Burger with Pulled Pork and Volovec Cheese

Ingredients

Ingredients

3 tsp mustard seeds
3 tsp smoked paprika powder
4 tsp salt
10 tsp cane sugar
2 tsp ground black pepper
2 tsp dried garlic
1 kg pork neck
2.5 dl apple cider vinegar
3 onions
whole black peppercorns
6 buns
SABI Volovec sliced cheese
pickled cucumbers
mild mustard
mayonnaise

Procedure

Start by preparing the rub (spice mix to coat the meat). Crush 3 tsp mustard seeds and mix well with 3 tsp smoked paprika, 2.5 tsp salt, 4 tsp cane sugar, 2 tsp ground black pepper, and 2 tsp dried garlic.

Dry the pork neck, coat it with mild mustard, and cover with the rub. Place in an oven preheated to 140 °C for three hours.

Prepare a spray mixture for the meat by mixing 1.5 dl apple cider vinegar, 1.5 dl water, and 4 tsp cane sugar. Pour into a spray bottle. After three hours, spray the meat and continue cooking. Repeat after one hour and cook for another 4 hours covered.

Prepare pickled onions by slicing three onions, placing them in a bowl, and pouring boiling water over them. After one minute, drain and place in a jar with a marinade made from 1 dl apple cider vinegar, 2 dl water, 1.5 tsp salt, 1 tbsp cane sugar, and 1 tsp whole black peppercorns. Seal the jar and refrigerate for one hour. Let the meat rest for one hour after cooking.

“Pull” the meat into small pieces using forks. Take a portion for one burger and place on a hot pan, top with two slices of Volovec cheese, cover, and fry briefly until the cheese melts.

Lightly toast the inside of the split buns on a hot pan. Spread mustard on the bottom half, add pickled cucumber slices, and the fried meat with Volovec cheese. Add a layer of pickled onions. Spread mayonnaise on the top half and place on the burger.

Repeat steps 5 and 6 until all burgers are prepared. Enjoy your meal. Enjoy your meal.