Pulled Pork Burger À La SuperBasti
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 10 hrs |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the meat:
- 1 pork neck, approx. .5 - 2 kg
- BBQ rub (e.g. Magic Dust)
For the salad: (Coleslaw)
- 0.75 kg ¾ white cabbage
- 2 carrot (s)
- 1 onion (s)
- 125 g mayonnaise
- 75 ml buttermilk
- 2 tablespoon honey
- 0.5 teaspoon ½ salt
- 1 teaspoon mustard
- 1 tablespoon white wine vinegar
- some pepper
For the burger buns:
- 120 ml water, lukewarm
- 60 ml milk
- 2 teaspoons sugar
- 21 g fresh yeast
- 50 g butter
- 3 egg (s)
- 400 g flour (alternatively spelled flour, but then use 20% more liquid)
- BBQ sauce for topping
Print Recipe
Pin Recipe Instructions
- Preparation of pulled pork - the day before:
- Rub the pork neck with plenty of spice, do not be too frugal. Wrap the grated meat in cling film and leave to stand in the refrigerator overnight, for at least 12 hours.
- Early in the morning, before putting it on the grill, let the meat soak in the foil for an hour at room temperature. Soak the beech wood chips for smoking.
- Now prepare the grill. Place the meat on a wire rack over indirect heat and place a drip tray underneath.
- Now heat the grill to a temperature of 110 ° C - 120 ° C. First place the smoker box alone on the grillage until it starts to smell. Now place the meat on the wire rack and attach a meat thermo. Slowly cook the meat for the next 8 - 12 hours until a core temperature of 90 ° C - 93 ° C is reached.
- Very important: Stay away from the grill - you may need to readjust the temperature a little. The meat needs rest and even heat.
- When the target temperature is reached, turn off the grill, carefully wrap the meat in plenty of aluminum foil and let it sit for 60 minutes on the grate that is still warm.
- When everything is arranged on the table, open the foil and then “pull the pork” - pull the meat apart with two forks.
- Preparation Coleslaw - the day before:
- Cut the cabbage, carrots and onions into fine strips with a vegetable slicer (e.g. from Börner) and place in a large bowl. Mix the mayonnaise with honey, buttermilk, mustard, vinegar and the salt and season with pepper. Pour the sauce over the vegetables and stir well. Let the salad stand in the refrigerator for a few hours, or better overnight. Shake it up vigorously every now and then.
- Preparation of burger buns - at approx. 88 ° C core temperature of the meat:
- Mix the water with the milk and sugar. Crumble in the yeast. Let the butter melt in a saucepan and add to the yeast liquid with two eggs, the flour and the salt. Knead everything into a smooth dough. Shape the dough into a ball and let rise in a bowl in a warm place for about an hour.
- Knead the risen dough well again, shape into small balls and place on a baking sheet lined with baking paper. Since the buns continue to rise, lay them out with a little space - it`s better to use two trays. Separate the yolks from the remaining egg and stir well. Brush the rolls with the egg yolk mixture.
- Bake in a hot oven at 180 ° C top / bottom heat for about 20 minutes.
- Tip: When the buns are freshly made, they are still nice and warm - delicious!
- Serve:
- Divide the buns in half. Cover the underside with the freshly peeled meat, spread some BBQ sauce on top and cover with the Coleslaw. Put the lid on the bun and the SuperBasti Pulled Pork Burger is ready.
- It is best to have a roll of kitchen paper ready, because the burger is only eaten by hand.
- Side dishes? Better to do without it and eat two to three burgers.
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