Mains · Finnish
Pulled pork
Pulled pork, or cozy "nyhtöpossu", has found its way between burgers, hot dogs, pita breads, and tortillas, and into people's hearts. Slow-cooked pulled pork takes time, but the end result charms with its juiciness.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Put the pork neck in a plastic bag. Measure the spices and 1 dl of barbecue sauce into the bag. Close the bag and massage it for a moment so that the spices are well distributed on the surface of the meat. Let marinate in the fridge overnight.
- 2
Bring the meat to room temperature 1 hour before cooking.
- 3
Preheat the oven to 200 °C. Place the meat in an oven dish. Roast in the middle/upper part of the oven for 30 minutes until the surface of the meat has a nice brown color.
- 4
Lower the oven temperature to 125 °C. Wrap the meat in foil and put it back in the oven. Bake for about another 4 hours.
- 5
The meat is ready when it pulls apart easily with a fork. Shred the meat into fibers using a fork. If there is excess fat in the meat, you can remove it at this stage.
- 6
Transfer the meat back into the oven dish. Mix in the juices from inside the foil and the rest of the barbecue sauce. Place in the oven at 225 °C for 15 minutes to crisp up and caramelize the surface.
- 7
The minimum cooking time varies from 4 to 6 hours depending on the oven, baking dish, and meat. A longer cooking time tenderizes the meat. The dish can be prepared the day before, as the flavors intensify. Reheat before serving.
- 8
Mix the ingredients for the horseradish sauce together.
- 9
Toast the bread on a grill pan or frying pan.
- 10
Arrange the lettuce leaves, pulled pork, and marinated red onion on four slices of bread. Spoon the horseradish sauce on top. Place the remaining bread slices on top as lids.