Ingredients
4 pcs brioche pastries
10 g Sliced cucumberColeslaw salad
150 g green cabbage
150 g red cabbage
80 g vegetables
20 g Mayonnaise to apply20 g yogurt
5 ml apple cider vinegar
1 g salt
2 g Ground black pepper2 g sugar
Preparation steps
Weight for 4 portions – 1.6 kg
Heat the pulled pork in a bag and let it sit for 15 minutes to allow the juices to soak into the meat for a juicier result. Then mix with jalapeño BBQ sauce.
For the coleslaw salad, grate the cabbage and carrot. In a bowl, mix together mayonnaise, yogurt, apple cider vinegar, salt, pepper, and sugar.
Add the cabbage and carrot, mix well, and leave in the refrigerator for at least 15 to 20 minutes for the flavors to meld.
Tip
You can mix in other BBQ sauces from the Podravka sauce range into the meat, depending on your taste.
Serving
You can also prepare a Mediterranean or Balkan version.