Pulled pork sandwiches
Difficulty: Hard
Time: 360 min. preparation time, 0 min. baking time
Nutrition: Calories ca 900 / Protein 59g / Carbohydr. 56g / Fat 45g
Ingredients (4 servings)
| 1 kg | pork neck |
| 50 g | bacon |
| 2 cloves | garlic |
| 1 | red onion |
| 10 g | fennel seeds |
| 100 ml | apple juice |
| 50 ml | Worcestershire sauce |
| 100 ml | balsamic vinegar |
| 300 ml | ketchup |
| 50 ml | whiskey |
| 20 g | cilantro (fresh) |
| 2 tsp | lemon juice |
| 20 g | butter |
| 4 | buns |
| salt | |
| pepper | |
| cabbage for serving | |
| pickles for serving | |
| sour cream for serving |
Utensils
saucepan, casserole dish, oven, hand blender, grill pan, brush, cooking spoon, cutting board, knife
Wine Tip
Barbera d’Asti
The full, rich, fruity notes found in Barber d’Asti enhance the sweet and spicy flavors in the BBQ sauce. Made in the Piemonte region, this wine is aged for at least one year in oak or chestnut barrels before being sold.
Step 1
Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
oven, cutting board, knife
50 g bacon / 2 cloves garlic / 1 red onion
Step 2
Preheat a large saucepan over medium heat. Add bacon and sauté for approx. 3 – 5 min. Add chopped garlic, onions, and fennel seeds and continue to sauté for approx. 3 – 4 min. Season with salt and pepper.
saucepan, cooking spoon
10 g fennel seeds / salt / pepper
Step 3
Deglaze pan with apple juice. Add Worcestershire sauce, balsamic vinegar, ketchup, and whiskey. Bring to a boil, reduce heat, and let simmer until reduced by a third. Stir occasionally. Then, remove from heat and allow to cool.
100 ml apple juice / 50 ml Worcestershire sauce / 100 ml balsamic vinegar / 300 ml ketchup / 50 ml whiskey
Step 4
In the meantime, roughly chop cilantro.
cutting board, knife
20 g cilantro
Step 5
Stir chopped cilantro into sauce.
cooking spoon
Step 6
Season with lemon juice, salt, and pepper. Stir in butter.
2 tsp lemon juice / 20 g butter / salt / pepper
Step 7
Using a hand blender, blend until smooth.
hand blender
Step 8
Place pork neck into a casserole dish and brush all sides with barbecue sauce. Roast in preheated oven at 150°C/300°F for approx. 6 – 8 hrs until tender. Turn and brush with more barbecue sauce every hour. Then, remove from oven and shred into small pieces using two forks.
casserole dish, brush
1 kg pork neck
Step 9
Preheat a grill pan over medium heat. Grill buns for approx. 1 – 2 min. on each side. Place shredded pork onto the bun. Serve topped with cabbage, pickles, and sour cream.
grill pan
4 buns / cabbage for serving / pickles for serving / sour cream for serving
