Pulled pork burger in apple-honey BBQ sauce with braised shallots

2h 15m
- Preparation 1h 15m
- Cooking 1h

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

600 g Pork neck
350 g Shallots
2 Apples
2 tbsp. Honey
2 Garlic cloves
1 bunch Thyme
Salt and pepper for seasoning
1 tsp. Mustard
Brioche burger buns
1 Iceberg lettuce
slices Gherkin
100 g BBQ sauce
4 tbsp. Roasted onions

Preparation

Step 1

First, heat a little oil in the pressure cooker on the highest setting. Cut the pork neck into 2 equal-sized pieces, salt generously and sear on all sides. Remove the meat from the pot and set aside. Add the peeled shallots and the quartered and cored apples to the pressure cooker and sauté for 3 minutes, until lightly browned. Add the honey and let it caramelize for a further 3 minutes.

g Pork neck

g Shallots

Apples

tbsp. Honey

Salt and pepper for seasoning

Step 2

Then put the pork neck back in the pressure cooker pot, add the mustard, garlic and thyme and cover everything with just enough water. Close the lid, heat the pot and once it reaches cooking level 2, reduce the temperature and cook for 60 minutes. Then release the steam, remove the lid and leave the meat to rest in the stock for approx. 10 minutes.

Garlic cloves

bunch Thyme

tsp. Mustard

Step 3

Lightly toast the brioche burger buns and slice the gherkin. Distribute the pulled pork generously over the lettuce leaves and gherkin.

Brioche burger buns

Iceberg lettuce

slices Gherkin

Step 4

Carefully drain the stock and set aside. Crush the meat and braised onions using two forks, mix in the BBQ sauce and pour back enough of the stock to keep it nice and juicy. Season with salt and pepper to taste.

Salt and pepper for seasoning

g BBQ sauce

tbsp. Roasted onions

Step 5

Place the pulled pork on the burger buns and serve topped with the lettuce leaves, gherkin slices and fried onions.