Pulled Pork Out Of Oven

Summary

Ingredients

• 2 kg boneless pork neck
• 100 g mustard, medium hot
• Liquid smoke, a few splashes
• 4 tablespoon paprika powder, noble sweet
• 0.5 tablespoon ½ cumin powder
• 1 tablespoon black pepper
• 1 tablespoon sugar, brown
• 1 tablespoon salt
• 1 tablespoon cayenne pepper or chili powder
• 500 ml apple juice
• 500 ml broth
• Barbecue Sauce

For the salad:

• 1 ½ kg white cabbage
• 4 medium carrot (s)
• 2 medium onion (s)
• 250 g mayonnaise
• 150 ml buttermilk
• 3 tablespoon honey
• 1 teaspoon salt
• 2 teaspoons mustard, medium hot
• 2 tablespoon white wine vinegar
• Black pepper

For the dough: (burger bun)

• 200 ml water, lukewarm
• 4 tablespoons milk
• 1 cube fresh yeast, no dry yeast
• 35 g suar
• 10 g salt
• 80 g butter, melted
• 500 g flour type 550
• 1 egg (s)

Also:

• 1 egg (s)
• 2 Table spoons milk
• 2 tablespoon water
• some sesame

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Instructions

1. First the meat is treated with the rub the day before. Mix the paprika powder, salt, cumin, pepper, sugar and cayenne pepper together. Then mix the mustard with a few splashes of liquid smoke and coat the neck with the mustard all around. Spread the rub over it and pound it lightly so that the entire neck is covered with the spices. Wrap the neck tightly in cling film and place in the refrigerator for at least 24 hours.
2. Tip: If you don`t have liquid smoke, you can replace the tablespoon of salt for the rub with 1 tablespoon of smoked salt.
3. On the day of preparation, take the neck out of the refrigerator and leave it outside for about 1 hour so that it reaches room temperature. Preheat the oven to approx. 120 ° C top / bottom heat.
4. Mix the apple juice and the broth and pour into a roaster or casserole dish. Remove the roast from the foil and position the roast thermo so that it can be seen from the outside. Place the roast on the wire rack in the middle of the oven. Place the roasting pan with the juice mixture underneath; it should be the same size as the roast so that the meat juice is caught. If you have a syringe at home, you can inoculate the pork neck with the juice mixture beforehand, then use more liquid accordingly. Leave the roast in the oven until it has a core temperature of approx. 90 ° C. With my oven, this takes about 8.5 - 9 hours. In between there will be a so-called plateau phase, during which the neck stays at a core temperature of about 70 ° C for several hours. Don`t be frightened and raise the temperature, this is perfectly normal. After approx. 4.5 hours you can sprinkle the roast with the juice mixture from the roasting pan. If this has evaporated in the meantime, add a little juice, broth or, if necessary, water.
5. As soon as the pulled pork is in the oven, the coleslaw is prepared. To do this, finely grate the cabbage, carrots and onions. Then mix the mayonnaise with honey, mustard, buttermilk, vinegar and the salt and season with pepper. Pour the dressing over the grated vegetables and mix thoroughly, preferably with your hands, in a large bowl and leave to stand in the refrigerator for at least 4 hours. It tastes even better when it can steep overnight.
6. About 2.5 hours before the pulled pork is ready, you should start taking care of the rolls. To do this, mix the lukewarm water with the milk and sugar in a bowl, I use my food processor for this, and crumble the yeast cube into it. The fresh yeast is important here, the rolls don`t really rise with dry yeast. Let the mixture rise for about 10 minutes. Then add flour (do not use type 405), salt, an egg and the melted butter and knead for approx. 5 minutes on a high level to form a smooth dough.
7. Let the dough rise in a warm place for about 1 hour, covered with a tea towel. After this hour divide the dough into 10 parts of approx. 90 g and shape them into balls on a baking sheet lined with baking paper. The dough is very sticky, so it`s best to flour the work surface and your hands a little.
8. Now cover the rolls again and let rise for another hour. In the meantime, mix an egg with 2 tablespoons of milk and 2 tablespoons of water.
9. When the pulled pork has reached the core temperature of approx. 90 ° C, carefully remove it from the oven and wrap it in aluminum foil, then let it rest for approx. 1 hour.
10. In the meantime, take the Coleslaw out of the fridge, set the oven to 200 ° C and heat it up. Carefully brush the rolls with the egg-milk mixture and sprinkle with a little sesame seeds. Bake the rolls for about 16-20 minutes and then let them cool down a little.
11. Meanwhile, scrape the juice mixture out of the roaster and pour it into a small saucepan. Shortly before the end of the resting phase with a little barbecue sauce, I like the bull`s-eye best, mix it up and let it boil briefly. Pull the pulled pork apart with 2 forks and mix with the sauce. Cover the bun halves with a little coleslaw and the pulled pork. Possibly add a little barbecue sauce.
12. Typically American only from the oven instead of the smoker. Perfect for those who don`t have the opportunity to smoke.

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