Pulled pork sandwiches

Pulled pork sandwiches

18 ratings

Christian, student and football player


„I love pork and I love spicy barbecue sauce. This recipe is the real deal when it comes to combining tender meat with smoky flavors.“

Difficulty

Hard 💪
360
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg
pork neck
50 g
bacon
2 cloves
garlic
1
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
4
buns
salt
pepper
cabbage for serving
pickles for serving
sour cream for serving
Metric
Imperial
  • 1 kg pork neck
  • 50 g bacon
  • 2 cloves garlic
  • 1  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
  • 4  buns
  • salt
  • pepper
  • cabbage for serving
  • pickles for serving
  • sour cream for serving

Utensils

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

Enjoy with

Barbera d’Asti
The full, rich, fruity notes found in Barber d’Asti enhance the sweet and spicy flavors in the BBQ sauce. Made in the Piemonte region, this wine is aged for at least one year in oak or chestnut barrels before being sold.

Nutrition per serving

Cal
900
Protein
59g
Fat
45g
Carb
56g

Step 1/9

Preheat oven to 150°C/300°F. Slice bacon. Finely chop garlic and dice onion.
  • 50 bacon
  • 2 cloves garlic
  • 1 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 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 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 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.
  • 4 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.