|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.
In the meantime, roughly chop cilantro.
Stir chopped cilantro into sauce.
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.
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.