Buy all ingredients right below the recipe
Ingredients
- 100 ml Tomato ketchup
- 60 ml Balsamic vinegar of Modena
- 100 g Tomato paste
- 60 g brown cane sugar
- 20 g liquid honey
- 15 g iodized table salt
- 5 g garlic powder
- 500 g Pulled Pork (ready-cooked)
- 4 pieces Brioche Burger Buns
- 400 g white cabbage
- 100 g carrots
- 1 piece red onion
- 100 g sour cream
- 50 g mayonnaise
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp granulated sugar
- 1 tsp mustard (medium hot)
- 1 pinch ground black pepper
PREPARATION OF THE BBQ SAUCE
- 1Place all ingredients for the BBQ sauce (ketchup, balsamic, tomato paste, cane sugar, honey, garlic powder, and 10 g salt) into a small pot and simmer over medium heat for about 10 minutes.
- 2Stir constantly until the sauce has reached the desired thick consistency. Set aside and let cool.
PREPARATION OF THE COLESLAW
- 1Clean the white cabbage and cut into strips about 2 mm wide. Sprinkle with 5 g salt and knead vigorously for 1 minute. Let stand for 2-3 minutes. Then squeeze firmly in a sieve. Finely grate the carrots, finely dice the red onion. Add both to the cabbage. Mix a dressing from sour cream, mayonnaise, lemon juice, white wine vinegar, granulated sugar, mustard, and pepper, and combine with the vegetables.
ASSEMBLE THE BURGER
- 1Slice open the brioche burger buns. Spread the bottom half with BBQ sauce, distribute the warmed pulled pork on top, and top with coleslaw. Place the top bun half on and serve.
