Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg pork neck or shoulder
- 1 pc onion
- 20 dkg carrot
- 1 head cabbage
- 20 dkg mayonnaise
- 4 pcs hamburger buns
- 10 dkg sour cream
- Salt
- Pepper
- Oregano
- Ground cumin
- Sugar
- Paprika
- Pickled jalapeño slices to taste
PREPARATION
- 1For the spice mix, combine 2 tablespoons of salt, 1 tablespoon of sugar, season with a teaspoon of paprika, a little oregano, black pepper, and cumin to taste. Be careful with the spices!
- 2Thoroughly coat the meat in this mixture. Meanwhile, preheat your oven to 200 degrees Celsius.
- 3Place the meat in a covered baking dish and brown it uncovered for 20-30 minutes, then reduce the heat to about 160 degrees Celsius, cover, and cook the meat until it's tender enough to shred. Mix it with its own juices and keep it in a warm place until serving.
- 4For the salad, finely chop the onion, thinly shred the carrots and half of the cabbage. Salt it lightly and let it sit for an hour, then squeeze out the liquid thoroughly.
- 5After this, mix with mayonnaise and sour cream to taste, and season with salt and pepper if necessary.
- 6Serve in toasted buns with the salad!
Tip
Pulled pork is naturally best prepared over an open fire, in a smoker, or on a grill with indirect heat. If you have the opportunity, try it that way too; the seasoning will be suitable for that recipe as well.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!