Pulled pork burger

1. Prepare the Meat:
   • Brush the pork shoulder or neck with 2 tablespoons of medium-hot mustard.
   • Rub in the 1/8 cup of BBQ spice mixture, ensuring the meat is well coated.
   • Let the meat rest at room temperature for about 30 minutes.
2. Prepare the Braai:
   • Set up your braai (barbecue) for indirect grilling and adjust the temperature to approximately 110°C (230°F).
   • If using charcoal or wood, consider adding some hardwood (like oak or hickory) for extra smokiness.
3. Slow-Cook the Meat:
   • Place the seasoned meat on the grill, away from direct heat.
   • Close the lid and grill the meat for 10–16 hours, turning it occasionally.
   • The meat is done when it reaches an internal temperature of 88°C (190°F).
4. Shred and Mix:
   • Remove the meat from the grill and let it rest for a few minutes.
   • Use meat claws or two forks to shred the pork into fine pieces.
   • Mix the shredded pork with 1/4 cup of BBQ sauce until evenly coated.
5. Prepare the Buns:
   • Slice the 8 burger buns horizontally.
   • Lightly brown the buns on the grill for a crispy texture.
6. Assemble the Burgers:
   • Fill each bun with a generous portion of pulled pork.
   • Top with a serving of coleslaw for a fresh and tangy contrast.
7. Serve:
   • Serve hot, ideally with a side of chips or a fresh salad.

Enjoy your South African-style Pulled Pork Braai Burgers!