Pulled pork with Coleslaw
Ingredients (serves 4)
- Pork shoulder 1 kg
- BBQ sauce 4 tbsp
- Pickled cucumbers 2 pcs.
- Cheddar 4 slices
- Hamburger rolls 4 pcs.
- Coleslaw
- Arugula salad
Coleslaw
- Dutch cabbage ½ pcs.
- Carrot 1 pcs.
- Onion 1 pcs.
- Mayonnaise 3 tbsp
- Natural yoghurt or cream 18% 3 tbsp
- Salt, pepper to taste
- Powder sugar 2 tsp
- Cider vinegar or lemon juice ½ tsp
Method:
Pulled Pork
- Marinate the meat in BBQ sauce and refrigerate preferably for 24 hours.
- Place the meat with the marinade in a sleeve and roast for about 240 minutes on the Pork in low temperature/ P04S cycle.
- 20 minutes before the end of cooking, open the sleeve for the juices to caramelize.
- After removing the meat from the oven, cool it down and shred the meat into fibers with a fork.
- Cut the rolls, top with cheddar, coleslaw salad, pulled pork, cucumbers and arugula, cover with the other half of the roll and pierce it with decorative skewer.
Coleslaw
- Julienne the vegetables and mix with mayonnaise, yoghurt or sour cream. Season the salad to taste with salt, pepper, sugar and vinegar
Chef's suggestion:
Roasting with simultaneous steaming at low temperatures does not dry out the meat. Pulled pork, when cooled, is great for barbecues during the summer season.
See other recipes for
FullSteam oven
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