Pulled pork burger

Season 1000 g pork shoulder with 5 ml salt and 5 ml black pepper, then brown all sides in a heavy pot over medium-high heat with 15 ml vegetable oil.

Add 250 ml water to the pot, cover with a tight lid, and simmer on low heat for 3 hours until the meat is tender enough to fall apart.

Shred 400 g cabbage and 100 g red cabbage into thin strips and place them in a mixing bowl.

Add 150 ml mayonnaise, 15 ml apple cider vinegar, and 5 ml sugar to the shredded cabbage and toss until thoroughly coated.

Remove the cooked pork from the pot and use two forks to pull the meat into small shreds.

Combine the shredded pork with 200 ml barbecue sauce in a bowl and stir until every piece is coated.

Slice 4 brioche buns in half and toast the inner sides in a dry pan until golden brown.