Pulled Pork Burger with Coleslaw

Pulled Pork Burger with Coleslaw

Pulled pork, the supreme discipline for all barbecue fans. But if you don’t have a barbecue, you don’t have to give up. We show you the preparation of our mega-delicious pulled pork from the oven, the Bavarian coleslaw, the burger Bun and the ultimate barbecue sauce. The inspiration once again came from Petra Hammerstein’s new book “delicate and juicy.”

Pig shoulder or pig neck, there the spirits divorce.

Traditionally, pulled pork is made from pork shoulder or pork neck. Big difference is the bone in the pig shoulder. If somehow possible, this should be bought with bones! The bone provides more flavour and the meat also bodes through much better. It is important for both: The meat should be beautifully marbled, so have a high fat content. If you leave off the rind to protect against drying out, you have to be aware that the rind is not fit for consumption at the end. It is of rubbery consistency.

Pulled Pork Burger with Coleslaw

Pulled Pork Burger with Coleslaw

Keyword Marinate meat
Prep Time 1 day
Cook Time 7 hours
Total Time 2 hours
Servings 6 person


  • 2 kg pork shoulder or pork neck
  • 150 ml apple juice
  • 100 ml water
  • 3 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 2 tbsp sweet paprika powder
  • 2 tbsp brown sugar
  • 1 tbsp black peppercorns
  • 2 tbsp sea salt
  • 1 tbsp bright mustard seeds
  • 1 tsp garlic powder
  • 1 tbsp cayenne pepper
  • 1 tbsp chilli flakes
  • 1 tbsp cumin
BURGER BUNS (12 pieces)
  • 300 ml milk
  • 3 eggs
  • 125 g butter
  • 750 g plain flour 405
  • 2 tbsp white sugar
  • 60 g fresh yeast 11/2 cubes
  • 1 tsp salt
  • 3 tbsp water
  • Some sesame seeds
  • 1/2 small head blue weed
  • 2 carrots
  • 1 organic apple sweet sour (Elstar)
  • 5 tbsp mayonnaise
  • 2 tbsp white balsamic vinegar
  • 1 tbsp sugar
  • 200 g yoghurt
  • Juice and abrasion of 1/2 lemon
  • Black pepper at will
  • 5 stalks parsley
  • 1 handful of cranberries
  • 2 garlic cloves
  • 2 shallots
  • 2 tbsp oil
  • 250 g canned tomatoes
  • 100 ml red wine vinegar
  • 3 tbsp brown sugar
  • 1 tsp light soy sauce
  • 2 tbsp maple syrup
  • 1/4 tsp grated ginger
  • 1/4 tsp chilli flakes
  • 1/4 tsp smoked paprika powder
  • 2 tbsp ketchup
  • 1/2 tsp freshly ground black pepper
  • Salt



  • The marinade is an important step in the preparation of a pulled pork. If the rub is responsible for the seasoning from the outside, then the marinade provides the special taste from the inside. In principle, you need acidity, sweetness, spice and some liquid to dilute. In our recipe, mix the apple juice and water together and heat slightly so that the water and salt dissolve well in it. Finally, add the Worcestershire sauce and stir. Pit the well-mixed marinade with the marinier syringe, piercing the syringe deep into the meat every two inches and squeezing in a good inch of the liquid. Repeat until the whole piece of meat has been processed. Then pat the meat dry.
  • The rub, in addition to the meat, is the crucial component for a pulled pork. Its composition provides the seasoning and gives the pulled pork its own character. All selected ingredients are roughly ground and mixed in a mortar or coffee mill. The finished rub is massaged vigorously into the meat. In order for the dry rub to stick to the meat, you should rub the meat with mustard or oil beforehand. It is best to wear disposable gloves, as the spices colour heavily. Place the marinated and rubed meat in a vacuum bag and seal airtight. Leave to rest in the fridge for 24 hours.
  • After the resting phase, preheat the oven to 140°C. Place the meat with the fat side up in a tray. Fry for 3 hours, brush with the leaking juice again and again. After 3 hours, wrap the meat in aluminum foil and fry in the oven for another 3 hours. Previously drain the roast juice from the roast and pick it up. The meat should end up fopping with two forks.


  • Warm the milk in a saucepan but do not let it cook.
  • Sift the flour into a bowl and squeeze a small hollow into it. Brush the yeast into the hollow, add the sugar and mix with a little milk to form a soft paste. Leave the mixture to rest covered for 10 minutes.
  • Add the butter and salt to the remaining milk and melt.
  • Add two eggs and the butter-milk mixture to the bowl and knead in the food processor for 5-10 minutes. As a rule of thumb, if the wheat dough detaches itself from the edge of the bowl during kneading, it is ready. To check the optimal servant, pull apart a small piece of dough with your fingers. The dough should be pulled into a smooth almost translucent skin.
  • Leave the dough to rest in a warm place, covered with a kitchen towel, for about an hour.
  • Then form the dough into a long strand, divide into 12 parts and form into a bun shape.
  • These have to go under a damp kitchen towel again for a good hour in a warm place.
  • Preheat the oven to 190°C two-sided heat.
  • Mix the remaining egg with little water. Brush the buns and sprinkle with the sesame seeds.
  • Spread the rolls on baking paper on one or more baking trays and bake in about 20 minutes until they are nicely golden brown. Then remove the sheet to cool from the oven and cover the buns with a dry kitchen towel. As a result, the buns remain fresh and fluffy.


  • Clean the carrots and blue cabbage. Remove the strunk from the blue cabbage. All roughly rustle. Sprinkle with a little salt and knead well.
  • Wash the organic apple, quarter and remove the core casing. Cut the quarters into fine strips.
  • In a bowl, mix together the mayonnaise, yoghurt, balsamic vinegar, lemon juice and abrasion and season with salt (consider the salt already used), sugar and black pepper.
  • Lift the mixture among the grated ingredients, add the apple strips and cranberries and mix well.
  • Chop the parsley small and sprinkle over it.
  • Put the salad in the fridge for at least three hours.
  • Season again at will.


  • For the BBQ sauce, peel the garlic and shallot, finely chop both.
  • Heat the oil in a frying pan. Sweat the garlic and shallot in it until soft over a medium heat.
  • Add tomatoes, vinegar, sugar, soy sauce, maple syrup, ketchup and the remaining spices, as well as salt and pepper, and cook for 20 minutes.
  • Allow to cool.
  • Place in the food processor and mix finely in 20 seconds.
  • Fill into a sterile glass and store in the fridge.


  • Cut the burger buns to 2/3.
  • Pull apart the pulled pork with two forks and pour over with the warmed roast juice.
  • Layer the pulled pork into the sliced buns. Above that, give the coleslaw and season with the BBQ sauce.
Pulled Pork Burger with Coleslaw