Deep fried pulled pork burger

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Deep fried pulled pork burger

I know a lot of you are always asking what to do with leftover pulled pork. I think I’ve got the best solution.

What if Colonel Sanders decided to make deep-fried pork instead of chicken. Maybe it would look something like the deep-fried pulled pork burger I made here.


  • Leftover pulled pork
  • 250 grams of butter
  • all-purpose flour
  • 1 ½ liter Chicken stock
  • BBQ rub
  • 1 slice of cheese per burger

For the breading station

  • All-purpose flour
  • 3 eggs
  • breadcrumbs

Pulled pork sauce

  • 1/4 cup ketchup
  • 1/4 cup sugar
  • 1 tablespoon mustard
  • 1 tablespoon Ketjap Manis
  • 2 teaspoons Worchestershire sauce

For the burger

  • burger bun
  • mayonnaise
  • shredded lettuce
  • pickles
  • onion slices

How to

  1. We start by making a quick roux. Melt the butter. Add all-purpose flour to that until you have a smooth paste. Stir and cook it until your roux becomes brown.
  2. Add the chicken stock to it until it is smooth.
    Mix the roux with the pulled pork till you have a kneadable consistency. Add a bit of BBQ rub to boost the flavors.
  3. Take a sheet of aluminum foil and flatten the pulled pork paste out untile you have the thickness of a burger. Stick this in the fridge to firm up for at least 6 hours.
  4. Mix all the ingredients for the sauce and heat it up and let it come to a boil. Stir it until you have a syrupy bubble. Then let it cool down.
  5. Take the flattened pulled pork out of the fridge and cut it into patties with a round cutter. Take a slice of cheese and cut it a bit smaller and stick in between 2 of those patties. Press them together until they form one burger.
  6. Make a breading station with a plate off all-purpose flour, one plate with 3 eggs, and a plate of breadcrumbs. Beat the eggs until they are loose.
  7. Take the patties and dip them first in the flour. Dip it in the eggs and finally in the breadcrumbs.
  8. Heat up your frying pan to 180°C (356F) and slide the patties in the hot oil. Let them swim until they are golden brown. Place them on a cooling rack to let the fat drip off.
  9. Slice open a bun, put on some mayonnaise, shredded lettuce, pickles, the deep-fried pulled porker pattie. Then some onion slices and finish with the sauce and the crown of the bun.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

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