Pulled pork, burger buns & coleslaw - the perfect BBQ recipe! 🍔🔥

Tender pulled pork, fluffy burger buns with rye flour & crunchy coleslaw - this trio is a must-have for every BBQ! Whether for a barbecue party, a weekend feast or simply as a treat: Here you get all 3 components explained step by step!

Preparation

Ingredients (for approx. 8 portions)

Burger buns with pre-dough:

Pre-dough (prepare 1 day in advance)

- 225 g wheat flour (type 550)

- 60 g rye flour

- 225 g cold milk (3.5 % fat)

- 2 g fresh yeast

Main dough

- 825 g wheat flour

- 165 g sugar

- 20 g salt

- 20 g yeast

- 3 egg yolks

- 420 g milk

- 165 g soft butter

- Whole predough

BBQ rub for pulled pork:

- 2 tablespoons salt

- 2 tbsp paprika powder (sweet & smoked)

- 2 tbsp brown sugar

- 2 tsp garlic powder

- 2 tsp onion powder

- 1 teaspoon cumin

- 1 teaspoon pepper

- 1 teaspoon thyme

- 1 teaspoon rosemary

- ½ teaspoon cayenne pepper

Pulled Pork:

- 2-2.5 kg pork neck or shoulder

- prepared BBQ rub

Coleslaw:

- 1 head of pointed cabbage

- 3 carrots

- 2 apples

- 2 onions

- 2 tbsp crème fraîche

- 1 tbsp curry powder

- 2 tbsp pear vinegar

- 2 tbsp sweet chili sauce

- 2 tablespoons of confit garlic (alternatively roasted garlic)

- Salt & sugar

BBQ sauce:

- 3 tbsp brown sugar

- 1 onion

- 1 garlic clove

- 4 tbsp soy sauce

- 4 tbsp balsamic vinegar

- 4 tbsp BBQ sauce

- 1 tbsp tomato puree

- 2 tbsp BBQ rub

Preparation - step by step

Burger buns:

Stir the pre-dough and leave to rest in the fridge for 24 hours.
Knead the main dough ingredients including the starter dough.
Leave the dough to rise, divide into portions, roll into rounds and place on a baking tray.
Bake at 170 °C for approx. 13-18 minutes until golden brown.

Pulled Pork:

Rub the meat with the rub, cover and marinate in the fridge for 24 hours.
Cook in the oven at 110 °C for 12-14 hours (it is best to use a thermometer).
Tear the meat and mix with the BBQ sauce.

BBQ sauce:

Fry the onions and garlic, caramelize the sugar.
Fry the tomato puree & BBQ rub briefly.
Deglaze with soy sauce, balsamic vinegar and BBQ sauce, bring to the boil.

Coleslaw:

Finely chop the cabbage, knead with 1 teaspoon of salt and 1 teaspoon of sugar & leave to stand for 20 minutes.
Grate the carrots and apples, finely chop the onions.
Mix everything with the remaining ingredients and season to taste.

Hausmann tips:

- Wood chips or smoking flour for more BBQ flavor!

- Freeze the buns and bake fresh when needed!

- Pulled pork also tastes great cold as a sandwich - simply sensational.

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