Pulled Pork with Fan Potatoes, Spring Vegetables and Homemade BBQ Sauce

• First rub the pork shoulder evenly on all sides with the spices. Then place the shoulder on a baking sheet and pour about 150 ml of water onto the sheet. Then put it in the oven at 85 degrees and simmer for about 16-18 hours. In between, pour about 150 ml of water onto the baking tray. The pork shoulder is ready when you can pull the meat apart with 2 spoons without much pressure.

Bbq sauce

• Heat the cola in a saucepan and reduce to 1/8 l. Then let the cola cool down. Then mix the tomato paste, mustard, Worcestershire sauce, apple cider vinegar, balsamic vinegar, black garlic, lemon and the spices with each other in a blender or with a hand blender. Then stir the cooled cola syrup into the tomato-spice mixture. Finally pour in the Ahumado oil.

Fan potatoes

• Cut into the potatoes at intervals of approx. 0.5 cm. It is important that the slices are still connected to the "bottom" of the tuber. You can put the potato between the stalks of two wooden spoons and then make the cuts. This guarantees that you don't cut the potato all the way through. The potatoes prepared in this way are now placed in a baking dish or on a baking sheet, then they are covered with butter flakes and the sea salt. Then it goes into the preheated oven on the middle rail.

spring vegetables

• First peel the carrots and cut into thin slices. Then put the asparagus in a hot pan. Sauté for about 4 minutes, deglazing with a dash of water in between. Then add the snow peas and fry together for another 5 minutes and also deglaze with water every now and then. After a total of about 9-10 minutes, add the carrots to the other spring vegetables and fry everything together for about another 5 minutes. Finally, add some butter and sugar to the pan and toss briefly once. Finished!