Summary

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

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Instructions

1. 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.
2. The set of spices is discarded and the brine is refilled with water to 0.5.
3. 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.
4. 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.
5. 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.
6. Tip:
7. Cut the hamburger buns open and lightly roast them in the oven under the grill, layer the meat on the toasted buns and enjoy.
8. Of course, coleslaw is part of it. But it also tastes good with spaghetti or macaroni.