Ingredients
Equipment
Method
Smoke the Pork
- Score the pork butt surface in a diamond pattern about 1 inch apart, just deep enough to expose the meat. Coat with 1/2 cup Bachan's as a binder, then season heavily with BBQ rub.
- Preheat the smoker to 250°F. Place the pork butt directly on the grates and smoke until the internal temperature reaches 165°F, about 5 to 6 hours.
Wrap & Finish
- Transfer to a foil tray and wrap tightly with aluminum foil. Increase the smoker temperature to 350°F and continue cooking until probe tender at around 207°F internal, about 2 to 3 more hours.
- Rest the pork at least 30 minutes before shredding. Shred with forks or meat claws and remove excess grease, leaving some fat to help the patties bind and crisp.
Smash & Build
- Take 4 to 6 ounces of pulled pork per patty and compress firmly into tight, compact balls. Pack them as tight as possible so they hold their shape when smashed.
- Heat a griddle or cast iron over high heat until screaming hot. Place the pork balls on the surface and immediately smash thin with a flat spatula. Cook about 30 seconds until crispy and golden brown, flip, and cook another 20 to 30 seconds.
- Toast the brioche buns. Build each burger: bottom bun, Bachan's, crispy pulled pork smash patty, pickled red onions, dill pickles, more Bachan's, top bun. Serve hot.
Notes
Compress Tight: The tighter you pack the pulled pork balls, the better they smash and crisp on the griddle without falling apart.
Screaming Hot Griddle: High heat is non-negotiable. Lower temps steam the pork instead of searing it, which gives you grey, soggy patties instead of crispy ones.
Keep Some Fat: Don't drain the pork bone-dry after shredding. A little fat helps the patties bind and crisp. Overly dry pork will not hold together on the smash.