Pulled Pork Burger with Coleslaw & BBQ Sauce

Rub the pork neck with a rub made from brown sugar, paprika, garlic, and onion powder. Cook in a slow cooker on low for 8 hours (or in the oven at 120 °C for approx. 6 hours) until the meat falls apart.

Remove the meat from the pot and shred (pull) it into fine strands with two forks. Mix with some pan juices and the BBQ sauce.

Finely shred the white cabbage and carrots. Mix with mayonnaise, apple cider vinegar, salt, and pepper, and let it sit for at least 30 minutes.