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Smoked Pulled Pork Burgers

Smoked Pulled Pork Burgers

Edited by EOdesign03
Smoked Pulled Pork Burgers

“Slow-smoked pork. Saucy bites. Mouthwateringly good burgers. This official recipe combines perfectly barked pork shoulder with our signature BBQ techniques for the ultimate backyard feast.”

— East Oak Culinary Team
Prep Time:30 min
Serves:6
Cook Time:5 - 6 hours
Wood:Hickory or Apple
Temperature:220°F - 275°F
Smoker Model:EAST OAK 30" Digital Electric Smoker Pro

Ingredients

  • 2.75 lbs Pork Shoulder
  • 1/2 cup Backyard BBQ Rub
  • 2 tbsp Coarse Black Pepper
  • 1 cup BBQ Sauce

For the Slaw:

  • 1 lb Shredded Cabbage
  • 1/2 cup Mayonnaise
  • 2 tbsp Vinegar

Burger Build:

  • 6 Burger Buns & Butter
  • Lettuce, Tomato slices, Pickles

Pro Tips

  • Spritzing: Use a spray bottle with water every hour to maintain moisture and build bark.
  • The Wrap: Wrapping the butcher paper inside aluminum foil prevents the paper from falling apart.
  • Rest is Best: Letting the pork rest at 155°F for an hour before shredding ensures maximum juiciness.

Step-by-Step Instructions

1.

Seasoning

Step 1: Season
  • Generously coat the pork shoulder with your BBQ rub, pressing it firmly into the meat until no bare spots remain.
  • Follow with a heavy layer of coarse black pepper. Marinate for 1 hour to build flavor.
2.

Preheat & Smoke

Step 2: Preheat
  • Preheat your EAST OAK smoker to 220°F. Add Hickory or Apple wood chips to the loader.
  • Place the seasoned pork in the smoker and smoke undisturbed for 1.5 hours.
3.

Spritz & Raise

Step 3: Spritz
  • Open the smoker and lightly spritz the meat with water. Raise the temperature to 250°F.
  • Smoke for another 1.5 hours, spritzing every 45 minutes to build the bark.
4.

Sauce & Wrap

Step 4: Wrap
  • Brush generously with BBQ sauce. Smoke for 10 mins, flip, brush again, and wait another 10 mins.
  • Wrap the pork tightly in butcher paper and foil. Return to the smoker at 275°F for 2 hours.
5.

Shred

Step 5: Shred
  • Let the meat rest for at least 1 hour to retain ultimate juiciness.
  • Hand-shred the pork in a large bowl, add extra BBQ sauce, and toss until perfectly coated.
6.

Assemble

Step 6: Assemble
  • Butter and toast the buns. Spread your roasted garlic sauce or mayo on the bottom.
  • Layer lettuce, fresh coleslaw, tomato slices, and pickles. Pile high with pulled pork and top with the bun!
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