Next to Coleslaw another classic of the American BBQ: Pulled Pork. For this purpose, spicy pork is usually cooked at low temperature for up to 20 hours. How it works a bit faster, Jessica shows us from the food blog "Berlin kitchen".
- 400 g of lean pork (eg salmon roast)
- 3 tablespoons white wine vinegar
- 2 tablespoons tomato paste
- 1 clove of garlic
- 2 bay leaves
- 1 teaspoon paprika powder
- 1 teaspoon smoked paprika powder
- 1 tsp mustard
- 1 tsp pepper
- 1 tablespoon of sugar
- 1/2 teaspoon cayenne pepper
- 1 cup of red wine
- 1 cup of broth
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Sear the meat from all sides in a little oil. Mix a marinade with the rest of the ingredients except red wine and broth. Add these to the meat and fry briefly. Then deglaze with red wine and broth and simmer for about 90 minutes over low heat and half-lidded pot lid. In between, turn it over so that it can cook from all sides in the sauce.
The meat must be so tender in the end that you can easily cut it into two pieces with two forks. Mix these with the rest of the sauce and serve in a bread roll or between two slices of bread (here with rye mix bread roasted in a pan, Coleslaw and salad).
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