There are regular burgers and then there are these mini sized bundles of joy called sliders! ;)
This year all my homemade bugers turned out to be mini burgers so far. Not on purpose though ;) But to be honest – they are perfect for a party. Not much equipment needed – a napkin and you’re good to go…. and then you just have to eat eat eat! ;)

Pulled pork is my new favorite. Every street food market now offers pulled pork burgers – lucky me! If you haven’t tried it yet – you definitely should! The meat is tender and juicy due to the way it’s been cooked. The secret of great pulled pork is slow and steady cooking over low heat. The best way is preparing it with a BBQ, also good is a slow cooker. If you don’t have a BBQ or slow cooker, you can also do it in a regular oven. But be warned – it takes a lot of time ;) Depending on the size of the meat, you have to cook it for 6-10 hours. Yes that long ;) But that is the reason why the meat gets so tender.
These sliders here are pure awesomeness! Germany meets USA. Fusion Food at it’s best :) The tender pulled pork is topped with a spicy BBQ Sauce and typical Bavarian Krautsalat – all on a homemade Pretzel Roll. Im drooling again already… ;) These sliders are part of a recipe e-book you can find here – with much more ideas for Fusion Cuisine!
INGREDIENTS / ZUTATEN
For the pulled pork:
70 oz. (2kg) pork shoulder
2 cups (480ml) pineapple juice
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. black pepper
2 tsp. coarse sea salt
1 tsp. smoked paprika powder
1 tsp. sweet paprika powder
1 tsp. cayenne pepper
1 tsp. garlic powder
For the kraut salad:
28 oz. (800g) pointed cabbage
3 tbsp. vegetable oil (eg. sunflower oil)
3 tbsp. white wine vinegar
1 tbsp. sugar
2 tsp. caraway seeds
1 tbsp. parsley, chopped
salt, pepper
For the assembling:
10 pretzel rolls (easy recipe for pretzel rolls here)
bbq sauce (recipe for Homemade Jack Daniel’s BBQ Sauce)
Für das Fleisch:
2kg Schweineschulter
480ml Ananassaft
1 TL Koriandersamen
1 TL Senfsamen
1 TL schwarzer Pfeffer
2 TL grobes Meersalz
1 TL Smoked Paprika Pulver
1 TL Rosenpaprika Pulver
1 TL Cayenne Pfeffer
1 TL Knoblauch Pulver
Für den Krautsalat:
800g Spitzkohl
3 EL Pflanzenöl (z.B. Sonnenblumenöl)
3 EL Weißweinessig
1 EL Zucker
2 TL Kümmelsamen
1 EL Petersilie, gehackt
Salz, Pfeffer
Zum Zusammenbauen:
10 Laugenbrötchen (Rezept für einfache Laugenbrötchen gibt es hier)
BBQ Sauce (Rezept für Homemade Jack Daniel’s BBQ Sauce)


