Crispy pulled pork patty sandwich

Put a portion of cold pulled pork into a ring mold the size of the bun (or use a pot lid, or form by hand) and press it as compact as possible.

To make ahead, set the patties on a parchment-lined baking sheet and refrigerate; cook straight from the fridge.

Season both sides with a little salt and pop the patty out of the mold.

Sear in a pan it will not stick to (cast iron, carbon steel or nonstick, not stainless); avoid the grill unless the pork is lean and compact.

Flip with the spatula, scraping it up, and sear the second side until crispy.

Put a little spicy brown mustard on a hamburger bun, add the patty, onions and pickles, and close.