Pulled Pork Burger with Western Beans

Rub the pork neck with the spices (carefully massage in) and refrigerate for at least 5 hours. Wet the bottom of the Dutch oven with clarified butter. Briquette distribution for the Dutch oven: 8 pieces at the bottom and 16 pieces at the top. Cooking time approx. 5 hours. Then pull (torn), then distribute the Smoky BBQ Sauce over it and mix evenly. Then smoke in the smoker for about ½ hour.

Peel the onions and garlic, chop them finely and sweat them lightly in the oil, do not let them brown, add the tomatoes and cook for about 15 minutes. Puree the mixture, close it tightly in a container and let it steep overnight.

Finely slice the cabbage and carrots and finely chop the onions. Mix the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add the cabbage, carrots and onions, mix well and then chill.

Mix in warm water, milk in a bowl, sugar, crumble the yeast into it. Then let stand for 5 minutes. Press the dough (yeast stock, flour, egg, salt well) into 5 slices and cover on a baking sheet lined with baking paper, leave to rise for at least 2 hours. Baking time approx. 20 minutes at 200 degrees with top and bottom heat in the oven. For the glaze, whisk an egg, 2 tablespoons of milk with 2 tablespoons of water, brush the buns with it and sprinkle with sesame seeds. Then let it cool down. Cut the buns open, cover the lower half with coleslaw, then with pulled pork, cover with a slice of cheddar cheese, and place in the smoker for a short time (the cheese must flow slightly).

Put two cans of chopped tomatoes in a saucepan, season with salt and pepper. Then cut 6 small chili peppers and a yellow habanero into small pieces and add. Add a strong dash of whiskey and a tablespoon of brown sugar. Now add a diced onion. Then put the sauce in the Dutch oven and add the red and white beans. Briquette distribution for the Dutch oven: 5 pieces at the bottom and 14 pieces at the top. Stir briefly and simmer for approx. 60 minutes. Season again to taste in between, possibly adding a little whiskey or brown sugar.