John Myers
Ingredients for 6 servings:
- 2 ½ kg pork neck, not cut, but boneless
- 250 ml apple juice or pineapple juice
- 150 ml vegetable broth, double concentrated
- 3 tbsp sugar, brown, white works too
- 4 tbsp barbecue seasoning of your choice
- 6 rolls
- e.g. barbecue sauce
- n. B. Mixed pickles from the jar
- n. B. Onion(s), cut into rings
- e.g. leaf lettuce
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 7 hours; Total time approx. 1 day 7 hours 30 minutes
for the delicious pork sandwiches – incredibly tender and juicy, can be frozen
First, a few notes on the specified cooking time of 6 hours: With this recipe, a difference of just a few degrees makes a big difference. Not every oven reaches the exact temperature set. You can check this with an oven thermometer (which is sometimes inaccurate). Opening the oven door too often can easily add an hour or two to the cooking time. So you should plan for up to 12 hours of cooking time. Keeping it warm isn’t a problem; it only gets better. In any case, you should use a meat thermometer to check whether the internal temperature of 90-95°C has been reached. For pieces on the bone, the cooking time will definitely increase to 10 to 12 hours. Preparation: The day before, mix the barbecue spice mix with 1-2 tablespoons of sugar; it should taste quite sweet. I use a mix for pan-fried steaks that contains 1% salt and no flavorings or other additives, just finely ground spices. Rub the roast thoroughly with this mixture. Important: Work the seasoning thoroughly into any dents and cracks in the meat due to the grain; the further in, the more flavorful the roast will be. Then place it in a freezer bag and press out any air. On the day of preparation, preheat the oven to 110–130°C (230–260°F) top/bottom heat, depending on how much time you have. Remove the roast from the refrigerator 1 hour before cooking; it should be at room temperature. Mix the fruit juice, 1–2 tablespoons of sugar, and the stock (a lot of stock powder and a little water). Remove the roast from its packaging and pour everything into the fruit juice mixture. If you have a roasting syringe, make a little extra and “inject” the roast with it; this will make it much more flavorful and juicy. Pour this mixture into an ovenproof dish and place it under the roast in the oven. Insert a meat thermometer into the center of the roast. Place the roast on the grill rack over the tray containing the fruit juice mixture, not too high, rather at the bottom of the oven. Check occasionally to see if there is still liquid in the tray. If not, simply add more water, juice, or broth, according to your taste. After 3-4 hours, the roast should already have an internal temperature of around 70°C. From now on, you should occasionally brush or baste it with the liquid underneath. Caution: The roast usually goes through a “plateau phase,” meaning the internal temperature, which otherwise rises steadily, stays at the same level for a long time (up to an hour), sometimes even dropping slightly; this is normal. But please don’t increase the temperature; be patient! When the roast has an internal temperature of 90-95°C after about 6 hours, remove it, wrap it tightly in aluminum foil, and then in towels. It’s best to put it in a cooler or in bed (this keeps it warm). It should rest there for at least an hour—more won’t hurt at all; you can even keep it warm for three hours. This hour is a great time to prepare side dishes and sauce. I simply pour the liquid from the tray into a glass bowl so I can reheat it later in the microwave. After the resting time, open the package, add the collected liquid to the other sauce, and heat it up again. Shred the roast with two forks to remove the fat and create shredded pieces of meat. Place the meat in a bowl, and occasionally pour a little of the sauce over it. Then cover with aluminum foil and keep warm in the oven at 50°C until ready to eat. Tips for eating and using leftovers: If you want to serve pork sandwiches, you’ll need rolls or sandwich bread and, if you like, lettuce leaves, onion rings, gherkins, or pickles, and most importantly, your favorite barbecue sauce. Mix this with the amount of meat needed for one roll. If you have any leftover meat, you can easily freeze it as it is mixed with the sauce and reheat it in the microwave. This doesn’t affect the quality. This is truly slow food – and it turns out incredibly tender and juicy. And it’s super easy to serve to guests, because it doesn’t take an hour to cook and you have everything ready beforehand.
Facebook Comments