Pulled Pork Burger with Coleslaw & Jalapeño Mayo
Pulled pork slow-cooked for hours on a toasted brioche bun with crisp coleslaw and fiery jalapeño mayo—pure American BBQ culture, perfectly complemented by Australian wine.
Equipment
- 1 Ofenfester Schmortopf mit Deckel oder Slow Cooker
- 1 Backofen
- 1 Zwei Gabeln zum Zupfen
- Rührschüsseln
- 1 Schneidebrett und Messer
- 1 Grillpfanne oder Toaster für die Buns
- 1 Mandoline oder Reibe für den Coleslaw
Ingredients
- 800 g Pork shoulder with bones or without
- 2 Tablespoon of olive oil
- 2 tsp smoked paprika
- 1 teaspoon of cumin ground
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tsp brown sugar
- 1 teaspoon of salt
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 150 ml Apple juice or apple cider vinegar
- 150 ml BBQ sauce store-bought or homemade
FOR THE COLESLAW:
- ¼ White cabbage thinly sliced
- 1 carrot coarsely grated
- 3 tablespoon of mayonnaise
- 1 tablespoon of apple cider vinegar
- 1 tablespoons of sugar
- Salt and white pepper
FOR THE JALAPEÑO MAYO:
- 4 tablespoon of mayonnaise
- 2 tablespoon of pickled jalapeños finely chopped
- 1 tbsp jalapeño sauce
- 1 tbsp lime juice
- Salt to taste
FOR THE BURGER:
- 2 Brioche-Buns
- 20 g Butter for toasting
Instructions
PREPARATION:
- Mix all the spices for the pulled pork to make a dry rub.
- Pat the pork shoulder dry and rub the dry rub generously all over it.
- Cover and marinate in the refrigerator overnight—or for at least 2 hours.
- For the coleslaw, combine the cabbage and carrots with mayonnaise, apple cider vinegar, sugar, salt, and pepper, and let it sit for at least 1 hour.
- For the jalapeño mayo, mix all the ingredients together and chill.
COOKING STEPS:
- Preheat the oven to 150 °C (top and bottom heat).
- Heat the olive oil in an ovenproof casserole dish over high heat and sear the pork shoulder on all sides until it develops a dark crust.
- Pour in the apple juice, cover, and braise in the oven for 6–8 hours, until the meat falls apart when touched.
- Remove the meat, let it cool slightly, and use two forks to pull it apart into coarse strands.
- Skim the fat off the braising liquid, mix in the BBQ sauce, and toss the shredded meat in it.
- Cut the brioche buns in half, brush them with butter, and toast them in a grill pan or toaster until golden brown.
SERVE:
- Spread a generous amount of jalapeño mayo on the bottom half of the brioche.
- Spoon the pulled pork over the top, topped with BBQ sauce.
- Top with coleslaw.
- Place the top half of the bun on top and press down gently.
- Secure with a wooden skewer and serve immediately—pulled pork burgers won’t wait for anyone.
SIDE DISHES:
- Sweet Potato Fries with Sea Salt
- Pickled cucumbers and red onions
- Geröstete Maiskolben mit Chilibutter
Nutrition
Calories: 820kcalCarbohydrates: 52gProtein: 48gFat: 42g
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