Crostini with pulled pork and pear

Crostini with pulled pork and pear

Total: 6 hr 20 Min. | Active: 20 Min.
Nutritional value / piece: 261 kcal
, Fat: 14 g
, Carbohydrate: 16 g
, Protein: 17 g


20 pieces


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:

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2 tbsp honey mustard
2 tbsp rapeseed oil
1 garlic clove, squeezed
2 tbsp rosemary, roughly chopped
1 ⅕ kg roast pork (e.g. shoulder)
1 ½ tsp salt
a little pepper

Pulled pork

1 lemon, the whole juice
1 dl white balsamic vinegar
1 ½ dl rapeseed oil
1 pear, cut into cubes
½ bunch oregano, finely chopped
½ bunch flat-leaf parsley, finely chopped
1 spring onion incl. green part, cut into thin rings
½ tsp salt
a little pepper
2 baguettes, cut into slices approx. 1 ½ cm thick
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How it's done

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Combine the mustard, oil, garlic and rosemary. Coat the meat with the marinade, cover and marinate for approx. 1 hr. Season the meat, place on a baking tray lined with baking paper. Insert the meat thermometer in the thickest part.

To roast in the oven

Approx. 5 hrs. in the centre of an oven preheated to 120°C (the core temperature of the meat should be 90°C). Remove the meat, pull apart using two forks.

Pulled pork

Combine the lemon juice, balsamic and oil in a bowl, add the pulled pork, mix. Mix in the diced pear and all the other ingredients up to and including the pepper. Toast the bread slices on both sides in a frying pan, top with the pulled pork.

Good to know
Tip: Use the remainder of the pulled pork mixture as a salad.

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