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Pulled pork burger with coleslaw and BBQ sauce

120 min
Pulled pork burger with coleslaw and BBQ sauce

Pulled pork burger with coleslaw and BBQ sauce

120 min
  • 1 kgpork shoulder with rind
  • 4 xhamburger buns
  • 1 Tbspsunflower oil
  • 1 tspcumin
  • 1 tsppaprika spice
  • 1 pinchsalt and pepper
  • 1 xonion
  • 1 xgarlic clove
  • 1 Tbspsunflower oil
  • 40 mlorange juice
  • 40 mlbalsamic vinegar
  • 40 mlbeer
  • 1 pinchsalt and pepper
  • 1 pinchchilli flakes
  • 500 ghispi cabbage
  • 1 handfulparsley
  • 2 Tbspcanola oil
  • 2 Tbspwhite wine vinegar
  • 1 tspblack cumin
  • 1 pinchsugar
  • 1 pinchsalt and pepper

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meat and vegetable mincer
mug 0.6 l
multi-purpose blade
Rinse the meat, dab dry and score the fat in a diamond pattern. Mix the cumin, paprika powder, salt and pepper, using the bamix® with the processor. Drizzle the meat with oil, rub with the seasoning mixture, wrap in cling film and leave to marinate in the refrigerator for about 24 hours. Remove the shoulder from the refrigerator about 3 hours before frying.
Indirectly barbecue for approx. 16 hours at 120 degrees. Monitor the core temperature until it has reached 90 degrees. Let it rest for about 1 hour. Then pull apart and add a little beer.
In the meantime, peel the onion and garlic for the burger sauce and chop, using the bamix® with the meat mincer. Heat the oil in a small saucepan, fry the onions and garlic until translucent and then season with salt. Add the orange juice, balsamic vinegar, beer and chili flakes to the onions and let this thicken for about 25 minutes. Then puree the sauce in the beaker, using the bamix® with the mincer, and season with salt and pepper.
For the coleslaw, cut the cabbage in half and then into thin strips. Season with salt, pepper, sugar, oil and vinegar. Coarsely chop the parsley and cumin, using the bamix® with the processor. Then season the coleslaw with this mixture. Let it infuse in a cool place for 2–3 hours, stirring from time to time.
Spread some sauce on the burger buns, put coleslaw and meat on top. Cover the burger with the other half of the bun and enjoy.
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