A delicious combination with a twist. Coleslaw gets a bit more flavor. Durum bun, pulled pork, bearnaise coleslaw, and pickled red onions
Recipe for grilled pulled pork burger with bearnaise coleslaw
Get ready to revolutionize your grill menu with this recipe for Pulled Pork Burger with Bearnaise Coleslaw. This dish combines the classic, juicy flavor of slow-cooked pulled pork with an innovative twist of bearnaise-infused coleslaw, all served between freshly baked durum wheat rolls. It’s a perfect blend of the traditional and the cutting-edge, bringing a whole new dimension to your barbecue.
The bearnaise coleslaw adds a refined and aromatic flavor that perfectly complements the smoky pulled pork. With pickled red onions to add an extra layer of sweetness and tanginess, this burger is not just a meal; it’s an experience. Follow this recipe and prepare to impress your guests with a burger that sets new standards for summer grilling.
Servings: servings
Grilled Pulled Pork Burger with Bearnaise Coleslaw
A delicious combination with a twist. Coleslaw gets a bit more flavor. Durum bun, pulled pork, bearnaise coleslaw, and pickled red onions
Equipment
- Grill Grill temperature: 105° C
Ingredients
- 2 kg Neck Fillet
- 8 pcs. Burger Buns durum
- 100 gram Rub Traeger Chili and Garlic
- Salt and Pepper
- 300 gram Pickled red onions
- 480 gram Barbecue sauce Traeger BBQ Sauce
- 200 gram Apple Juice
- Salt and Pepper
Bearnaise Coleslaw:
- 1 pcs. Pointed Cabbage in very thin strips
- 2 pcs. Carrots large, grated
- 240 gram mayonnaise
- 7.5 gram Bearnaise essence
- 100 gram Sour Cream
- 10 ribs Chives chopped
- 3 gram Tarragon chopped
- 1 stk Shallots finely chopped
Instructions
Kitchen
- Rub the pork neck fillet with spice and sprinkle with salt and pepper, wrap it up. Refrigerate for 10-12 hours.
- Mix all the coleslaw ingredients.
Grill
- Set the grill to 105° C.
- Unwrap the meat and place it directly on the grill rack. Grill it to a core temperature of 90° C for about 12 hours. Pull it apart, pour apple juice, salt, and pepper over.
- Toast the durum buns on the grill rack.
Assemble
- Spread BBQ sauce on both the top and bottom of the bun.
- Place a bit of coleslaw on the bottom.
- Then a good portion of pulled pork.
- Red onions and finally the top bun.