These pulled pork burgers are made with slow-cooked, tender pulled pork served on soft buns with tangy barbecue sauce and crunchy coleslaw. Perfect for a summer BBQ or family gathering!
Preheat the oven to 150°C (300°F).
Rub the pork shoulder with salt and black pepper, then place it in a roasting pan.
Cover the pork with aluminum foil and roast for about 4 hours, or until it is fork-tender.
Remove the pork from the oven and let it rest for 30 minutes before shredding it with two forks.
In a bowl, mix the shredded pork with barbecue sauce until well coated.
For the coleslaw, finely shred the cabbage and carrot.
In a separate bowl, combine the mayonnaise, apple cider vinegar, salt, and pepper to make the dressing.
Add the shredded cabbage and carrot to the dressing and mix well.
Toast the hamburger buns lightly on a skillet or grill.
To assemble, place a generous amount of pulled pork on the bottom half of each bun, top with coleslaw, and cover with the other half of the bun.
