I cook today: Pulled Pork Sandwich
Preparation: 24 hours
Cooking time: 8 hours
Total time: 32 hours
Category: Lunch Recipes, Meat Dishes
Our Recipe Rating:
Pulled Pork Burger
Ingredients for 8 Pulled Pork Sandwiches:
…for the pulled pork:
- 1 ½ kilogram of pork neck
- 1 teaspoon salt, pepper, cumin, paprika powder (noblesweet) & chili flakes
- 200 milliliters of natural apple juice
- 200 milliliters of vegetable stock
- 2 tablespoons of brown sugar
…for the coleslaw:
- ½ pointed cabbage
- 3 – 4 tablespoons of sour cream
- Olive oil
- Red wine vinegar
- Pepper
…more ingredients:
- 8 burger buns
- 8 slices of processed cheese
- Pickled cucumbers
- BBQ-Sauce
Kitchen Helper/Gadgets:
- Kitchen paper
- Freezer bag
- Cling film
- Baking shelf
- Casserole
- Meat thermometer
- Aluminum foil
- Kitchen towels
- 2 forks
- Grill pan
Instructions:
Rinse the pork neck under running water and pat dry with kitchen paper. Add 1 teaspoonful of salt, pepper, paprika powder (noblesweet), cumin & chiliflakes over the pork neck and rub the meat thoroughly with the spices. Take a freezer bag, pack the spiced pork airtight in it and store in the refrigerator for about 24 hours.
…preparations for the Coleslaw:
Cut or slice cabbage into thin strips. Then mix the cabbage strips with a good dash of olive oil, a good dash of red wine vinegar, 3 – 4 tablespoons of sour cream and a pinch of pepper. Cover the coleslaw with cling film and store in the refrigerator overnight.
…for the pulled pork:
Get the pork out of the fridge 1 – 2 hours before preparation so it can assume room temperature. Preheat the oven to 120°C (top/bottom heat). Take a casserole dish and mix 200 milliliters of apple juice, 200 milliliters of vegetable stock, and 2 tablespoons of brown sugar.
Put the pork on a baking shelf (without baking paper) and place a meat thermometer in the roast meat. Afterwards, place the baking shelf down into the preheated oven and place the prepared casserole under the meat on the oven floor, so the leaking meat juice can drip into it later.
Bake the pork for about 6 – 7 hours at 120°C until the meat thermometer reaches a core temperature of 92° – 94°. The temperature should not be increased in any case, even not if the core temperature hold the same level for a longer time respectively does not seem to rise.
As soon as the meat has reached the desired core temperature, get the roast meat out of the oven and first wrap the meat in aluminum foil and then additionally in 1 – 2 kitchen towels. Allow the meat to rest for 1 more hour in a warm place (eg in the bed).
Place the roast meat after resting period on a work surface & remove towels and aluminum foil. Now rip the meat with 2 forks into thin meat fibers and remove excess fat. Meanwhile pour the liquid from the casserole into a pot, bring to a boil, then remove from heat.
Mix the pulled pork together with the hot liquid and keep it warm in the oven at about 50°C until serving the dish. Cut the burger buns in half and fry without oil or grease in a grill pan on the cut side until slightly brown and crispy.
… for the Pulled Pork Burger:
Spread the bun underhalves with 1 tablespoon of BBQ sauce of your choice, then top with a good portion of pulled pork and garnsih with a slice of processed cheese on top. Place the buns in a baking dish and bake briefly in the oven with grill function until the cheese has melted slightly. Then serve the burger with a few pickled cucumbers, some coleslaw & the the bun top half. Bon Appetite!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):