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Pulled Pork Pretzel Buns

Time for a fiesta lunch! Leftover pulled pork pretzel buns topped with some caramelized onion and a dollop of guacamole...

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 438 kcal

Ingredients

  • 5,5 oz leftover pork stew (155 g), shredded
  • 2 pretzel buns
  • ½ medium ripe avocado chopped
  • 1 medium onion sliced
  • 1 tsp worcester sauce
  • a handful fresh cilantro chopped finely
  • a handful fresh mint chopped finely
  • ¼ tsp ground cumin
  • ¼ tsp chili powder
  • garlic powder
  • pepper
  • salt

Instructions

  1. Keep a tablespoon of onion aside because we'll need it for the avocado mash. Add the remaining onion to a frying pan with olive oil and a pinch of pepper and salt.

  2. Place this over medium-high heat until hot. Stir fry the onion for 4 minutes. Then lower the heat, add half a glass of water. Cover the pan and let the onion caramelize for 20 minutes until brown. Check it regularly.

  3. Once browned, take the pan off the heat and put it aside. Then add the shredded pork to a saucepan with a tablespoon of olive oil.

  4. Place the pork over medium-low heat and stir. Then add the worcester sauce and 3 tablespoons of water.
  5. Stir the pork and warm it through for 10 minutes until the water has gone. Add the chopped avocado and onion you put aside to a small bowl. Also add the chopped mint and half of the chopped cilantro. Season with chili powder, ground cumin and a pinch of garlic powder and salt.
  6. Mash the avocado.
  7. Once the pulled pork is warm and the water has gone, then add the remaining chopped cilantro and a pinch of pepper and salt.
  8. Stir well. Slice the pretzel buns in half and grill them lightly. Then top them with the warm pulled pork, the caramelized onion and a generous tablespoon of the avocado mash. Close the bun. Serve immediately.