Pulled Pork Burger

Ingredients for 2 servings:

• 750 g pork neck with bone, in one piece
• 3 tbsp paprika powder
• 1 tsp cayenne pepper
• 1 tbsp sea salt
• 2 tbsp brown sugar
• 1 tsp thyme, dried
• 250 ml BBQ sauce
• 2 onions, red
• 1 tsp butter
• 1 tbsp honey
• 2 burger buns
• 100g Camembert(s)
• lamb’s lettuce
• 2 tbsp peanut butter
• 100 g coleslaw

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Mix together the paprika powder, cayenne pepper, salt, brown sugar, and thyme. Preheat the oven to 130°C (top/bottom heat). Remove the pork neck from the bone and cut into 2 cm thick slices. Wash the pork neck steaks, pat dry, and rub with the dry rub. Mix the BBQ sauce with 250 ml of water and pour into a casserole dish. Place the pork neck steaks in the casserole dish and place in the oven for approx. 30 minutes. After 30 minutes, cover the casserole dish with aluminum foil and cook the steaks in the oven for another 60-75 minutes. Then remove the neck steaks from the casserole dish and place them in a bowl. Shred them with two forks. Loosen the BBQ liquid from the bottom of the casserole dish with a splash of hot water and stir until you have a smooth sauce. Pour this sauce over the pulled pork and mix everything well. Peel the onions and slice them into rings. Heat butter in a pan and fry the onion rings until brown. Caramelize with honey. Briefly toast the burger buns in the oven. Wash the lamb’s lettuce thoroughly and drain. Slice the Camembert. Spread a spoonful of peanut butter on the bottom half of each burger bun. Spread some coleslaw on top and place half of the pulled pork on top. Finally, layer the Camembert and lamb’s lettuce on top of the pulled pork. Cover with the top half of the burger buns.