Juicy, flavoursome and irresistible – a BBQ classic with the perfect wine accompaniment
Tender, slow-cooked pulled pork, served on a fluffy burger bun, topped with creamy coleslaw and a smoky, homemade BBQ sauce – this recipe combines the best flavours of American barbecue. The combination of sweet, spicy and smoky makes this burger a real flavour experience.
Ideal wine accompaniment: Primitivo (Italy, Puglia IGT)
The Primitivo from Apulia is a powerful red wine with intense flavours of dark berries, plums and spices. Its velvety texture and moderate acidity harmonise perfectly with the spicy pulled pork and sweet and smoky BBQ sauce. The fruitiness of the wine complements the flavours of the burger, while the tannins add structure to the dish.
Further wine recommendations:
Zinfandel (USA, California AVA) A powerful Zinfandel from California delivers intense flavours of ripe blackberries, black cherry, vanilla and a hint of cinnamon. Its light fruity sweetness harmonises perfectly with the caramelised BBQ sauce. The soft but noticeable tannins go perfectly with the meat structure of the pulled pork. The warm, spicy finish, which skilfully underlines the roasted flavours of the dish, is particularly beautiful. Ideal for anyone looking for fruit and fullness in a glass.
Shiraz (Australia, Barossa Valley DOC) Australian Shiraz delights with notes of dark berries, pepper, liquorice and chocolate. Its full body and round tannins make it the perfect counterpart to juicy, spicy pulled pork. The spiciness of the wine reflects the rub flavours of the meat, while its fruity richness picks up on the sweetness of the sauce. A rich, powerful pairing for anyone who appreciates BBQ with depth.
Malbec (Argentina, Mendoza DOC) A typical Malbec from Mendoza brings notes of plum, dark berries, clove and often a slight smokiness from the wood barrel ageing. These elements ideally complement the pulled pork, which is both sweet and spicy. Its velvety texture blends smoothly with the soft meat, while the freshness of the finish balances out the heaviness of the BBQ sauce. An intensely flavoured yet elegant pairing.
Tempranillo (Spain, Rioja DOCa) A mature Tempranillo from Rioja has complex aromas of ripe red fruit, vanilla, tobacco, some leather and fine roasted flavours. Its well-integrated acidity and silky tannins provide structure without dominating the dish. The earthy depth of the Tempranillo is an excellent match for the smoky BBQ flavour, while its elegant, spicy character contrasts with the coleslaw. For all those who love classic depth in a glass.
Grenache (France, Côtes du Rhône AOC) A juicy, fruit-driven Grenache from the Rhône Valley offers flavours of raspberries, cherries, Mediterranean herbs and spices. Its approachable, charming style makes it a versatile partner – especially for savoury BBQs. Coleslaw is emphasised by its freshness, pulled pork is supported by its fruitiness. The moderate acidity provides balance, while the herbaceous notes reflect BBQ rubs and add depth to the pairing.
The recipe:
BBQ pulled pork burger with coleslaw and homemade sauce
Cooking utensils
- 1 Slow cooker or oven
- 1 Chopping board and knife
- 1 Bowl for coleslaw
- 1 Pot for BBQ sauce
- 1 Burger buns
Ingredients
For the pulled pork:
- 1 kg Pork shoulder or pork neck
- 2 tablespoon paprika powder
- 1 Tbsp brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 200 ml Apple juice
For the coleslaw:
- 200 g White cabbage finely chopped
- 1 Carrot grated
- 2 Tbsp mayonnaise
- 1 Tbsp white wine vinegar
- 1 tsp sugar
- Salt and pepper to taste
For the BBQ sauce:
- 200 ml Ketchup
- 2 tablespoon apple cider vinegar
- 1 Tbsp brown sugar
- 1 tsp mustard
- 1 teaspoon Worcester sauce
- 1 teaspoon smoked paprika powder
- Salt and pepper to taste
Other:
- 2 Burger buns
- Butter for toasting the buns
Preparation
Prepare the pulled pork:
- Mix the spices for the rub and rub generously into the meat.
- Place the meat in a slow cooker or roasting pan, pour in the apple juice.
- Cook covered in the oven or slow cooker at 110-120 °C for approx. 8 hours until the meat is butter-tender and can be easily pulled apart.
- After cooking, pull the meat apart with two forks.
- Stir in some of the gravy to keep the meat juicy.
Prepare the BBQ sauce:
- Place all the ingredients in a small pan and simmer over a medium heat for approx. 10 minutes.
- Season to taste with salt, pepper and sugar and set aside.
Prepare the coleslaw:
- Mix the white cabbage, carrots, mayo, vinegar, sugar, salt and pepper in a bowl.
- Allow to infuse well, ideally for 1-2 hours in the fridge.
Put together a burger:
- Cut the buns in half and toast with a little butter in a pan or on the grill.
- Brush the underside with BBQ sauce and generously top with pulled pork.
- Top with a spoonful of coleslaw, put the lid on – and your BBQ burger is ready.
Recommended side dishes:
- Sweet potato fries with aioli – slightly sweet, crispy, creamy – the perfect texture combination for a burger.
- Grilled corn on the cob with herb butter – sweet, juicy and with roasted aromas that emphasize the BBQ theme.
- Pickled red onions or cucumbers – bring freshness and acidity to balance the flavor.
