Pulled Pork Burgers with Apple and Fennel Slaw

Pulled Pork Burgers with Apple and Fennel Slaw

Transform your lunch or dinner with these mouthwatering pulled pork burgers by Aldergrills, perfectly paired with a crisp apple and fennel slaw. This recipe brings together the smoky flavours of tender pork and the refreshing crunch of fresh slaw for a truly satisfying meal. Happy National Burger Day! 

Prep Time: 15 minutes

Cook Time:8 hours

Resting Time: 30 minutes

Total Time: 8 hours 45 minutes

Course: Lunch, Main Course

Cuisine: Australian




Pulled Pork:

Apple and Fennel Slaw:

  • 2-3 apples, julienned
  • 1 fennel bulb, thinly sliced
  • 1 green cabbage, shredded
  • 1/4 cup white vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste



Preparing the Pork:

  1. Preheat your Hark Chubby Offset smoker to 120°C/250°F.
  2. Rub the pork scotch fillet with a layer of mustard.
  3. Coat the pork scotch fillet evenly with the rub.

Smoking the Pork:

  1. Place the seasoned pork on the smoker grate.
  2. Smoke the pork until the internal temperature reaches 77°C/170°F (approximately 4-5 hours).

Wrapping and Continuing Cooking:

  1. Once the pork reaches 77°C/170°F, remove it from the smoker.
  2. Place the pork in a large foil tray or roasting tin, add butter, honey, and a drizzle of beer.
  3. Wrap the pork tightly in the foil and return it to the smoker.
  4. Continue cooking until the internal temperature reaches 93°C/200°F (an additional 2-3 hours).

Preparing the Slaw:

  1. In a large bowl, combine the julienned apples, thinly sliced fennel, and shredded green cabbage.
  2. In a small bowl, whisk together the white vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the slaw and toss to coat. Refrigerate until ready to use.

Shredding the Pork:

  1. Once the pork has reached the desired internal temperature, remove it from the smoker.
  2. Let the pork rest for at least 30 minutes.
  3. Using two forks or Hark Meat Shredders, shred the pork into bite-sized pieces.

Assembling the Burgers:

  1. Toast the burger buns lightly.
  2. Dollop the bottom half with TRUFF mayo, followed by a layer of butter pickles.
  3. Pile a generous amount of pulled pork onto the bottom half of each bun.
  4. Top with a heap of apple and fennel slaw.
  5. Place the top half of the bun on the slaw and serve immediately.


Pork Internal Temperatures:

  • Cooked: 63°C / 145°F
  • Ham: 71°C / 159°F
  • Ground: 71°C / 195°F
  • Pulled: 90-96°C / 195-205°F
  • Ribs: 90-96°C / 195-205°F
  • Shoulder Collar Butt: 90-96°C / 195-205°F

Cuts of Pork:

  • Pork Scotch Fillet (Pork Collar Butt): Well-marbled, tender, and flavorful.
  • Pork Shoulder (Pork Butt): Slightly tougher but becomes tender when cooked low and slow.
  • Pork Picnic Shoulder: Includes part of the shoulder and leg, yielding flavorful, moist pulled pork.

Smoking Wood Choices:

  • Apple Wood: Sweet, mild smoke flavor.
  • Ironbark Wood: Stronger, earthy depth.

Temperature Control:

Maintain a consistent smoker temperature of 121°C/250°F.

Foil Wrapping Technique:

Wrapping the pork in foil at 77°C/170°F helps retain moisture and accelerates cooking. Adding butter, honey, and beer enhances flavor and tenderness.

Resting Period:

Let the pork rest for at least 30 minutes after reaching 93°C/200°F.

Shredding the Pork:

Use two forks to shred the pork, mixing in any collected juices for enhanced flavor and moisture.

Slaw Preparation:

Prepare the slaw just before serving for maximum crispness.

Alternative Cooking Methods:

If you don’t have a smoker, you can use an oven at 121°C/250°F. Follow the same wrapping and resting techniques.

Adjusting Flavors:

Customize the pork rub and slaw dressing to your taste.

Serving Suggestions:

Serve with your favorite barbecue sauce, pickles, or additional toppings like cheese, jalapeños, or coleslaw.


Burger, Low n Slow, Pork



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