Pulled Pork Burger with Cabbage Salad

Ingredients

• 2 cloves garlic
• 1 tsp peppercorns
• 4 juniper berries
• 1 tbsp paprika (sweet)
• Salt
• 1 tsp cumin (ground)
• 800 g pork shoulder
• 500 ml light beer
• 200 g red cabbage
• 1 apple
• 2 tbsp yogurt
• 2 tbsp mayonnaise
• a splash lemon juice
• black pepper (from grinder)
• 4 burger buns

Instructions

1. 1.

   Peel the garlic and press it into a bowl. Coarsely crush the peppercorns and juniper berries in a mortar, then mix with paprika, 1 tsp salt, and cumin into the garlic. Rinse the meat, pat dry, and rub with the spice mixture. Wrap tightly in plastic wrap and refrigerate overnight. About an hour before cooking, remove from cold and unwrap.

2. 2.

   Preheat the oven to 120°C (radiant heat).

3. 3.

   Place the pork on a deep baking tray and pour over the beer. Bake for about 6 hours until the internal temperature reaches 90°C. Periodically baste with pan juices and add water as needed. After cooking, cover the pan with foil and let it rest in the turned-off oven for another hour.

4. 4.

   Meanwhile, wash, trim, and shred or slice the red cabbage into strips. Peel the apple, halve it, remove the core, and grate the halves roughly. Combine the cabbage, yogurt, mayonnaise, lemon juice, salt, and pepper; mix well and season to taste. Let sit for about 30 minutes.

5. 5.

   Halve the buns horizontally and toast the cut sides until crisp.

6. 6.

   Pull the pork apart with two forks, mix in the pan juices, and spread on the bun bottoms. Top with the cabbage salad, place the tops, and serve.