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–+ servings
Servings: 8 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
Author: Pia Kromann
Course: Dinner
Cuisine: American
Keyword: burger, Cabbage, Dinner, Grill, Pig
Prep Time: 30 minutes
Cook Time: 13 hours
Resting time: 10 hours
Metric - US Customary

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.