Ingredients
Ingredients per burger:
- 2 slices of Gruyère AOP
- 1 multi-seed roll
- 200 g pulled pork
- 1 handful of rocket salad
- Around 60 g of white cabbage salad
- Around 60 g of thinly sliced fresh red cabbage
- 1 white onion, sliced into rings
- BBQ sauce
Preparation
-
Prepare pulled pork according to instructions on grill or in oven. Slice multi-seed rolls open and lightly toast cut surfaces.
-
Wash and spin-dry rocket salad and place on roll halves. Add 2 slices of Gruyère AOP and drizzle with BBQ sauce. Shred pulled pork with two forks and divide up. Place white cabbage salad and fresh red cabbage on meat and decorate with onion rings and BBQ sauce. Cover with top half of roll.
Bon
Appétit
Appétit
