Burger Pulled Pork au Kamado
Generous, meltingly tender and intensely smoky, the pulled pork burger on the kamado is a true American BBQ classic. Thanks to the kamado’s controlled slow cooking, the pork shoulder becomes ultra-tender and pulls apart effortlessly to fill a spectacular burger, packed with flavour and texture.
A crowd-pleasing recipe, perfect for big gatherings or barbecue meals with friends.
Ingredients
Perfect pulled pork relies on slow cooking at a low temperature, turning a simple cut of pork into meltingly tender, juicy meat.
- 1 pork shoulder (1.5 to 2 kg)
- 4 brioche burger buns
- 200 g of coleslaw
- 10 cl of barbecue sauce
- 1 red onion, finely sliced
Seasoning:
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper
Kamado preparation
Step 1: Prepare the meat
Mix the smoked paprika, brown sugar, garlic, onion, salt and pepper.
Rub the pork shoulder generously with this mix to thoroughly coat the entire surface of the meat.
Leave to rest for 30 minutes at room temperature.
Step 2: Prepare the kamado
Light your kamado and stabilise the temperature at around 110–120°C for indirect cooking.
Add a portion of smoking wood to give pulled pork its distinctive smoky note.
Step 3: Slow cooking
Place the pork shoulder on the grill and cook for 6 to 8 hours.
The meat is ready when the internal temperature reaches 92–95°C and it becomes very tender.
For even juicier pulled pork, place a small dish of water in the kamado during cooking. The moisture stabilises the temperature and prevents the meat from drying out.
Then wrap it in aluminium foil and let it rest for 30 minutes.
Step 4: Shred the meat
Using two forks or our pairs of claws, shred the pork shoulder.
Add a little barbecue sauce and mix to coat the meat.
Step 5: Assemble the burger
- Lightly toast the burger buns on the kamado.
- Add a generous portion of hot pulled pork.
- Add some crunchy coleslaw and a few red onions.
- Finish with a drizzle of barbecue sauce.
Close the burger and serve immediately.
Serving and sides
This burger pairs perfectly with:
- some homemade fries or potato wedges
- some barbecue-grilled corn (see our grilled corn recipe)
- some homemade pickles
A generous, seriously indulgent dish—perfect for a friendly barbecue evening.
Conclusion
The kamado pulled pork burger is a must-try recipe for barbecue lovers. With slow cooking, melt-in-the-mouth meat and the perfect balance of sweetness and smoking, it turns a simple burger into a true BBQ experience.
