Pulled Pork Burger with Coleslaw

 Who has had the pleasure to meet me (is this irony?) - knows that I am in love with burgers! However, my classic burgers never end up as good as the ones in some amazing restaurants. This is why I have turned to an amazing alternative; the pulled pork burger!



I of course know that this is a recipe that has popped up on most food blogs - yet that doesn't mean that my blog should be robbed for such a gift as the pulled pork burger is.

Make sure you have plenty of time because this baby takes some hours to prepare - but it is worth it! I tell you!

Meat:
1 pork shoulder
2 tablespoons paprika
1 teaspoon smoked paprika
3 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly grounded black pepper
1 teaspoon cayenne pepper

Burger buns(6 pieces):
250gr spelt flour
200gr white flour
2 teaspoons salt
15gr yeast
2,5dl water
50gr butter
Pinch of sugar
1 egg
sesame seeds

Coleslaw:
1 large carrot
1/2 head green cabbage
1 small onion
3 teaspoons Greek yoghurt
1 teaspoon mayo
1 teaspoon vinegar
a little bit of brown sugar

1. The evening before you want make the dish you have to make mix the spices and rub it into the meat. Before you do that you have to think: do I leave the whole piece of meat - in such case I will need minimum 8 hours of baking the meat or do I cut it into smaller chunks, approx. 5-7 cm, and it will need cca. 4 hours of baking. After you have decided, rub the mix of spices on the meat, wrap it up and put it in the fridge till the next morning.
2. In the morning add a little water to the meat and keep in mind that it will be in the oven for quite some time, therefore it needs to have water throughout the whole time. Cover your bowl with tinfoil and put it in the oven for 4 hours when small chunks, if you go for the whole piece then 8 - 10 hours depending on the size. Bake it at 130 C.
3. Next step: the burger buns! Weight the flours together, add a pinch of sugar and the salt. Next; Warm up the butter and let it cool down a little bit on the site. Heat the water up, not too much though - roughly translated from Danish - finger temperature, aka you won't burn yourself when dipping a finger in the water. Add the yeast. Add the flour mixture and butter into the water little after little till it creates nice non-sticky dough (it may happen that you will have some extra flour, but no worries, that can be used when forming the buns). Let it rest in a warmer place for one hour. 
4. After the dough rose you can continue! Use a little flour to roll out a 'sausage' which you divide into 6 equally large buns. Form the with your hands and let them rest for 20 more minutes on the baking sheet.  
5. Brush the buns with a crushed egg and then drizzle sesame seeds over it - voila! It is ready for the oven as well! Bake them for 15minutes at 225 C. I usually take the meat out so the buns can be baked and afterwards they are done - I put the meat back in without the tinfoil, so it gets a little bit of crust - don't forget to lower the temperature again!
6. After the meat is back in the oven and the buns are resting - you can now prepare the Coleslaw!
   Grate the carrot and cabbage - or just cut it in small pieces, just as the onion. Mix it in a bowl with mayo, Greek yoghurt, vinegar and mustard.  Season with salt, pepper and sugar according to your liking.

Serve with a little bit of BBQ sauce as well and if you have crispy onions it also adds a nice kick to the whole taste.

Enjoy!