Serves 6 to 8


  • Boneless Pork Shoulder, 1 kilogram
  • Chili Powder, 1 tablespoon
  • Salt, 1 tablespoon
  • Ground Cumin, ½ teaspoon
  • Ground Cinnamon, ¼ teaspoon
  • Low-sodium Chicken Stock, 200ml
  • Yellow Onions, 2 (diced)
  • Minced Garlic, 2 teaspoons
  • Brown Sugar, 1 tablespoon
  • Tomato Paste, 50 grams     
  • Apple Cider Vinegar, 100ml
  • BBQ Sauce, 400 grams
  • Worcestershire Sauce, 1 tablespoon
  • Burgers Buns, 6 to 8
  • Coleslaw, to desired amount

Pulled Pork Burger ingredients


  1. In a bowl, marinate pork shoulder with chili powder, salt, ground cumin, ground cinnamon for 10 minutes and set aside for later use.
  2. In a bowl, add chicken stock, minced garlic, brown sugar, tomato paste, apple cider vinegar, BBQ sauce, Worcestershire sauce, mix well and set aside for later use.
  3. In a 3.0L Thermos® Shuttle Chef® inner pot, add marinated pork shoulder, chicken stock mixture, bring contents to a boil and simmer for 10 minutes.  Let it sit aside to continue cooking, for at least 6 hours.

    Pulled Pork Burger After 6 hours

  4. Before serving, use a fork to shred pork, place on burger bun and add coleslaw.



  • The recipe is based on using the 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.