Pulled Pork Injected – from Roman Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 5 hrs 45 mins |
| Total Time | 3 hrs 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- g 1,500 pork neck
- 250 g BBQ sauce
- 100 g cola
- 100 g beef broth, intensive
- 100 g onion (s), diced
- 8 g arlic, pressed
- 1 teaspoon thyme, rubbed
For the spice broth:
- 500 g water
- 60 g salt or curin salt
- 7 ½ g onion powder
- 7 ½ g pepper
- 7 ½ g allspice
- 7 ½ g coriander
- 5 g honey
- 5 g juniper berries, crushed
Print Recipe
Pin Recipe Instructions
- Boil the brine with the spices for about 15 minutes, let it cool and filter it so that the curing needle does not clog when spraying.
- The set of spices is discarded and the brine is refilled with water to 0.5.
- 20% of the meat weight is injected at a distance of approx. 3 cm. Pierce to opposite side and inject on withdrawal. Then leave the comb in a plastic bag with the remaining milk in the refrigerator for 3 days.
- Water the Römertopf, place the pork neck in the Römertopf, mix the barbecue sauce, meat broth, cola, onions, thyme and garlic well in a bowl. Pour the mixture over the meat, put it in the cold oven with the lid closed and heat to 120 ° C top / bottom heat. After 5 1/2 hours the meat is super tender and juicy.
- Take the meat out of the roaster and use two forks on a board to pull it apart until it becomes fibrous. Then put the meat back into the sauce and stir.
- Tip:
- Cut the hamburger buns open and lightly roast them in the oven under the grill, layer the meat on the toasted buns and enjoy.
- Of course, coleslaw is part of it. But it also tastes good with spaghetti or macaroni.
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