Pulled pork sandwiches

Based on 21 ratings

Difficulty

Hard 💪
360
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg pork neck
50 g bacon
2 cloves garlic
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
buns
salt
pepper
cabbage for serving
pickles for serving
sour cream for serving
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • saucepan
  • cooking spoon
  • hand blender
  • casserole dish
  • brush
  • grill pan

Nutrition per serving

Cal
900
Protein
59g
Fat
45g
Carb
56g

Step 1/9

Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
  • 50 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

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.
  • 10 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

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

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

In the meantime, roughly chop cilantro.
  • 20 cilantro
  • cutting board
  • knife

In the meantime, roughly chop cilantro.

Step 5/9

Stir chopped cilantro into sauce.
  • cooking spoon

Stir chopped cilantro into sauce.

Step 6/9

Season with lemon juice, salt, and pepper. Stir in butter.
  • 2 tsp lemon juice
  • 20 butter
  • salt
  • pepper

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

Step 7/9

Using a hand blender, blend until smooth.
  • hand blender

Using a hand blender, blend until smooth.

Step 8/9

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.
  • 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.

Step 9/9

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.
  • 4 buns
  • cabbage for serving
  • pickles for serving
  • sour cream for serving
  • grill pan

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.