June 04, 2021

BBQ Pulled Pork Burger on Brioche Bun

Pulled pork is perfect for feeding a crowd! Try it in a delicious brioche burger bun with a side coleslaw and your favorite bottle of New Zealand Rosé. 


  • 2.5-3lbs boneless pork shoulder
  • 2 tbsp your favorite pork rub
  • 1/2 cup of tomato ketchup
  • 5 tbsp dry apple cider
  • 4 tbsp of your favorite BBQ sauce (plus extra to serve)
  • 8 brioche burger buns
  • Mayonnaise (optional)


  1. Place the pork joint in a large casserole dish with a lid.
    Make the marinade by mixing the pork rub with the ketchup and 3 tbsp of the cider. Mix until no lumps remain and then coat the meat with it. 
  2. Cover with the lid and place in the oven or a slow cooker. Cook on low for 8 hours or high for 4 hours. 
  3. Baste the meat every 1-1.5 hours to prevent it from drying out and top up with a few more tablespoons of cider.
  4. 15 minutes before the end of cooking, pour over the BBQ sauce, stir and 'pull' the meat using 2 forks.
  5. Increase the oven temperate and return to the oven uncovered to allow the fat to crisp up a little.
  6. Slice the brioche buns in half and place on a panini press or under the grill for about 5 mins on each side.
  7. When ready to serve, spread a little mayonnaise on the buns and top with the pork. Add a little more BBQ sauce if you like and serve with coleslaw and a bottle of New Zealand Rosé.