Pulled pork sandwiches

Based on 26 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
59 g
Fat
45 g
Carb
56 g
  • Step 1/9

    Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
    • 50 g bacon
    • 2 cloves garlic
    • 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 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.
    • 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 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.
    • 2 tsp lemon juice
    • 20 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.
    • 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.
    • 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.