Iberian Pork Pulled Pork on Brioche Bun with Avocado and Onions

For the buns: Gently heat the milk, butter and sugar so that the yeast can rise. Pour this mixture into a food processor for further processing. Turn on the food processor and add half of the flour, salt and egg. Knead for 8 minutes while adding the second half of the flour in a spoonful. After the 8 minutes, divide the dough into 8 buns of equal size (approx. 90 grams each) and let rise for 40 minutes. Then brush with the egg yolk-milk mixture and bake in the oven at 200 degrees top and bottom heat for 13 minutes. The buns are now ready and can cool down.

Cut red onions into rings about 0.5 cm thick and fry in oil and butter. After a while, add a little sugar and salt and deglaze with balsamic vinegar. Cut the avocados into wedges and place on the burger, drizzle with a little sea salt and olive oil. Finally, put the caramelized onions on top and serve.

Mix the grill spice mixture with 1 - 2 tablespoons of sugar the day before, it should taste a little sweet. For example, a mixture for pork steaks that contains 1% salt and no flavors or other additives, just finely ground spices, is suitable. Then rub the roast well with this mixture. Important: Work in the spice well where the meat has dents and cracks due to the grain, the further inside, the more flavor the roast will have afterwards. Then put in a freezer bag and squeeze out all air or vacuum seal with a vacuum sealer. On the day of preparation, preheat the oven to 110 ° C. 1 hour before starting, take the roast out of the refrigerator so that it reaches room temperature. Mix the fruit juice, 1 - 2 tablespoons of sugar and the really concentrated stock (a lot of stock powder and a little water). Take the roast out of its packaging and pour everything in it into the fruit juice mixture. If you have a syringe for the roast, prepare a little more and "inoculate" the roast with it, that makes it much spicier and juicier. Pour this mixture into an ovenproof dish and place under the roast in the oven. Pierce a meat thermometer in the middle. Now place the roast on the grill rack over the bowl with the fruit juice mixture, not too high, rather at the bottom of the oven. Now and then check whether there is still liquid in the bowl, if not, just add water or juice or broth, depending on your taste. After 3 - 4 hours, when the roast has a core temperature of around 70 ° C, brush or baste the liquid below it from time to time. Don't be alarmed, the roast usually has a "plateau phase", i.e. the core temperature, which otherwise rises steadily, stays at the same level for a long time, up to an hour, sometimes it even drops a little, but this is normal. It is therefore important that the oven temperature is not increased. When the roast has reached a core temperature of 90 - 95 ° C after approx. 6 hours, take the roast out of the oven and wrap it in aluminum foil and then in towels. Then it's best to pack an (uncooled) cool box, as this retains the heat. It should rest there for at least an hour. After the rest period, open the packaging, add the collected liquid to the other sauce, heat it up again and prepare it. Pick the roast apart with two forks so that you can remove the fat and get shredded pieces of meat. Put the meat in a bowl and pour a little sauce over it from time to time. Then cover with aluminum foil and keep warm in the oven at 50 ° C until eaten.