🍽️ Tender Pulled Pork from the Oven

Name: Tender Pulled Pork from the Oven
Total time: 450 min
Yield: 4 servings
Ingredients: 2.5 kg pork neck (not cut out, but boneless); 250 ml apple juice (or pineapple juice); 150 ml vegetable broth (double concentrated); 3 tbsp sugar, brown (white works too); 4 tbsp grill seasoning (as you like); 6 rolls; to taste barbecue sauce; to taste mixed pickles (from the jar); to taste onion(s) (sliced into rings); to taste leaf lettuce

670 kcal · 450 min · 4 servings

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Ingredients

2.5 kg pork neck (not cut out, but boneless)
250 ml apple juice (or pineapple juice)
150 ml vegetable broth (double concentrated)
3 tbsp sugar, brown (white works too)
4 tbsp grill seasoning (as you like)
6 rolls
to taste barbecue sauce
to taste mixed pickles (from the jar)
to taste onion(s) (sliced into rings)
to taste leaf lettuce

Instructions

1. Plan for at least 6 to 12 hours of cooking time. Since every oven heats differently and opening the door extends the time, patience is key. A meat thermometer is essential to control the core temperature of 90 to 95 degrees Celsius.
2. Mix a barbecue spice rub with 1 to 2 tablespoons of sugar the day before so it tastes slightly sweet. Ideally, use a mix with 1 percent salt and no artificial flavors.
3. Rub the meat thoroughly with the spice mixture. Make sure the spices get into all crevices and dents of the meat. Then place the meat in a freezer bag and squeeze out the air.
4. Take the meat out of the fridge one hour before cooking to let it reach room temperature. Preheat the oven to 110 to 130 degrees Celsius with top and bottom heat.
5. Mix fruit juice, 1 to 2 tablespoons of sugar, and broth (made from broth powder and a little water). Add the contents of the meat bag to this liquid. If you have a syringe, inject some of the mixture into the meat for extra juiciness.
6. Pour the liquid mixture into a heatproof dish and place it in the oven. Place the roast on a grill rack directly over this dish. Insert a meat thermometer into the center of the meat.
7. Check regularly if there is still liquid in the dish. Add water, juice, or broth if necessary. After 3 to 4 hours, the meat should have reached a core temperature of about 70 degrees Celsius. Then moisten the meat occasionally with the liquid from the dish.
8. It may happen that the core temperature stays constant or drops slightly for a while. This is normal. Do not increase the temperature, but be patient.
9. Remove the meat when it has reached a core temperature of 90 to 95 degrees Celsius. Wrap it first in aluminum foil and then in towels. Place it in a cooler or a warm spot and let it rest for at least one hour.
10. Use the resting time to prepare side dishes and sauce. Pour the liquid from the oven dish into a glass bowl to reheat it later in the microwave.
11. After the resting time, open the packaging. Mix the collected meat juices with the sauce from the oven dish and reheat the entire sauce.
12. Shred the meat into fine strands using two forks and remove the fat. Place the meat in a bowl, pour some sauce over it, and keep it warm in the oven at 50 degrees Celsius until serving.
13. If you have leftovers, you can freeze them together with the sauce. They can be easily reheated in the microwave later without losing quality.
14. This dish is very tender and juicy. It is perfect for guests because the preparation does not need to be precise to the minute and much can be prepared in advance.

Nutrition per serving

kcal: 670
Protein: 42 g · Fett/Fat: 30 g · Carbs: 56 g