A guilty pleasure, German-American style: Pulled Pork Hamburger in a Brötchen finish (instead of the American bun). It's all about the pork preparation. A recipe by Michaela, tested and approved by her children. No restrictions!
PREPARATION TIME | COOKING TIME |
45 minutes | 9 hours |
TYPE OF DISH | PORTIONS |
Lunch, Dinner | 10 poeple |
INGREDIENTS
4 kilograms of pork (neck or shoulder) or chicken breast
2 cups of pineapple juice (100% pure juice)
2 cups of vegetable broth
1 to 2 large onions
For the spice blend (I always make two to three times the quantity and save it for later):
4 tablespoons mustard powder
3 tablespoons salt
3 tablespoons sweet paprika powder
3 tablespoons mild or spicy paprika powder
3 tablespoons ground black pepper
3 tablespoons ground white pepper
2 tablespoons ground cayenne pepper / chili powder
2 tablespoons ground cumin
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ginger powder
INSTRUCTIONS
The day before, mix all the spices and apply them to the meat. Put it in a Tupperware container and refrigerate. For those who prefer it less spicy, reduce the amount of pepper (don't forget to proportionally reduce all the other ingredients as well).
In the morning, take the meat out of the refrigerator.
Chop the onions and place them in the slow cooker.
Lay the meat on the onions.
Gently add the pineapple juice and vegetable broth. Cover.
Cook on high for 1 hour, then reduce to low heat and let it cook for 6 to 8 hours (the more meat, the longer it takes; here, the cooking time corresponds to 4 kilograms of meat).
Remove the meat and shred it (it should come apart easily). Add a little juice and, if desired, barbecue sauce.
Serve on a roll, a hamburger bun, or with fries. Coleslaw goes well with it.
TIP: If you're watching your figure, enjoy your Pulled Pork with a small lamb's lettuce salad.