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🍽️ Juicy Pulled Pork Burger

395 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 1 pcs.
• rosemary, fresh 10 g
• pork neck steaks 800 g
• apple juice 150 ml
• balsamic vinegar, light 50 ml
• vegetable broth 600 ml
• barbecue sauce 200 ml
• salt pinch
• chili, ground 0.5 tsp
• mini romaine lettuce 1 pcs.
• vine tomatoes 1 pcs.
• pickles 2 pcs.
• hamburger buns 4 pcs.
• ketchup 4 tsp

Instructions

1. 1. Halve the onions and peel off the skin.
2. 2. Peel the garlic cloves.
3. 3. Wash the rosemary and pat it dry with a kitchen towel.
4. 4. Wash the pork neck steaks and pat them dry as well.
5. 5. Place the halved onions, rosemary, and garlic into the mixing container.
6. 6. Chop these ingredients for 6 seconds on speed 8.
7. 7. Add the pork neck steaks, apple juice, vinegar, vegetable broth, 150 grams of barbecue sauce, 1 teaspoon of salt, and chili to the container.
8. 8. Cook the mixture in slow-cooking mode for 5 hours at 90 degrees Celsius.
9. 9. Halve the lettuce and remove the hard core in the center.
10. 10. Peel off the individual leaves and wash them thoroughly.
11. 11. Wash the tomato and remove the hard stem area.
12. 12. Slice the tomato into thin rounds.
13. 13. Slice the pickles as well.
14. 14. After the cooking time is finished, strain the meat and onions through a sieve.
15. 15. Catch the remaining cooking liquid in a bowl.
16. 16. Return the drained meat, 50 milliliters of the collected cooking liquid, and 50 grams of barbecue sauce to the mixing container.
17. 17. Chop the mixture for 30 seconds in reverse mode on speed 3 to create the pulled pork texture.
18. 18. Halve the burger buns.
19. 19. Toast the bun halves in a pan until golden brown, if desired.
20. 20. Spread 1 teaspoon of ketchup on each bun half.
21. 21. Top the buns with the pulled pork, lettuce leaves, tomato slices, and pickles.
22. 22. Close the burgers and serve them immediately.

Nutrition per serving

• kcal: 395
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 32 g