Pulled Pork Burgers with Saffron

Tender slow-roasted pork, crunchy apple coleslaw, and soft bread rolls come together in these satisfying pulled pork burgers.

The pork is seasoned with a simple dry rub and Saffronice Saffron Powder, then slow-roasted until tender enough to pull apart with two forks. A fresh coleslaw made with purple cabbage, apple, carrot, and red onion adds plenty of crunch.

Serve the pulled pork in soft bread rolls for a relaxed weekend lunch, or use smaller rolls to turn them into sliders for entertaining.

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Why You'll Love This Recipe

These pulled pork burgers are ideal when you're cooking for a group. Most of the work happens in the oven, leaving you plenty of time to prepare the coleslaw and other sides.

Slow cooking gives the pork shoulder time to become tender, while the seasoned exterior develops plenty of flavour.

The fresh coleslaw provides a crisp contrast to the rich pork, and optional pineapple can be added for extra sweetness.

Why Pork Shoulder Works for Pulled Pork

Pork shoulder is well suited to long, slow cooking. This recipe uses a large 4–5 kg pork shoulder, which is cooked for several hours at a relatively low temperature.

By the end of cooking, the meat should pull apart easily when tested with a fork.

Because this is a large cut of meat, allow plenty of time for cooking rather than trying to rush the process.

Ingredients

For the Pulled Pork

• 1 pork shoulder (4–5 kg / 8.8–11 lb)
• ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder
• 4–6 tablespoons (about 30–45 g) pork dry rub
• Cooking oil, as needed
• Smoked salt and freshly ground black pepper, to taste
• Soft bread rolls, for serving

For the Coleslaw

• ½ purple cabbage (about 400–500 g), finely sliced or grated
• 2 red apples (about 300–350 g), skin on, grated
• 2 carrots (about 150–200 g), skin on, grated
• 1 red onion (about 150 g), finely sliced or grated
• ¼ pineapple (about 200–250 g), diced, optional
• Coleslaw dressing, as needed

Optional for Extra Heat

• Cayenne pepper, to taste

Let's Start Cooking

Step 1 – Preheat the Oven

Preheat the oven to 220°C (425°F).

Remove the pork shoulder from the refrigerator.

Score the skin in a crisscross pattern, keeping the cuts approximately 1 cm apart.

Step 2 – Season the Pork

Massage cooking oil over the pork, making sure the surface is evenly coated.

Combine the pork dry rub with Saffronice Saffron Powder, then rub the mixture thoroughly over the pork.

Work the seasoning into the scored skin so the surface is evenly coated.

For extra heat, add a little cayenne pepper to the dry rub.

Step 3 – Begin Slow Roasting

Reduce the oven temperature to 160°C (320°F).

Place the pork on a baking tray and transfer it to the oven.

Cook for approximately 3½–4 hours, basting with the pan juices about every 45 minutes.

Step 4 – Make the Coleslaw

While the pork cooks, combine the purple cabbage, grated apple, carrot, and red onion in a large bowl.

Add your preferred coleslaw dressing and toss until evenly combined.

Cover and refrigerate until you're ready to serve.

If you're using pineapple and prefer a crunchier coleslaw, keep it separate and add it shortly before serving.

Step 5 – Continue Slow Cooking

After the initial cooking time, reduce the oven temperature to 150°C (300°F).

Continue cooking the pork for approximately 2 more hours.

The pork is ready when the meat is very tender and pulls away easily when tested with a fork.

Step 6 – Shred the Pork

Remove the pork from the oven.

Use two forks to shred the tender meat into bite-sized pieces.

Cover and keep warm while you prepare the burgers.

Step 7 – Assemble the Burgers

Slice open the soft bread rolls.

Add a layer of coleslaw, then pile the warm pulled pork on top.

Serve immediately with your favourite sides.

Tips for Tender Pulled Pork

A large pork shoulder needs plenty of time in the oven, so avoid rushing the cooking process.

• Score the skin before seasoning. This allows the oil and seasoning to reach more of the surface.
• Coat the pork thoroughly. Work the dry rub and saffron mixture across the entire surface and into the scores.
• Baste regularly. Spoon the pan juices over the pork approximately every 45 minutes during the first stage of cooking.
• Use tenderness as your final test. Cooking times can vary depending on the size and shape of the pork shoulder. It should pull apart easily with a fork when ready.
• Keep the pork warm after shredding. Cover it while preparing your bread rolls so it doesn't cool before serving.

What to Serve with Pulled Pork Burgers

These burgers already include crunchy coleslaw, so simple sides work particularly well.

Potato wedges make an easy, filling accompaniment and can be seasoned simply with salt and pepper.

Corn on the cob works particularly well for an outdoor or barbecue-style meal and adds a little sweetness alongside the pork.

A fresh green salad is a lighter option that balances the richness of the pulled pork.

For entertaining, you could also add pickles and extra coleslaw to the table so everyone can customise their burger.

Storage & Reheating

Allow leftover pulled pork to cool before transferring it to an airtight container.

Refrigerate the pork within 2 hours and use within 3 days. Keep the coleslaw and bread rolls stored separately.

Reheat the pork thoroughly before serving. Adding a small amount of the reserved cooking juices can help prevent the shredded meat from drying out during reheating.

Assemble the burgers only when you're ready to eat so the bread doesn't become soggy.

More Burgers & Casual Recipes to Try

Planning another relaxed lunch or gathering? Try these easy recipes for more burger, barbecue, and sharing-food inspiration.

• Ultimate Burger & Fry Recipe with Saffron - Homemade beef patties, fresh toppings, and oven-baked fries make this a satisfying option for your next burger night.
• Skinny Greek Feta Fries with Roasted Garlic Saffron Aioli - Crispy fries topped with feta and paired with roasted garlic saffron aioli make a flavourful side for casual meals and sharing.
• Saffron BBQ Chicken Wings - Smoky, flavourful chicken makes an easy addition to barbecues, weekend gatherings, or a relaxed sharing spread.

Ready to Make Pulled Pork Burgers?

Pile the tender pulled pork into soft rolls with crunchy apple coleslaw for an easy meal that's ideal for relaxed lunches, sliders, or casual gatherings.

Frequently Asked Questions

What cut of pork is best for pulled pork?

This recipe uses pork shoulder, which works particularly well for long, slow roasting.

How long does the pork take to cook?

Cook the pork at 160°C (320°F) for approximately 3½–4 hours, then reduce the temperature to 150°C (300°F) and cook for another 2 hours.

How do I know when pulled pork is ready?

The pork should be very tender and pull away easily when tested with a fork. Once it's ready, use two forks to shred it into bite-sized pieces.

Can I make sliders instead?

Yes. Use smaller soft rolls and finely shred the pork and coleslaw ingredients. Pulled pork sliders work particularly well as finger food for entertaining.

Can I make the pork spicy?

Yes. Add a small amount of cayenne pepper to the dry rub before seasoning the pork.