Pulled pork with Russian coleslaw from the Dutch oven

Ingredients for 4 servings:

• 1 ½ kg pork neck (ridge, neck), with or without bones
• 4 m.-sized onion(s)
• 1 bulb(s) garlic
• 8 tbsp, heaped spice mix (Magic Dust)
• 1 bottle of dark beer
• 4 servings of Russian coleslaw

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 hours; Total time approx. 1 day 6 hours 30 minutes

Grill recipe with sauce

Rub the pork neck thoroughly with the rub, which you can buy or make yourself (recipe here in the database), and immediately wrap it airtight in cling film or vacuum seal it. Let it marinate overnight in the refrigerator. It’s best to prepare the Russian coleslaw (recipe also in the database) the day before. The next day, prepare charcoal briquettes in a chimney starter and let them glow through. At the same time, prepare the Dutch oven. To do this, peel the onion, roughly dice it, and spread it evenly on the bottom of the pot. Peel the garlic cloves, press them down with a knife or a cup, and add them to the onions. Then pour in the dark beer and place the meat on top. Close the pot with the lid and distribute the coals underneath and on top according to the instructions. Select a low heat of around 170°C. In my case, the pot is 12″, which means you need 21 charcoal briquettes, which glow for about 3 hours. The meat will cook for about 6 hours. Then, carefully remove the meat from the pot and let the sauce reduce a little. Meanwhile, remove any bones and use two forks to cut the meat crosswise and lengthwise along the grain, known as “pulling.” Set the meat aside and keep warm. Blend the sauce with an immersion blender and warm pita bread in the oven or on the grill. These are then cut open into pockets and filled with Russian coleslaw and pulled pork. Top with a generous amount of sauce and perhaps some barbecue sauce, then close the pocket and enjoy.