- 50 g bacon
- 2 cloves garlic
- 1 red onion
Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
- 10 g fennel seeds
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.
- 100 ml apple juice
- 50 ml Worcestershire sauce
- 100 ml balsamic vinegar
- 300 ml ketchup
- 50 ml whiskey
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.
In the meantime, roughly chop cilantro.
Stir chopped cilantro into sauce.
- 2 tsp lemon juice
- 20 g butter
Season with lemon juice, salt, and pepper. Stir in butter.
Using a hand blender, blend until smooth.
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.
- 4 buns
- cabbage for serving
- pickles for serving
- sour cream for serving
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.