Pulled Pork Neck
Ingredients for 6 servings. This is real slow food — and is very, very tender and juicy. And very easy for guests, because it doesn't take an hour and you have everything ready beforehand. For pieces on the bone, the cooking time increases to 10 to 12 hours. Working hours: about 30 minutes. Baking/Cooking time: about 7 hours. Rest time: about 1 day. Difficulty: normal. Calories p.P.: no information.
⏱️ Prep: 30 min🍳 Cook: 420 min
Ingredients
| 2.5 kg | pork neck, not cut out but without bones | |
| 250 ml | apple juice or pineapple juice | |
| 150 ml | vegetable broth, double concentrated | |
| 3 tbsp | 45 ml | brown sugar (white works too) |
| 4 tbsp | 60 ml | grill spice of your choice |
| 6 | buns | |
| — | barbecue sauce | |
| — | mixed pickles from the glass | |
| — | onion(s), cut into rings | |
| — | leaf lettuce |
Instructions
- The day before, mix the barbecue seasoning mixture with 1–2 tablespoons sugar; it must taste sweet. Use a mix for pan steaks that contains 1% salt and no flavors or additives — just finely ground spices.
- Rub the roast well with this mixture. Important: where the meat has dents and cracks due to the grain, incorporate the spice well — the further inside, the more flavor the roast has afterwards. Then put in a freezer bag and squeeze out all the air.
- On the day of preparation, preheat the oven to 110–130 °C top/bottom heat, depending on how much time you have. 1 hour before starting, take the roast from cooling; it should be at room temperature.
- Mix the fruit juice, 1–2 tablespoons sugar and the really concentrated broth (plenty of broth powder and a little water). Remove the roast from its packaging and pour everything into the fruit juice mixture. If you have a syringe for the roast, prepare more and "vaccinate" the roast with it — that makes it much spicier and juicier.
- Put this mixture in a fireproof bowl and place it under the roast in the oven. Insert a roasting thermometer into the middle. Now put the roast on the grill over the bowl with the fruit juice mixture, not too high, rather low in the oven.
- Now and then check if there is any liquid left in the bowl; if not, simply add water or juice or broth, to taste. After 3–4 hours the roast should already have a core temperature of about 70 °C. It is delicious when you brush it occasionally with the liquid below, or pour it over.
- Don't be afraid — the roast usually has a "plateau phase", i.e. the core temperature, which otherwise rises steadily, remains long (up to an hour) at the same level, sometimes even goes down a bit; this is normal. Please do not raise the temperature, but have patience.
- When the roast reaches, after about 6 hours, a core temperature of 90–95 °C (200 °F), take it out. Wrap it well in aluminum foil and then in towels. It is best to put it in a cooler or in bed (which keeps it warm). It should rest there for at least one hour — nothing else is harmful; you can keep it warm for three hours.
- In this hour you can take care of side dishes and gravy. Simply pour the liquid out of the bowl into a glass bowl so you can heat it later in the microwave.
- After the rest period, open the package, add the collected liquid to the other sauce, reheat and serve.
- Separate the roast with two forks so you can take the fat away and get shredded pieces of meat. The meat comes into a bowl and every now and then a bit of the sauce is poured over it. Then cover with aluminum foil and keep at 50 °C in the oven until consumption.
- To serve pork sandwiches, you need bread rolls or sandwich bread and lettuce leaves, onion rings, gherkins or pickles and, most importantly, your favorite barbecue sauce. Mix in the amount of meat you need for a roll. Leftover meat can be frozen (mixed with the sauce) and reheated in the microwave — that does not detract from the quality.