Pulled Pork Burger
Slow-cooked pulled pork in a brioche bun with coleslaw.
- 200 min
- 765 kcal / serving
- hard
- Protein
- 41.6 g
- Fat
- 43.1 g
- Carbs
- 52.4 g
Contains: gluten, mustard, sesame, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g pork shoulder
- 2 brioche burger buns
- 100 g white cabbage
- 1 small carrot
- 50 g tomato ketchup (for the BBQ sauce)
- 1 tbsp brown sugar (for the BBQ sauce)
- 1 tsp apple cider vinegar (for the BBQ sauce)
- 1 small clove garlic (for the BBQ sauce)
- 2 tbsp water (for the BBQ sauce)
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 1 tbsp mayonnaise
- 1 tsp smoked paprika
- Salt and pepper
Method
- Rub pork shoulder with 1/2 tsp smoked paprika, salt, and pepper.
- Place in a covered roasting pan and cook at 130 °C for about 3 hours.
- For the BBQ sauce stir the ketchup, sugar, vinegar, 1/2 tsp mustard, 1/2 tsp smoked paprika and the grated garlic into the water and simmer uncovered for 10 minutes until thick.
- Finely shred white cabbage and grate carrot, mix with mayonnaise, 1 tbsp apple cider vinegar and the remaining mustard for coleslaw.
- Shred the meat with two forks and mix with the BBQ sauce.
- Slice buns and toast briefly in the oven at 180 °C.
- Layer pulled pork and coleslaw onto buns and serve.
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