Pulled pork burger

In the mood for some comfortfood? Try this pulled pork burger together with a Brugse Zot Dubbel. A recipe developed by Claudia from Food from ClaudNine. 

Brugse Zot Dubbel Hamburger Pulled Pork
Beer pairing
Brugse Zot Dubbel
30 mins
6 people





Pulled pork:

  • 1.5 kg pork shoulder chops    

  • 3 tbsp brown sugar    

  • 1 tbsp salt    

  • 1 tbsp paprika powder    

  • 1 tsp garlic    

  • 1 tsp cumin    

  • 1/2 tsp pepper    

  • dash of sunflower oil    

  • 1 bottle of Brugse Zot Dubbel     

  • 1/3 bottle bbq sauce of your choice 


  • 2 hamburger buns    

  • 4 slices sweet and sour pickle 

  • 2 tbsp mayonnaise    

  • 2 tbsp coleslaw    

  • Fresh coriander to taste    

  • Optional: Extra bbq sauce 


  1. Preheat the oven to 150 degrees.    

  2. Cut the bones from the meat and then slice the meat into pieces of about 5×5 cm.     

  3. Mix the sugar with the salt, paprika, garlic powder, cumin and pepper. Rub the meat with the spices.    

  4. Heat some oil in your pan and fry the meat on both sides until it is nicely browned. Do this in stages. This way, the meat will release extra flavour.    

  5. Put all the meat in the pan and pour in the Brugse Zot Dubbel. Put the lid on and place it in the oven. Let it cook in the oven for about 2.5 hours, but check every now and then whether there is still enough liquid in it. The meat does not have to be under water, but it should not cook completely dry either.     

  6. When the meat is done and almost all the moisture has evaporated, pull it apart with two forks.     

  7. Increase the oven temperature to 220 degrees.    

  8. Add the bbq sauce, stir well and put in the oven without cover for another 15 minutes until the pulled pork has some crispy bits.    

  9. Cut the bun open, spread mayonnaise on the bottom and put 2 slices of gherkin on top, then the pulled pork, then the colslaw and finally some fresh coriander. Spread some extra bbq sauce over it and put the top of the bun on top.    

  10. Serve immediately, with a bottle of Brugse Zot Dubbel, of course. 

Watch recipe