John Myers
Contents
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Ingredients
Pulled Pork:
- 3 kg Pork neck
- 2 tbsp Sweet paprika powder
- 1 tbsp Salt
- 1 tbsp Mustard powder
- 1 tsp Chili powder
- 1 tsp Ground caraway
- 1 tsp Ground pepper
- 1 tsp Garlic powder
- 1 pinch Cayenne pepper
Sauce:
- 500 ml Tomato puree
- 250 ml Tomato paste
- 1 Chopped onion
- 2 tbsp Maple syrup
- 2 tbsp Vinegar
- 2 tbsp Olive oil
- 3 Garlic cloves
- 3 tbsp Worcestershire sauce
- 1 tsp Mustard powder
- 1 tsp Cayenne pepper
- Black pepper from the mill
- 0,5 tsp Fenugreek powder
- 1 pinch Salt
- 1 pinch Chilli fresh
Instructions
- Mix the above spices well the day before and season the neck with them on all sides and rub in well. Then wrap it well in cling film and let it steep overnight!
- Take it out of the fridge 4 hours before the smoked meat and season again. Preheat the smoker to 100 degrees and smoke your neck up to a core temperature of 90 degrees. That means planning a lot of time, because depending on the weight it can take 20 hours and more! During this time you can prepare the cole slaw and buns!
- Now take it out of the smoker and let it stand in aluminum foil, ideally in an insulating box, for at least 30 minutes!
- Meanwhile, peel and dice the onion. Finely grate the garlic. Finely dice the chilli. Heat olive oil and sauté onions and garlic until translucent. Then add the remaining ingredients and simmer gently for 30 minutes.
- Now take the meat out of the box and pluck it! Halve the burger bun and either mix the meat with the sauce or add meat to the burger, then sauce and then coleslaw. Put the lid on and enjoy!
- Coleslaw 🙂
- Buns or hamburger buns
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 4.8gProtein: 17.2gFat: 3.2g
