Pulled pork sandwiches

Step 1/9

• 50 g bacon
• 2 cloves garlic
• 1 red onion

• oven
• cutting board
• knife

Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.

Step 2/9

• 10 g fennel seeds
• salt
• pepper

• saucepan
• cooking spoon

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.

Step 3/9

• 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.

Step 4/9

• 20 g cilantro

• cutting board
• knife

In the meantime, roughly chop cilantro.

Step 5/9

• cooking spoon

Stir chopped cilantro into sauce.

Step 6/9

• 2 tsp lemon juice
• 20 g butter
• salt
• pepper

Season with lemon juice, salt, and pepper. Stir in butter.

Step 7/9

• hand blender

Using a hand blender, blend until smooth.

Step 8/9

• 1 kg pork neck

• casserole dish
• brush

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.