DIRECTIONS / ZUBEREITUNG
2. Use a marinating syringe to inject the pineapple juice into the pork in several places – the enzymes help to tenderize the meat. Set the temperature of the oven to 215°F (100°C) and place the meat on a grate with a drip pan unterneath and let cook for about 10 hours. The meat should have a core temperature of at least 190°F (88°C). Use the leaking fluids and pour them over the meat from time to time. The meat should easily fall apart when you pull it with two forks.
3. For the kraut salad remove the stalk from the pointed cabbage. Slice very finely (either with a kife or a slicer). Add oil, vinegar, caraway seeds and parsley. Mix and season with salt and pepper. Let marinate for at least 2 hours in the fridge. Stir occasionally.
4. Take the cooked meat out of the oven and pull apart with two forks. Slice the pretzel rolls in the middle, spread some bbq sauce on the bottom part and add some pulled pork on top. Place a small amount of kraut salad on top and finish with the top part of the pretzel roll. Serve with sweet potato fries for example.
2. Mit einer Marinierspritze den Ananassaft an mehreren Stellen in die Schweineschulter spritzen – die Enzyme im Saft machen das Fleisch zarter. Die Temperatur des Ofens auf 100°C (215°F) stellen und das Fleisch auf ein Rost mit Auffangschale legen und für etwa 10 Stunden garen – das Fleisch sollte im Kern eine Temperatur von min. 88°C (190°F) haben. Während des Garens das Fleisch immer wieder mit dem austretenden Saft bestreichen. Das Fleisch sollte sich mit zwei Gabeln sehr leicht auseinander reißen lassen.
3. Für den Krautsalat den Spitzkohl vom Strunk befreien. Den Kohl in sehr feine Streifen schneiden (mit dem Messer oder einem Gemüsehobel). Öl, Essig, Zucker, Kümmel und Petersilie zugeben und vermischen. Mit Salz und Peffer abschmecken und für min. 2 Stunden im Kühlschrank ziehen lassen – dabei gelegentlich umrühren.
4. Das fertig gegarte Fleisch aus dem Ofen nehmen und mit zwei Gabeln auseinander reißen. Die Laugenbrötchen aufschneiden, die Unterseite mit etwas BBQ-Sauce einreiben und eine Portion des Pulled Porks darauf geben. Noch einmal etwas von BBQ-Sauce darauf verteilen, Krautsalat darauf platzieren und mit der Oberseite des Laugenbrötchens abschließen. Dazu passen gut Süßkartoffel Pommes.

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Here is a version of the recipe you can print easily.
Print
Pretzel Roll Pulled Pork Sliders with Krautsalat
- Prep Time: 720
- Cook Time: 600
- Total Time: 1440
- Yield: 10 1x
Ingredients
For the pulled pork
- 70 oz. (2kg) pork shoulder
- 2 cups (480ml) pineapple juice
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- 1 tsp. black pepper
- 2 tsp. coarse sea salt
- 1 tsp. smoked paprika powder
- 1 tsp. sweet paprika powder
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
For the kraut salad
- 28 oz. (800g) pointed cabbage
- 3 tbsp. vegetable oil (eg. sunflower oil)
- 3 tbsp. white wine vinegar
- 1 tbsp. sugar
- 2 tsp. caraway seeds
- 1 tbsp. parsley, chopped
- salt, pepper
For the assembling
- 10 pretzel rolls
- bbq sauce
Instructions
- For the spice rub crush the coriander and mustard seeds coarsley. Add salt and pepper and pulverize. Add paprika powders, cayenne pepper and garlic powder and mix. Wash the meat and dry. Rub from all sides with the spice mix and place in an airtight container. Place in the fridge and let marinade over night (up to 24 hours).
- Use a marinating syringe to inject the pineapple juice into the pork in several places – the enzymes help to tenderize the meat. Set the temperature of the oven to 215°F (100°C) and place the meat on a grate with a drip pan unterneath and let cook for about 10 hours. The meat should have a core temperature of at least 190°F (88°C). Use the leaking fluids and pour them over the meat from time to time. The meat should easily fall apart when you pull it with two forks.
- For the kraut salad remove the stalk from the pointed cabbage. Slice very finely (either with a kife or a slicer). Add oil, vinegar, caraway seeds and parsley. Mix and season with salt and pepper. Let marinate for at least 2 hours in the fridge. Stir occasionally.
- Take the cooked meat out of the oven and pull apart with two forks. Slice the pretzel rolls in the middle, spread some bbq sauce on the bottom part and add some pulled pork on top. Place a small amount of kraut salad on top and finish with the top part of the pretzel roll. Serve with sweet potato fries for example.
Notes
- Enjoy bbq-ing!
Looks awesome :-) I have never tried a burger with Krautsalat inside, definately need to try this ! Love pretzel dough and the combination with pork will match perfectly! Greetings from Belvita, Ityla :-)
Hi Maria,
it is definitely a great combination! :)
Cheers,
Marc