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–+ servings
Servings: 5 persons

Sous Vide Pulled Pork Burger

So tender, you'd think it was a lie
Author: Sebastian Jespersen
Keyword: BBQ, burger, pulled pork, sous vide
Prep Time: 5 minutes
Cook Time: 1 day
Metric - US Customary

Equipment

  • Sous Vide
  • Bowl
  • Ovenproof dish
  • Oven
  • Grill (oven alternative)

Ingredients

  • 1.5 kg Neck Fillet
  • 0.5 pcs. White Cabbage
  • 5 pcs. Carrots
  • 300 gram Sour Cream
  • 95 gram Mayonnaise
  • 50 gram Apple Cider Vinegar
  • 7 gram Honey
  • 15 gram Dijon mustard
  • 8 gram Cane Sugar
  • 2 gram 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.