|1 kg||pork neck|
|10 g||fennel seeds|
|100 ml||apple juice|
|50 ml||Worcestershire sauce|
|100 ml||balsamic vinegar|
|20 g||cilantro (fresh)|
|2 tsp||lemon juice|
|cabbage for serving|
|pickles for serving|
|sour cream for serving|
Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
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.
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.
Season with lemon juice, salt, and pepper. Stir in butter.
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.