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Ingredients:

-1.2 kg of smoked pork shoulder picnic

-1 can of lager 355ml

-1 bottle of Firebarns Memphis 350ml

4 pretzel buns

-150g St. Paulin cheese

4 slices of bacon

4 slices of pickles

Arugula salad to garnish

Ingredients mayonnaise minute :

-2 tbsp. store-bought mayonnaise

2 tablespoons of old-fashioned mustard

-1 tbsp. honey

-1 tbsp. Firebarns Sriracha.

Preparation:

In a large bowl, mix beer and Firebarns Memphis well. In an oven or BBQ dish, place the pork and pour the beer and Firebarns Memphis mixture.

In the oven, BBQ or slow cooker, cover with aluminum foil and cook on low for 6 to 8 hours until the ham flakes with a fork.

Place the shredded ham on the sliced pretzel bun, add a slice of St. Paulin and grill for 1-2 minutes until the cheese is melted (toast the bun tops in the process)

Top burger with bacon, arugula, pickles, mayonnaise and serve.

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