Pulled Pork Smoked in Grill with Homemade Rolls, Coleslaw and Barbecue Sauce

• Put the juniper berries, mustard seeds and a few herbs of your choice in a large mortar to grind them. As an alternative, a mixer can also be used. Then cut the garlic very finely or grate it with a garlic grater (garlic powder can also be used as an alternative). Now mix all the ingredients together.
• Thoroughly rub the meat with olive oil and the finished spice mixture and wrap tightly in cling film. The meat must be stored in the refrigerator for two days so that the spice mixture can take effect.
• On the day of preparation, preheat the oven to 110 degrees (convection). Place the meat in the oven together with a thermometer for approx. 8 to 9 hours until the core temperature has reached 95 degrees. Then wrap the meat in aluminum foil. Pour boiling water into a couple of water bottles and set aside with the meat so that it stays nice and warm. After the hamburger rolls are ready, you can remove the meat from the foil and use two forks to shred the meat into small pieces.

Barbecue sauce

• Reduce the cola by heating it to about 0.25 liters. Then take the saucepan off the hob, add the ketchup and the remaining ingredients and stir everything well. Bring the sauce to the boil again briefly. If the consistency is too thick, you can still add a little cola. Finally, pour the hot sauce into glass bottles and let stand on the lid for three days. If stored in a cool and dry place, the sauce will keep for up to a year.

Hamburger rolls

• For the dough, put water and milk in a bowl. Mix in the sugar and add the chopped yeast cube. Let the whole thing stand for about 5 minutes. Then add the remaining ingredients for the dough: flour, salt, an egg and the soft (or liquid) butter. Now knead the ingredients into a smooth dough. Cover the finished dough and let it rise in a warm place for about an hour.
• After the waiting time, the rolls can be shaped. To do this, shape the dough into an even, round ball in the palms of your hands. Then press them on a baking sheet lined with baking paper to form a flat disc approx. 9 cm in diameter and approx. 2.5 cm in height. Now the dough pieces have to rise again covered for an hour so that they become nice and fluffy. In the meantime, whisk an egg with 1 tablespoon of water and 1 tablespoon of milk and, after an hour, spread the egg mixture onto the rolls. Now the rolls can be pushed into the oven preheated to 200 degrees (top / bottom heat) for about 16 to 20 minutes until they are golden brown.

coleslaw

• For the coleslaw, cut the cabbage, onion and carrot into very fine pieces. Then mix the remaining ingredients together for the dressing and place in a large bowl. Mix the chopped vegetables with the dressing and let the salad stand for about two hours. Finally, arrange all the components of the dish on a plate and serve.