Pulled Pork Burger with Coleslaw and BBQ Sauce

5 from 5 votes
Prep Time 1 hr
Cook Time 7 hrs 30 mins
Total Time 8 hrs 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 92 kcal

Ingredients
 

The meat

  • 1 kilogram Pork neck

For the "rub" (the day before)

  • 1 tsp Garlic powder
  • 2 tsp Salt
  • 1 tbsp Sugar
  • 0,5 tbsp Ground coriander
  • 0,5 tbsp Rosemary
  • 0,5 tbsp Thyme
  • 1 tsp Cumin
  • 3 tbsp Dijon mustard
  • 120 ml Apple juice

For the Coleslaw

  • 0,333333 White cabbage
  • 100 g Greek yogurt
  • 0,5 bunch Flat leaf parsley
  • 0,5 tsp Salt
  • 200 g Mayonnaise
  • 1 tbsp White wine vinegar
  • 2 tsp Sugar
  • 1 tsp Dijon mustard
  • Black pepper

For the BBQ sauce

  • 250 ml Cola
  • 200 ml Tomato ketchup
  • 1 tsp Sriracha sauce or other chilli sauce
  • 0,5 tbsp Brown sugar
  • 2 tsp Soy sauce
  • 1 tsp Onion powder
  • 1 tsp Worcester sauce
  • 1 tsp Garlic powder
  • 4 tsp Paprika powder (smoked)

Instructions
 

The buns (in the morning)

  • I made my Japanese brioche buns again as burger buns. You can find the recipe here: This chicken burger puts McDonald's in the shade. Since the pulled pork will confiscate the oven for a relatively long time, you should bake the buns on the morning of the burger day and then store them covered until the meat is ready.

Season the meat - make the rub (the day before)

  • For the rub for the pulled pork. Mix salt, paprika powder, garlic powder, cumin, thyme, rosemary, ground coriander and sugar. Then rub the meat vigorously first with mustard and then with the spice mixture. Wrap the meat in cling film and let it steep in the refrigerator overnight.
  • The next morning, take the meat out of the refrigerator about 2 hours before preparing it. Meanwhile, the buns can be made. Then preheat the oven to 110 degrees top / bottom heat. Pour the apple juice and the resulting gravy into an ovenproof dish and place the meat on top. Now cook the meat in the oven for 7 hours until the meat almost falls apart.

The Coleslaw

  • Meanwhile, do the Coleslaw. To do this, finely slice the cabbage and mix with 1 teaspoon salt and sugar. Then knead vigorously with your hands. Mix with mayonnaise, yogurt, mustard and white wine vinegar and season again with salt and pepper. Roughly chop the parsley and mix with the salad. Put the coleslaw in the fridge and let it steep until the meat is done.

The BBQ sauce

  • Put the cola in a small saucepan and reduce to about 1/3 over medium heat. Then add the ketchup, spices, soy, sriracha and Worcestershire sauce. Bring to the boil and then simmer for another 10-15 minutes until the desired consistency is achieved.

Put the burger together

  • Cut the buns open. If you like, you can toast them in a pan with a little butter. Then coat both bun halves with the BBQ sauce. Tear the meat apart with two forks. Generously cover the lower half of the bun with the meat strips. Top it off with a little coleslaw. Good Appetite!

Nutrition

Serving: 100gCalories: 92kcalCarbohydrates: 2.3gProtein: 16.6gFat: 1.6g

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