Buy all ingredients right below the recipe
Ingredients
- 1 kg of boneless pork neck
- 1 tablespoon of vegetable oil
- 10 g of iodized salt
- 1 tablespoon of black peppercorns (freshly ground)
- 4 burger buns
- 4 pickled gherkins
- 1 medium red onion
- 4 tablespoons of classic mustard
Instructions
- 1Preheat the oven to 100 °C.
- 2Rub the pork on all sides with vegetable oil, then season generously with salt and freshly ground black pepper. Place the meat in a baking dish, add water to a height of approximately 1.5 cm, and cover the dish tightly with aluminum foil.
- 3Place the dish in the preheated oven and let the meat cook for 10 hours. After this time, remove the aluminum foil, baste the meat with the juices left in the dish, and return it to the oven, uncovered, for another 4 hours.
- 4Remove the dish from the oven and let the meat cool slightly until it is lukewarm. Using two forks, shred the meat directly in the dish into small pieces. Mix the meat well with the flavorful juices remaining in the dish to keep it succulent.
- 5Slice the pickled cucumbers diagonally and the red onion into thin strips.
- 6Cut the burger buns in half. If desired, you can lightly toast them in a dry pan or on a grill. Spread mustard on the bottom halves of the buns, add a generous layer of pulled pork, then top with pickled cucumber slices and red onion. Cover with the other half of the bun and serve immediately.
