50 ml soy sauce
100 g ketchup

For the coleslaw

0.3 white cabbage
1 carrot
3 Tablespoon(s) mayonnaise
2 Tablespoon(s) light vinegar
3 Tablespoon(s) buttermilk
0.5 apple
1 Teaspoon(s) salt
1 Teaspoon(s) sugar
pepper, chili to taste

For the garnish

6 lettuce leaves
2 tomatoes
1 red onion


  • Total time: 24 h


This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.

Bake the buns

Beat the eggs. Take a very small portion of the egg mixture to brush the buns with later. Put most of the egg mixture into a mixing bowl with the sugar, milk and dry yeast and mix together.
Add the flour a little at a time. Add the butter and salt and knead for about 30 minutes.
Refrigerate the dough until it is well chilled (at least 2 hours, better overnight).
Knead the dough briefly by hand and then cut out small balls weighing about 95 g each. Place them slightly flattened in the moulds and cover with foil. Then leave to rise for 1 - 2 hours until the dough has risen well.
Preheat the oven to 175°C convection oven. Mix the remaining egg with the milk for the egg spread and brush the raw dough with it and sprinkle with sesame seeds.
Bake the buns in the oven for 15 minutes.

Prepare the pulled pork

Mix the oil, honey and mustard and rub the meat with it.
Spread the rub generously all over the meat, then wrap everything in cling film and leave to marinate overnight in the fridge. Tip: A rub is a mixture of spices. You don't have to buy it, you can make it yourself.
Preheat the oven to 120°C convection oven. Remove the meat from the foil, place on a rack and cover with some aluminium foil. Place a dish underneath the meat in the oven to catch the juices.
It is best to use a roast thermometer for the cooking process. Aim for a core temperature of around 93°C to 95°C. The estimated cooking time is about 5 hours. Tip: Don't be surprised if the core temperature stagnates for an unusually long time at about 70°C - this is a so-called plateau phase in which the temperature rises more slowly.
When a core temperature of 93°C to 95°C is reached, leave the meat to rest in the switched-off oven for another hour.
Now shred the meat in the tray with the collected gravy and add barbecue sauce and spices to taste.

Cook the barbecue sauce

Sauté the bacon, onion and carrot. Shortly afterwards, add the brown sugar, paprika, cumin, chilli, cinnamon and vanilla and fry briefly.
Deglaze with whiskey and top up with apple juice and cola. Then let everything boil a little and reduce by about half.
Add the pizza tomatoes and the rest of the ingredients and let everything boil down a little.
Puree the sauce. Depending on taste, the sauce can be boiled up again and thickened with a little starch.
Tip: If you like it a bit spicier, you can increase the amount of dried chillies and/or add fresh chillies. Of course, chilli can also be omitted completely.

Prepare the coleslaw

Chop the white cabbage over the smooth blade of the drum grater, chop the apple and carrot with the coarse grater of the drum grater.
Put the mayonnaise, buttermilk, vinegar and spices to taste in a bowl with the cabbage, carrot and apple and knead thoroughly. Then refrigerate and leave to stand for 2 to 3 hours.
Knead again and serve.

Prepare the garnish

Wash and dry the lettuce leaves.
Finely slice the tomatoes and onion.

Serve the burgers

Cut the burger buns in half and lightly toast the cut surfaces.
Spread both halves of the bun with a little barbecue sauce and place a lettuce leaf and a portion of pulled pork on the underside.
Place the tomato and red onion on top, garnish with enough barbecue sauce and place the bun on top of the burger.