Braised Pork Neck for Pulled Pork
Main Course
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Cook Time
31 h 30 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This recipe for braised pork neck is perfect for pulled pork! I always make it when I expect guests, as it is great to prepare and you have little work on the day itself. The meat becomes buttery and juicy, ideal for burgers or sandwiches. The long cooking time in the oven ensures an incomparable aroma. With a delicious barbecue sauce and mixed pickles, it becomes a real highlight. Try it out, it's worth it! It tastes particularly good in autumn, when you make yourself comfortable inside.
Ingredients (10 ingredients)
-
2.5 kg Pork neck without bones
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250 ml Apple juice
-
150 ml Vegetable broth, double concentrated
-
3 tbsp Sugar, brown
-
4 tbsp Grill seasoning of choice
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6 piece Rolls
-
Barbecue sauce
-
Mixed Pickles from the jar
-
Onions cut into rings
-
Leaf lettuce
Preparation (5 steps)
Prepare grill spice mixture
The day before, mix the grill spice mixture with 1 - 2 tbsp of sugar, it must taste sweetish. Rub the roast well with this mixture. Important: where the meat has dents and cracks due to the grain, work the spice in well, the further inside, the more flavor the roast will have later. Then put in a freezer bag and squeeze out all the air.
Prepare marinade
On the day of preparation, add the fruit juice, 1 - 2 tbsp sugar and the broth (a lot of broth powder and little water) to the mixing bowl and stir for 10 sec./speed 3.
Prepare roast
Remove the roast from its packaging and pour everything that is in it into the mixing bowl. If you have a syringe for the roast, prepare a little more and "vaccinate" the roast with it, this makes it much spicier and juicier.
Prepare sauce
Fill the mixture from the mixing bowl into a fireproof dish and place it under the roast in the oven. Insert a meat thermometer in the middle of the roast. Place the roast on the grill rack over the dish with the fruit juice mixture, not too high, rather at the bottom of the oven.
Refine sauce
After the resting time, open the packaging, add the collected liquid to the other sauce and put it back in the mixing bowl and heat for 5 min./100°C/speed 2.
Finished cooking? Great! 🎉
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Created by
Sophie Hofmann
2
Rezepte
0
Kochbücher
Allergens
- Celery
- Mustard
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