Recipe Rhubarb Pulled Pork Burgers

INGRÉDIENTS

• 1/3 cup brown sugar
• 2 tablespoons sweet paprika
• 2 tablespoons smoked paprika
• 2 tablespoons onion powder
• 2 tablespoons cumin
• 1 tablespoon chili flakes
• 1 tablespoon garlic powder
• 1 tablespoon coarse sea salt
• 5 lb (2.27 kg) pork collar

Hamburger buns

• 2/3 cup whole milk
• 2 1/2 tablespoons tablespoons of yeast
• 1/4 cup sugar
• 4 1/4 cups flour
• 3 eggs
• 2 teaspoons salt
• 1/2 cup softened butter

PRÉPARATION

1. Mix all the seasoning ingredients and coat the meat thoroughly. Wrap the meat and refrigerate for at least 2 hours, preferably overnight.
2. Roast the pork neck over low heat at 95°C (200°F) fan-assisted, or 110°C (225°F) in a flat oven. Cooking time depends on size and thickness; check the package if necessary. You can also use a roasting thermometer: when the core temperature reaches 70-75°C (158-167°F), the roast is ready.

Hamburger Bun

1. Heat the milk to 35°C and dissolve the yeast and sugar in it. Sift the flour into the milk, half by half, stirring well between each addition.
2. Add the eggs one at a time while kneading the dough. Add the salt and butter and continue kneading. If necessary, add more flour until the dough pulls away from the sides of the bowl.
3. Knead the dough for 10 minutes and let it rise for about 1 hour in a covered bowl until it has doubled in size.
4. Shape 8 buns, place them on a baking sheet and let them rise for about 40 minutes. Preheat the oven to 175°C (fan oven) or 190°C (flat oven). Brush the buns with beaten egg or milk and bake for about 15 minutes.

Toppings

1. Your choice of green vegetables
2. Mayonnaise
3. Rhubarb relish (recipe below)

Assemble the burgers with the slow-roasted meat, green vegetables, mayonnaise, and rhubarb relish.