Pulled Pork Smashburgers
Got leftover pulled pork? Turn it into the best Smoked Pulled Pork Smashburgers loaded with favorite toppings. These Pulled Pork Smashburgers combine the bark and tenderness of smoked pork with the crispy edges of a smashburger for an unforgettable bite. These were done on the Slow 'N Sear® MasterKettle along with the 22" Cast Iron Drip 'N Griddle pan.
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Ingredients
For the Pulled Pork
- 1 pork collar or pork butt
- Seasoned salt
- Coarse black pepper
For the Smashburgers
- Smoked pulled pork
- Neutral cooking oil (if needed)
- Salt and pepper
- Sliced cheese
- Burger buns, toasted
- Pickles
- Carolina Gold BBQ sauce
- Pickled onions
- Pickled jalapeños (optional)
Instructions
1. Season the Pork
Season the pork collar or pork butt generously with seasoned salt, followed by a heavy coating of coarse black pepper.
2. Smoke the Pork
Set your grill or smoker to 250°F–275°F and smoke the pork for 4–6 hours, or until the bark is fully set and the internal temperature reaches 165°F–175°F.
3. Wrap and Finish
Remove the pork from the smoker and wrap tightly in foil. Return it to the grill and continue cooking until the internal temperature reaches around 205°F and the meat is probe tender.
4. Make the Smashburgers
Pull the pork and tightly pack it into 3 oz balls. Lightly coat the outside with oil only if needed to help hold the shape together.
Preheat a cast iron pan or grill insert to around 500°F. Place the pork ball onto the hot surface and smash it flat. Cook for about 1 minute on the first side until crispy. Season lightly with salt and pepper, flip, and top with cheese.
Repeat with a second patty and stack both patties onto a toasted bun.
5. Assemble
Spread Carolina Gold BBQ sauce on the bottom bun and add pickles. Stack the pulled pork patties on top, then finish with pickled onions, optional pickled jalapeños, and another drizzle of Carolina Gold sauce.