Pulled pork sandwiches

Pulled pork sandwiches

Total: 3 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 938 kcal
, Fat: 39 g
, Carbohydrate: 79 g
, Protein: 55 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Meat

1tbsp caraway seeds
2tbsp paprika
1 garlic clove
1tbsp yellow mustard seed
½tsp nutmeg
1tbsp coarse sea salt
600g pork knuckles

Red cabbage

300g red cabbage
1dl water
1 ½dl white wine vinegar
1tbsp salt
2tbsp sugar

Sandwiches

150g Gruyère
8slices bread, approx. 100 g each (e.g. sourdough bread)
125g crème fraîche
1bunch radish
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How it's done

Meat

To make the spice mix, grind the caraway seeds, paprika, garlic, mustard seeds, nutmeg and salt using a mortar and pestle. Rub the spice mix into the knuckles, place them next to each other on a baking tray and cover with foil.

Roast for approx. 3 hrs. in the centre of an oven preheated to 150°C. Using two forks, loosen the meat from the bone and pull it away.

Red cabbage

Thinly slice the red cabbage. Bring the water to the boil with the vinegar, salt and sugar. Add the red cabbage and allow to infuse for several minutes.

Sandwiches

Cut the Gruyère into 4 slices. Spread the crème fraîche over half of the slices of bread, top with the meat and cheese, place on a baking tray and warm through in the oven for approx. 3-4 mins. at 150°C until the cheese starts to melt, remove from the oven. Slice the radish, arrange on top of the sandwiches with the drained red cabbage, cover each one with a slice of bread, serve immediately.

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