Pulled Pork Sandwich with Wedges, Sour Cream and BBQ Sauce

Mix the grill spice mixture with 1 - 2 tablespoons of sugar the day before, it must taste sweet. Then rub the roast well with this mixture. It is important to work in the spice well where the meat has dents and cracks due to the grain, the further inside, the more flavor the roast will have afterwards. Then put in a freezer bag and squeeze out all the air. Chill overnight.

On the day of preparation, take the roast out of the refrigerator 1 hour before it starts, it should be at room temperature. Preheat the oven to 110-130 degrees, depending on how much time you have.

Mix the fruit juice, 1 - 2 tablespoons of sugar and concentrated broth (a lot of granular broth and a little water). Take the roast out of its packaging and pour the remaining marinade into the fruit juice mixture. If you have a syringe for the roast, prepare a little more and "inoculate" the roast with it, that makes it much spicier and juicier.

Pour this mixture into an ovenproof dish and place under the roast in the oven. Prick a roast thermometer in the middle. Now place the roast on the grill rack on a low level over the bowl with the fruit juice mixture.

Check every now and then whether there is still liquid in the bowl, if not, just add water or juice or broth, depending on your taste. After 3 - 4 hours, the roast should have a core temperature of around 70 degrees, brush or baste the roast with the liquid underneath from time to time. Don't be alarmed: the roast usually has a "plateau phase", i. H. the core temperature, which otherwise rises steadily, stays at the same level for a long time (up to an hour) and sometimes even drops a little. That is normal. Please do not increase the temperature, but be patient.

When the roast has reached a core temperature of 90 - 95 degrees after approx. 6 hours, you take it out, wrap it first in aluminum foil and then in towels. It's best to put it in a cool box or in bed (it keeps you warm). It should rest there for at least an hour - no more harm at all, you can keep it warm for three hours. During this hour you can take care of side dishes and sauce. I just pour the liquid from the bowl into a glass bowl so that I can reheat it later in the microwave.

After the rest period, open the packaging, add the collected liquid to the other sauce, heat it up again and prepare it.

Pick the roast apart with two forks so that you can remove the fat and get pieces of frayed meat. Put the meat in a bowl and pour a little sauce over it every now and then. Then cover with aluminum foil and keep warm in the oven at 50 degrees until consumption.

If you want to serve pork sandwiches, you need rolls or sandwich bread and, if you like, lettuce leaves, onion rings, pickles or pickles and, most importantly, your favorite BBQ sauce. This is used to mix the amount of meat that you need for a bread roll.

If there are leftovers from the meat, you can freeze them as they are mixed with the sauce and reheat them in the microwave. That doesn't affect the quality.

Wash potatoes very thoroughly and scrub clean. Then dry off well. Cut the potatoes lengthways once and then cut the halves into thick slices.

Mix the oil with the salt in a bowl, add the potatoes and mix well. Spread the potatoes on a baking tray lined with baking paper and bake them in a preheated oven at 200 degrees (convection) for about 20-30 minutes until crispy.

Finely chop the garlic and onions. Mix all ingredients together well.

Finely chop the garlic and onions. Put all ingredients in a saucepan, bring to the boil briefly and leave to stand over medium heat for about 20 minutes. Stir again and again. If you prefer a smoother sauce, you can put it through a sieve at the end. Otherwise, simply pour into boiled glasses or bottles and store in the refrigerator. Lasts for several weeks.