Pulled pork from the Dutch oven

Ingredients for 2 servings:

• 600 g boneless pork neck
• 2 onions
• 1 apple
• 250 ml broth
• 1 shot of port wine
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• oil
• 2 tbsp paprika powder, sweet
• 1 tsp salt and pepper, black
• ½ tsp cumin powder
• ½ tsp thyme, dried
• ½ tsp rosemary, dried
• 1 tbsp mustard, medium hot

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes

Dutch oven

Trim any excess fat from the pork neck and rub it all over with mustard. Combine the paprika, salt, pepper, cumin, thyme, and rosemary to make a spice rub and generously rub it all over the pork neck. Let the meat marinate in the refrigerator for 12-24 hours. The next day, slice the apple and slice the onions into half rings. Heat the coals for the Dutch oven. For my 4.6-liter pot, I use 5 coals on the bottom and 10 on the top. Place 5 coals under the pot and sauté the onions in oil. Then add the apple and sauté. Add the Worcestershire sauce and tomato paste and cook briefly. Deglaze with the broth and place the pork neck on top. Cover and cover with the remaining coals. If you have one, you can also equip the pork neck with a thermometer. After about 1.5 hours, you can add a few more coals (unless you have special long-life coals). After approximately 2.5-3 hours, the roast is ready; the internal temperature should be approximately 95°C. Remove it from the oven and let it rest for 30-45 minutes. Afterward, the roast can be pulled and served as desired. Enjoy it in a roll with green salad and coleslaw and 1-2 tablespoons of the onion and apple sauce, or return it to the pan and toss it with the onion and apple sauce. A delight to serve with a generous slice of baguette.