Pulled pork sandwiches

Pulled pork sandwiches

Based on 31 ratings
In app
Difficulty
Hard 💪
Preparation
360 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

Utensils

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

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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