Smoked Pulled Pork Burgers

Edited by EastOak

“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

Seasoning

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.

Preheat & Smoke

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.

Spritz & Raise

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.

Sauce & 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.

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.

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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