What you need
- grillart® Whiskey Smoking Chips
- grillart® Pulled Pork Claws
Ingredients
- 1.5 kg pork neck
- 60 grams Dijon mustard
Rub ingredients
- 2 tbsp cane sugar
- 5 tbsp sweet paprika powder
- 1 tbsp hot paprika powder
- 3 tbsp black pepper, ground
- 2 tbsp sea salt
- 1 tsp cumin
BBQ Sauce
- 1 pc onion
- 2 pcs garlic cloves
- 100 ml red wine
- 250 grams tomato sauce
- 2 tbsp balsamic vinegar
- 2 tbsp cane sugar
- 1/2 tsp chili flakes
For the burger
- 8 pcs burger buns
- 400 grams red cabbage
- 1 pc lettuce
Preparation
Meat
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Wash the meat, pat dry, and then coat with mustard.
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For the rub, mix all the above-mentioned ingredients together, then rub the meat with it on all sides and press down firmly with your hands.
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Now vacuum seal the marinated piece of meat or wrap it tightly in cling film. Put it in the refrigerator and let it rest overnight.
BBQ Sauce
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Peel the garlic and onion and cut into fine pieces. Heat some oil and sauté them until translucent. Then deglaze with red wine, add the remaining ingredients, and season to taste with salt and pepper.
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Puree with a hand blender and let cool.
Cooking the meat
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Take the meat out of the refrigerator and let it slowly come to room temperature.
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Now set the grill to 100°C and place the unwrapped piece of meat on it. Let it remain on the grill for 8-10 hours.
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Soak the smoking chips in water for 20-30 minutes. Then distribute them over the coals. Add a handful of smoking chips from time to time during the long cooking time.
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The meat is ready when it has reached a core temperature of 88°C.
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Now take the meat out of the oven and shred it using the Pulled Pork claws.
Assembling the burger
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First, cut the burger bun in half; place a lettuce leaf on the bottom bun first, then distribute the pulled pork on top.
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Add the red cabbage on top of the pulled pork, followed by the BBQ sauce.
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Put the lid on and your grillart Pulled Pork Burger is ready.
Do you like this recipe, have questions about it, or any other concerns? 😊 Let us know and leave a comment!
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