Pulled Pork Burger with Coleslaw & BBQ Sauce

Rub the pork shoulder with a rub made from brown sugar, paprika, garlic and onion powder. Cook in a slow cooker on low for 8 hours (or in the oven at 120 °C for approx. 6 hours) until the meat falls apart.

Remove the meat from the pot and shred (pull) it into fine strips with two forks. Mix with some pan juices and the BBQ sauce.

Finely grate white cabbage and carrots. Mix with mayonnaise, apple cider vinegar, salt and pepper and let it sit for at least 30 minutes.