Pulled pork sandwiches

Pulled pork sandwiches

Based on 31 ratings

Difficulty

Hard 💪

Preparation

360 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½ kg
pork neck
25 g
bacon
1 cloves
garlic
½
red onion
5 g
fennel seeds
50 ml
apple juice
25 ml
Worcestershire sauce
50 ml
balsamic vinegar
150 ml
ketchup
25 ml
whiskey
10 g
cilantro (fresh)
1 tsp
lemon juice
10 g
butter
2
buns
salt
pepper
cabbage for serving
pickles for serving
sour cream for serving
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal900
Fat45 g
Protein59 g
Carb56 g
  • Step 1/9

    Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
    • 25 g bacon
    • 1 cloves garlic
    • ½ 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.
    • 5 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

    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.
    • 50 ml apple juice
    • 25 ml Worcestershire sauce
    • 50 ml balsamic vinegar
    • 150 ml ketchup
    • 25 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.
    • 10 g 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.
    • 1 tsp lemon juice
    • 10 g 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.
    • ½ 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.
    • 2 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.

  • Enjoy your meal!

    Pulled pork sandwiches

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