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INGREDIENTS
- 1 kg pork neck
- 1 tablespoon vegetable oil
- 10 g salt
- 1 tablespoon coarsely ground pepper
- pickled cucumbers
- peeled red onion
- mustard
- bread
WINE PAIRING
- Pork is best enjoyed with a fuller-bodied white wine.
INSTRUCTIONS
- 1Preheat the oven to 100 °C.
- 2Rub the meat on all sides with oil, season with salt and pepper. Place it in a roasting pan, add water to a height of 1.5 cm, and cover thoroughly with aluminum foil.
- 3Place in the preheated oven for 10 hours. Then remove the foil, baste the meat with the pan juices, and return to the oven for another 4 hours.
- 4Remove from the oven and let the meat cool partially in the roasting pan so that it remains just warm. Then, using forks, shred it into small pieces directly in the roasting pan. Mix thoroughly with the pan juices in the pan and transfer to a bowl.
- 5Slice the cucumber diagonally and cut the onion into fine crescent shapes.
- 6Cut the bread, spread with mustard, and arrange the pulled pork, cucumber, and onion on top.
Tip
For the bread, you can use a baguette, toast bread, or another type of pastry. Hamburger buns can also be used. However, before filling, cut them and briefly toast them dry on the cut side on a grill or pan.
Choose the type of mustard according to your taste.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef