Pulled pork from the oven

Ingredients for 10 servings:

• 2 kg boneless pork neck
• 100 g mustard, medium hot
• Liquid smoke, a few dashes
• 4 tbsp paprika powder, sweet
• ½ tbsp cumin powder
• 1 tbsp black pepper
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp cayenne pepper or chili powder
• 500 ml apple juice
• 500 ml broth
• Barbecue sauce
• 1 ½ kg white cabbage
• 4 medium-sized carrots
• 2 m.-sized onion(s)
• 250 g mayonnaise
• 150 ml buttermilk
• 3 tbsp honey
• 1 tsp salt
• 2 tsp mustard, medium hot
• 2 tbsp white wine vinegar
• black pepper
• 200 ml water, lukewarm
• 4 tbsp milk
• 1 cube of fresh yeast, not dry yeast
• 35 g sugar
• 10 g salt
• 80 g butter, melted
• 500 g Flour Type 550
• 1 egg(s)
• 1 egg(s)
• 2 tbsp milk
• 2 tbsp water
• some sesame

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 hours; Total time approx. 1 day 11 hours 30 minutes

With homemade coleslaw and fresh burger buns

First, rub the meat the day before. To do this, mix paprika powder, salt, cumin, pepper, sugar, and cayenne pepper. Then mix the mustard with a few dashes of liquid smoke and coat the neck all over with the mustard. Spread the rub over it and tap it lightly so that the entire neck is covered with the spices. Wrap the neck tightly in plastic wrap and refrigerate for at least 24 hours. Tip: If you don’t have liquid smoke, you can replace the tablespoon of salt in the rub with 1 tablespoon of smoked salt. On the day of preparation, take the neck out of the refrigerator and let it stand outside for about 1 hour so that it reaches room temperature. Preheat the oven to about 120°C (top/bottom heat). Mix the apple juice and broth and pour into a roasting pan or casserole dish. Remove the roast from the film and position the meat thermometer so that you can see it from the outside. Place the roast on the rack in the middle of the oven. Place the roasting pan with the juice mixture underneath; it should be the same size as the roast to catch any meat juices that run out. If you have a syringe at home, you can also inject the pork neck with the juice mixture beforehand, then use more liquid accordingly. Leave the roast in the oven until it reaches an internal temperature of approximately 90°C. In my oven, this takes about 8.5 – 9 hours. In between, there will be a so-called plateau phase, during which the neck stays at an internal temperature of approximately 70°C for several hours. Don’t be alarmed and increase the temperature; this is perfectly normal. After about 4.5 hours, you can drizzle the roast every now and then with the juice mixture from the roasting pan. If it has evaporated in the meantime, add a little more juice, broth, or water if necessary. Once the pulled pork is in the oven, prepare the coleslaw. To do this, finely grate the cabbage, carrots, and onions. Then mix the mayonnaise with honey, mustard, buttermilk, vinegar, and salt, and season with pepper. Pour the dressing over the grated vegetables and mix thoroughly, preferably with your hands, in a large bowl. Let it sit in the refrigerator for at least 4 hours. It tastes even better if it’s been able to sit overnight. About 2.5 hours before the pulled pork is ready, you should start preparing the rolls. To do this, mix the lukewarm water with the milk and sugar in a bowl (I use my food processor for this) and crumble in the yeast cube. Fresh yeast is important here; the rolls don’t rise as well with dried yeast. Let the mixture rise for about 10 minutes. Then add flour (not type 405), salt, an egg, and melted butter, and knead on high for about 5 minutes until you have a smooth dough. Cover the dough with a tea towel and let it rise in a warm place for about 1 hour. After this hour, divide the dough into 10 pieces of approximately 90 g each, form them into balls and place them on a baking sheet lined with baking paper. The dough will be very sticky, so it’s best to lightly flour your work surface and your hands. Cover the rolls again and let them rise for another hour. In the meantime, mix one egg with 2 tablespoons of milk and 2 tablespoons of water. When the pulled pork has reached an internal temperature of approximately 90 °C, carefully remove it from the oven and wrap it in aluminum foil, then let it rest for about 1 hour. In the meantime, take the coleslaw out of the refrigerator and set the oven to 200 °C and heat it up. Carefully brush the rolls with the egg and milk mixture and sprinkle with a little sesame seeds. Bake the rolls for about 16-20 minutes and then let them cool slightly. Meanwhile, scrape the juices from the roasting pan and transfer it to a small saucepan. Just before the end of the resting period, toss in some barbecue sauce (I prefer Bull’s Eye) and bring to a boil briefly. Tear the pulled pork apart with two forks and mix with the sauce. Top the bun halves with some coleslaw and the pulled pork. Drizzle with a little more barbecue sauce, if desired. A typically American dish, but from the oven instead of the smoker. Perfect for anyone who doesn’t have access to a smoker.