So tender, you'd think it was a lie
Recipe for sous vide pulled pork burger
Delicious burger with exceptionally tender and delightful pulled pork, coleslaw, BBQ sauce, and jalapenos.
Servings: persons
Sous Vide Pulled Pork Burger
So tender, you'd think it was a lie
Equipment
- Sous Vide
- Bowl
- Ovenproof dish
- Oven
- Grill (oven alternative)
Ingredients
- 1.5 kg Neck Fillet
- 0.5 pcs. White Cabbage
- 5 pcs. Carrots
- 3 dl Sour Cream
- 1 dl Mayonnaise
- 0.5 dl Apple Cider Vinegar
- 1 tsp. Honey
- 1 tablespoon Dijon mustard
- 2 tsp. Cane Sugar
- 1 tsp. Cumin crushed
- 1 pcs. BBQ Sauce
- 1 pcs. BBQ Rub til svin
- 1 glass Jalapenos glass
- 1 package Brioche Burger Bun
Instructions
- Set your Sous Vide to 74 degrees Celsius (165 degrees Fahrenheit).
- Season the pork neck with a good BBQ rub and vacuum seal it. Then cook it Sous Vide for 24 hours.
- Shred carrots and white cabbage, add crushed cumin, cane sugar, Dijon mustard, honey, apple cider vinegar, mayonnaise, and crème fraîche, and mix it all together. Chill for later use.
- When the pork is nearly done after 24 hours, preheat the oven to 200c fan, so the brioche buns can be warmed.
- Additionally, the pork should be patted dry with kitchen paper, given another layer of BBQ rub, and then given a crust either in the oven at 230 degrees Celsius (446 degrees Fahrenheit) fan or with a gas torch.
- Then shred the meat and serve in a brioche bun with your coleslaw, jalapenos, and a good BBQ sauce.
- Enjoy and bon appétit.