Pulled Pork Burger with Coleslaw & Jalapeño Mayo

American BBQ vibes meet Australian wine

Wine from Australia and a juicy pulled pork burger—that’s a combination that needs no further explanation. The pulled pork burger is one of the great delights of American BBQ culture: pork braised for hours until it’s so tender it falls apart at the slightest touch, served on a toasted brioche bun with crisp coleslaw and a fiery-creamy jalapeño mayo. The result is a dish that requires your fingertips, napkins, and patience—all while wearing a big grin on your face. This recipe takes time, but hardly any active work. The oven does the heavy lifting; you get to enjoy the results.

Ideal wine pairing: Blue Pyrenees Richardson Shiraz (Western Victoria, Australia)

A pulled pork burger with jalapeño mayo calls for a wine that captures the smoky intensity of the slow-cooked meat, complements the heat of the jalapeños, and elegantly balances the creamy richness of the coleslaw—and this exceptional Shiraz from the Pyrenees in Western Victoria achieves exactly that with impressive authority. The Richardson is no ordinary Shiraz—it is produced exclusively in exceptional vintages from the estate’s most characterful vineyard plots, as a tribute to the unforgettable Colin Richardson, and the 2019 vintage, with its ideal growing conditions, is a prime example of this philosophy. In the glass, it displays a deep purple-red color with a garnet rim, dense and inviting. The nose is filled with unmistakable ripe Pyrenees Shiraz aromas: blueberry fruit and licorice meet five-spice and cardamom, embedded in American and French oak—aromas that enter into a fascinating dialogue with the smoky notes of pulled pork. On the palate, it is lush and seductive: blueberry, licorice, black olive, and spices combine into a velvety, multi-layered richness enriched by subtle vanilla oak. The tannins are soft and elegant, the mid-palate supple—with 14.5% alcohol and 6.83 g/L acidity, it has exactly the power and balance this dish deserves. 24 months in 30% new American and French oak barriques have made this wine something special. The finish is long and lingering—a wine that has been awarded Gold at Mundus Vini, Double Gold at Gilbert & Gaillard, and 95 points from Halliday, and rightly so.

The recipe:

Pulled Pork Burger with Coleslaw & Jalapeño Mayo

Pulled pork slow-cooked for hours on a toasted brioche bun with crisp coleslaw and fiery jalapeño mayo—pure American BBQ culture, perfectly complemented by Australian wine.

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Prep Time 20 minutes mins

Course BBQ, Burger

Servings 2 people

Calories 820 kcal

Equipment

• 1 Ofenfester Schmortopf mit Deckel oder Slow Cooker
• 1 Backofen
• 1 Zwei Gabeln zum Zupfen
• Rührschüsseln
• 1 Schneidebrett und Messer
• 1 Grillpfanne oder Toaster für die Buns
• 1 Mandoline oder Reibe für den Coleslaw

Ingredients

  

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• 800 g Pork shoulder with bones or without
• 2 Tablespoon of olive oil
• 2 tsp smoked paprika
• 1 teaspoon of cumin ground
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 tsp brown sugar
• 1 teaspoon of salt
• ½ tsp cayenne pepper
• ½ tsp black pepper
• 150 ml Apple juice or apple cider vinegar
• 150 ml BBQ sauce store-bought or homemade

FOR THE COLESLAW:

• ¼ White cabbage thinly sliced
• 1 carrot coarsely grated
• 3 tablespoon of mayonnaise
• 1 tablespoon of apple cider vinegar
• 1 tablespoons of sugar
• Salt and white pepper

FOR THE JALAPEÑO MAYO:

• 4 tablespoon of mayonnaise
• 2 tablespoon of pickled jalapeños finely chopped
• 1 tbsp jalapeño sauce
• 1 tbsp lime juice
• Salt to taste

FOR THE BURGER:

• 2 Brioche-Buns
• 20 g Butter for toasting

Instructions

 

PREPARATION:

• Mix all the spices for the pulled pork to make a dry rub.
• Pat the pork shoulder dry and rub the dry rub generously all over it.
• Cover and marinate in the refrigerator overnight—or for at least 2 hours.
• For the coleslaw, combine the cabbage and carrots with mayonnaise, apple cider vinegar, sugar, salt, and pepper, and let it sit for at least 1 hour.
• For the jalapeño mayo, mix all the ingredients together and chill.

COOKING STEPS:

• Preheat the oven to 150 °C (top and bottom heat).
• Heat the olive oil in an ovenproof casserole dish over high heat and sear the pork shoulder on all sides until it develops a dark crust.
• Pour in the apple juice, cover, and braise in the oven for 6–8 hours, until the meat falls apart when touched.
• Remove the meat, let it cool slightly, and use two forks to pull it apart into coarse strands.
• Skim the fat off the braising liquid, mix in the BBQ sauce, and toss the shredded meat in it.
• Cut the brioche buns in half, brush them with butter, and toast them in a grill pan or toaster until golden brown.

SERVE:

• Spread a generous amount of jalapeño mayo on the bottom half of the brioche.
• Spoon the pulled pork over the top, topped with BBQ sauce.
• Top with coleslaw.
• Place the top half of the bun on top and press down gently.
• Secure with a wooden skewer and serve immediately—pulled pork burgers won’t wait for anyone.

SIDE DISHES:

• Sweet Potato Fries with Sea Salt
• Pickled cucumbers and red onions
• Geröstete Maiskolben mit Chilibutter

Nutrition

Calories: 820kcalCarbohydrates: 52gProtein: 48gFat: 42g

Keyword BBQ Burger, Blue Pyrenees, Jalapeño Mayo, Make your own coleslaw, Pulled Pork Burger, Pulled Pork Recipe, Shiraz Pulled Pork, Wine from Australia

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